Made from just 3 simple ingredients, this homemade Cool Whip substitute is so easy to make & ridiculously delicious! You’ll never want to buy the stuff from the store again. Homemade whipped cream for the win!
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I remember as a child being in awe as I watched my mom dump cream into a mixing bowl and then a couple of minutes later produce fluffy homemade whipped cream, with beautiful peaks. It seemed almost magical!
And I especially loved when she’d let me lick off the beaters after I sat there mesmerized watching them whirl around, the cream gradually thickening.
Eventually, my mom started using Cool Whip more instead of real whipped cream. But I always had an affinity for the real thing.
Once I was a homemaker myself, I started becoming a bit more health-conscious and realized that the list of ingredients in Cool Whip wasn’t exactly pretty. But since it was usually a lot cheaper than real whipped cream, our tight budget usually won the decision and most times I relied on the bought fake stuff.
Then several years ago I made an exciting discovery! Aldi sells heavy cream for $1.99 a pint and one pint makes a bit more than 1 Cool Whip container full of real whipped cream. That makes it very inexpensive at just $1.49 for the equivalent of an 8 oz. container of Cool Whip!
So I started making my own and haven’t looked back since. If a recipe calls for Cool Whip, I make my own homemade “Cool Whip” with whipping cream and sub it instead. It not only tastes more delicious, but it is also much healthier too!
How to Make Cool Whip
Homemade Cool Whip is super easy to make and takes just three simple ingredients: heavy whipping cream, sugar and vanilla!
To make the Cool Whip, just add the heavy whipping cream to a bowl, then use an electric mixer to whip it up until it starts to thicken. Once it becomes fluffy and forms soft peaks, you add a bit of sugar and vanilla and mix a bit more.
It’s done and ready to enjoy once it’s well mixed and forming stiff peaks.
Some people say that it’s important that you use a chilled bowl when you make DIY Cool Whip, but my grandmother, mom nor I have ever done that and it’s never been an issue. So I say, keep it simple and just use a room temperature bowl!
Recipe for Cool Whip (or homemade Whipped Cream)
Disclaimer: This Cool Whip substitute is not dairy-free like real Cool Whip and therefore is not a good substitute for anyone that is lactose or dairy intolerant.
Easy Homemade Whipped Cream (homemade Cool Whip)
Ingredients
- 1 cup heavy whipping cream
- 3 to 4 Tablespoons sugar
- 1 tsp. vanilla
Instructions
- Pour heavy whipping cream into a mixing bowl. (If you using a hand mixer, make sure the bowl has high sides because the cream will splash quite a bit initially. I’ve found using the whisk attachment helps a lot!)
- Beat on medium speed just until soft peaks are formed.
- Add sugar and continue mixing until stiff peaks form.
- Stir in vanilla.
- Store refrigerated.
Heather McCrery
I just made this to top my no bake cheesecake and I’m never buying store bought again. I know all the ingredients in it and there’s no after taste like store bought. I wish they would teach this in school 🤦🏻♀️
Lydia Beiler
I wish too that more life skills and simple recipes like this would be taught in school. Would be so helpful! Delighted that you found and are loving this recipe, Heather.
Fritzie
Hi Lydia, what I need to know is how much cream to use in place of 8 oz of Cool whip?
Lydia Beiler
I thought I had this in the recipe but I see that I don’t! (I just added it though!) An 8 oz. container has 3 cups of Cool Whip. Heavy whipping cream doubles in volume when you whip it, so you would need 1 1/2 c. of heavy whipping cream to use for 8 oz. of Cool Whip. Hope that helps!
Rick O
I’m a frequent insomniac and I tend to snack a lot while I’m up all night 😂. I was looking for a quick whipped topping recipe and this fit the bill perfectly! It was so easy and fast to make and I’m sure I’ll never go back to store bought again !! Thank you so much !
You know those reels/shorts that start out as “ You’re telling me for 53 years I coulda been doing it this way?” Yep that’s exactly how I feel right now !!!
Lydia Beiler
I think you’re comment may just be my favorite of the month, Rick! I’m so happy that I helped you discover how easy (and delicious!) real whipped cream is. And yay for one less pre-made thing to buy!
Chris
You can add 1/4 tsp of cream of tartar for each cup of cream to stabilize it. I’ve had it last a week without weeping.
Lydia Beiler
Oh, that’s good to know! Thanks!
Alexandria Urgo
I was gonna use this as a replacement for cool whip on a poke cake. Should I look for something else since it essentially the frosting for the cake?
The recipe I have says to mix it with lemon pudding so I guess that will help it become less runny. Just wondering if you used this any other way thank just straight cool whip?
Lydia Beiler
If the recipe calls for Cool Whip, I think it should work fine. I never buy Cool Whip any more and just always use this exclusively and it’s never been a problem so far and I’ve used it for lots of different recipes.
Judy Morrison
Sounds great for a dibetic
Lydia Beiler
I’m happy if it’s useful, Judy!
Fritzie
Especially since cool whip is full of high fructose corn syrup!