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.
Bree
This was very easy to do and follow. I used stevia instead of sugar to make it sugar free. This had a much better texture and held shape better than zero sugar cool whip. I will definitely make this again!
Lydia Beiler
That’s such a great tip for those who need to watch their sugar intake, Bree! Delighted that the recipe is a keeper for you.
Amy Chapman
This was so amazing! Everyone in my family said it was better than store bought! How long can I refrigerate for after making it? Thank you!
Lydia Beiler
This is wonderful to hear, Amy! It’s all we ever use anymore because it is so delicious. It should keep in the fridge for at least 2 days.
Whitney
If u were making a layered dessert with pudding and cool whip, you can’t make in advance ?
Lydia Beiler
Yes, I think that should work well. I wouldn’t make it more than 1 day in advance though. I frequently top pies with this and it generally holds up well.
Tas
Hello. Do you know if i can freeze a batch and use it later ? Thanks
Lydia Beiler
Unfortunately, this doesn’t freeze the best. The only way that I’ve ever heard of people using it frozen is to pipe in dollops onto a parchment paper lined pan and then freeze it to use in hot cocoa or on desserts.
Wanda Tolliver
I am wondering for the cool whip do I use reg. Sugar or powder sugar?
Lydia Beiler
You can use either. 🙂
Anonymous
Can I use cane sugar or raw sugar? If so, do I need to do anything differently?
Lydia Beiler
I don’t have experience with cane sugar, but I think it works similarly to granulated sugar, and if so, should be fine. Raw sugar probably won’t dissolve fully and would likely leave clumps in the whipped cream, so I don’t think I’d recommend that. Maple syrup might be another good option? I haven’t tried that and it would add a bit of maple flavor but it would mix in well I think.
Eva
When I was a baker at Perkins a million years ago we used a recipe very similar to this only with powdered sugar. Kitty helps to keep the topping light and hold its shape on those pies. I plan on freezing the leftovers in dollops for hot cocoa.
Lydia Beiler
That’s so interesting that you used to make this at Perkins. I know some people prefer to use powdered sugar and honestly, it works well too. I do wonder what you meant by kitty as I assume that was a typo. Now I’m curious what you were referring to!
Michael
Just made this and it turned out great! I use Cool Whip everyday on my fruit/yogurt so this will be better on the budget (and of course healthier!).
Lydia Beiler
Lovely to hear this, Michael! So glad you can save money and enjoy a healthier option too with this recipe. Once you get started with homemade whipped cream, it’s really hard to go back to Cool Whip- this just tastes so much better!