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.
Dianne Mapes
thanks for the info will try it the next time I make it.
Dianne Mapes
was just reading all the comments about your whipped cream and wondered if it could be used in a pie. I make a Turtle Pumpkin pie and it calls for cool whip plus pumpkin and spices. It can be kept for a few days without getting runny. Would this standup to sitting in the fridge for a couple of days? Would love to use real cream as that is what I was brought up using but really love this pie and didnt want to chance changing the ingredients.
Lydia Beiler
I think it should be fine. I never use Cool Whip anymore and always use whipped cream in any recipe that calls for Cool Whip. If I’m making it for something like this, I tend to beat it a little stiffer…but not too stiff or it will become butter! (Your recipe sounds a bit like my Pumpkin Cheesecakes and they always hold up just fine made with whipped cream)
Mimi
When I saw your recipe I was interested to see how you would make it. My mother was a whip cream gal and that is what we grew up on. Your recipe is just whipped cream and not cool whip so I was disappointed because I’m a cool whip gal. Real whip cream never stays whipped and that is what I don’t like about it. I really wanted something that was thicker like cool whip so I will take cool whip any day of the week. I know I will get picked apart for this review but everyone has their likes and dislikes.
Lydia Beiler
I’m sorry that you were disappointed by the recipe, Mimi. As I stated in my blog post, I simply call it homemade Cool Whip because it can be subbed for Cool Whip and I know many people are like myself and looking for homemade alternatives to prepared foods. But, you are right. Whipped cream doesn’t hold its shape quite as well as Cool Whip. However, I have often made this recipe and whipped it a bit stiffer (but not too stiff…because it will start to turn into butter!) and kept it in the fridge for several days without it “melting”. You also might enjoy trying stabilized whipped cream (you can Google for recipes). It involves adding gelatin to help the whipped cream stay a bit stiffer. I know lots of people love it, but I guess I’m just too lazy to do the extra step and to be honest, I’ve never really had problems with just using it this way.
Thanks for taking the time to leave your feedback!
Abby
Great recipe, but I would like to point out that this is a WHIPPED CREAM recipe and not a COOL WHIP recipe. Whipped cream is simply heavy cream and sugar, while cool whip has high frutose corn syrup, vegetable oi,l skim milk, and light cream. Cool whip does not melt as quickly either. This why cool whip from a tub has a much different texture than whipped cream that you can buy in a can.
Lydia Beiler
Yes, Abby, you are right- it is whipped cream. I don’t try to hide that fact and even talk about it in the post. I simply call it homemade Cool Whip because it can be used in place of Cool Whip and many people are like me and are looking for ways to make their own convenience foods to save money and eat healthier. But if you prefer Cool Whip, that’s totally fine!
Page Petty
Ever since I can remember, my maternal grandmother and my mother kept a small ceramic crock in the freezer for just this purpose. It seems to help that the container is ice cold when whipping the cream. It’s so easy to make and hands down tastes better than Cool Whip!!! ?
Lydia Beiler
So interesting! I love memories like that! I know a lot of people like to chill the bowl first because it’s supposed to help it whip better, but my mom and grandma never did it and to be honest, I rarely plan ahead enough to do that. But obviously, your grandmother and mom’s method would take care of any lack of planning ahead! Although, I’ve never noticed any issue with the cream whipping up using a room temperature bowl either, so…
Amy
Try it sometime Lydia! I just pop my metal or glass bowl & the beaters in the freezer for about 1/2 an hour. It really does make a big difference, soooo much creamier…:)
Lydia Beiler
Well, if it’s really creamier, then I think you’ve convinced me to give it a try. Now I just need to remember to plan ahead to make it happen!
Sharon Reese
I’ve just came across this blog and I had to smile with joy that you young people are eating real food again. I’ve only tasted Cool Whip once so that I could say I did it, Forever since I’ve shaken my head in disbelief at its taste and at people eating things that are not food. I love it.
ThriftyFrugalMom
Yes, I love the fact that my generation is learning the value and goodness of real food too! And I definitely agree, Cool Whip just doesn’t hold a candle to real whipped cream!