MYO Cool Whip

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myo-cool-whip
This is a relatively simple recipe to create your own whipped topping in a pinch. This delicious do it yourself recipe can be used in place of its store bought counterpart in your favorite recipes.

myo-cool-whip
You’ll Need:
1 teaspoon unflavored gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
4 tablespoons sugar
3 tablespoons oil (I used coconut)
1 tsp vanilla (you should use clear vanilla if you don’t want your topping to be tinted light brown!)

Makes about 3 cups

Chill a small mixing bowl. In a small bowl, Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved.

myo-cool-whip

Allow to cool for 2-3 minutes. Place ice water & dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar- 1 tablespoon at a time, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture. Makes 2-3 cups.

:cook2: Chef Hints you don’t want to Miss:

Definitely CHILL The bowls & Whisk BEFORE making the recipe. This will cut your beating time in half. It takes a LONG time to get Stiff peaks using Nonfat dry milk. Next, USE Nonfat Dry milk. The Full Fat version does NOT work.

You can Substitute Splenda for the Sugar if you want to make a no-sugar version.

**Update** Although this goes in the freezer for the first 15 minutes or so- it becomes a very, light, fluffy topping. If, however, you freeze it for extended periods of time, the fluffiness goes away and it takes on a soupier texture.

As my husband says, It tastes like Cool Whip, but doesn’t feel “extra creamy” like cool whip.

About Liss 4017 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

10 Comments

  1. i know you can store cool whip in the freezer for an extended time. can you do that for this as well, or does it need to be used immediately?

  2. You can freeze it, but it changes the texture and it needs to be thawed in the fridge, without disturbing, much like the original store bought product. You cannot nuke it or leave it out on the counter.

  3. for my dad’s birthday, he always wanted a cherry chip cake with homemade whipped cream for the icing. the homemade stuff is sooo much better than store-bought, that is 100% for sure!

  4. I have one even easier than this. Ice cold whipping cream and powdered sugar to taste. That’s it.

    Chill bowl, pour in the cream and a little powdered sugar and mix with a electric mixer and whisk by hand. Light, fluffy and delish!

    • I have one even easier than this. Ice cold whipping cream and powdered sugar to taste. That’s it.

      Chill bowl, pour in the cream and a little powdered sugar and mix with a electric mixer and whisk by hand. Light, fluffy and delish!

      what i meant was, mix with an electric mixer, or, by hand with a wisk.

    • I too was wondering why one would bother with all of those ingredients. I just use heavy whipping cream, the only differences are I use a little vanilla or almond flavoring and Truvia instead of sugar.

      • Here in NZ our cream is very rich in fats, and many people can not have it anymore.. This recipe is brilliant for those wanting to lose weight or can not have fats.. many that have their gallbladder out get ill in some way or another after eating whipped cream from NZ, this has solved my catering problem..

  5. I wonder if subbing a TBLS of butter or cream for all of the oil would give it that extra creaminess? I do have recipes calling for cool whip but did not know I could make it at home. Another project for this weekend…

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