Our homemade recipe is so quick and easy and it makes for the creamiest and richest whipped cream of all time (and it is stabilized!!)
Jump to RecipeOnce you’ve tried this homemade whipped cream, you’ll never go back to the store-bought stuff! Our copycat-but-only-better Cool Whip recipe is so quick and easy and it makes for the creamiest and richest whipped cream of all time (and it is stabilized!!)
Homemade Whipped Cream Recipe
I don’t know about you, but I tend to go through loads of whipped cream! Between all of the pies and other desserts, I find myself buying tubs and tubs of whipped cream and Cool Whip.
I don’t mind the store-bought stuff, but when I tried my friend’s homemade version of whipped cream, I was in heaven. I decided I’d try making it for myself, and I’ve never looked back.
This recipe makes the creamiest and most delicious whipped cream. It’s the perfect final touch to any dessert, especially those homemade holiday pies and any that calls for Cool Whip or whipped cream or whipped topping!
Not to mention, it could not be easier. In just a few minutes I can whip up a batch of this stuff. The hardest part is not eating it all before I get it on top of the dessert it’s meant for!
What is Stabilized Whipped Cream
Stabilized whipped cream is essentially whipped cream with a stiffening agent. In our recipe, we use gelatin. The addition of gelatin helps the whipped cream keeps its form and shape and does not deflate.
What is Cool Whip
Cool Whip is a brand of artificial whipped topping that is stabilized (meaning it keeps Its fluffy, whipped shape). It isn’t as creamy as a traditional whipped cream but adds a really light and airy flavor when added into dessert recipes or as a topping.
Whipped Cream vs. Whipped Topping or Cool Whip
Whipped Cream: Whipped cream is going to be the creamiest of the three toppings. It is basically made up of two ingredients, heavy whipping cream, and sugar. However, whipped cream is not stabilized, meaning it will not hold its shape without deflating. If you want to top a cupcake or another dessert, you will want a stabilized version, like this recipe below.
Whipped Topping, Cool Whip, Reddi-Whip: These are store-bought whipped toppings. They are basically imitation whipped creams that are referred to as whipped toppings, because they are not truly “whipped cream”. They have other ingredients like vegetable oil and corn syrup.
Can I Substitute Cool Whip for Whipped Cream (or visa-versa)?
Generally, yes, you can substitute one for the other, as long as you are talking about a stabilized whipped cream. If it isn’t stabilized will not hold its shape for long, but if you add the stabilizing agent, it will hold its shape like a store-bought version.
If your recipe calls for regular whipped cream, then I would use that. Cool Whip won’t react the same as cream and you will get a different result by substituting a whipped topping.
Ingredients
- Cold water
- Unflavored gelatin
- Heavy whipping cream
- Heavy cream
- Powdered sugar
- Vanilla
How to Make Homemade Whipped Cream
- Chill a large mixing bowl and whisk attachment in the fridge.
- Add the water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
- Place this bowl over a simmering pan of water until the gelatin is fully dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool
- Remove your bowl and whisk attachment from the refrigerator. Combine the heavy whipping cream, powdered sugar and vanilla in the bowl. Whip the mixture building up to a high speed until it thickens and soft peaks form.
- Stir about 1 teaspoon of heavy cream into the gelatin mixture.
- Now turn the mixer to low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.
Tips
Tip 1: I really highly recommend having a stand mixer with a whisk attachment to make this homemade whipped cream. It is just easier, however, a hand mixer will work too! I
Tip 2: Be aware of which type of cream you are using. It will turn out best if you use the recommended cream from the ingredients list above!
Tip 3: The whipped cream will keep in the refrigerator for about 2-3 days in an airtight container. You can also freeze it for up to 2 months.
Tip 4: Need colored whipped cream? Just add a few drops of food coloring gel before you start the whipping process!
Our Favorite Dessert Recipes With Whipped Cream
Top It Off:Gooey Caramel Apple Dump Cake Recipe | Harry Potter Butterbeer |Instant Pot Cheesecake
Add It in:Chocolate Lasagna Recipe|No-Bake Oreo Dessert|Not Yo Mamas Banana Pudding Recipe {Paula Deen Recipe}|The No-Bake Eclair Cake
More Great Copycat Recipes
Copycat Olive Garden Fettuccini Alfredo Sauce | Copycat Starbucks S’mores Bars| DoubleTree Chocolate Chip Cookies (Copycat Recipe) |Better Than Takeout Fried Rice
5 from 5 votes
Homemade Whipped Cream (stabilized recipe)
Author — Jennifer Fishkind
Serves — 1
Our homemade recipe is so quick and easy and it makes for the creamiest and richest whipped cream of all time (and it is stabilized!!)
Prep Time 10 minutes mins
Total Time 10 minutes mins
Ingredients
- 1½ tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 teaspoon heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Chill a large mixing bowl and whisk attachment in the fridge.
Add the water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
Place this bowl over a simmering pan of water until the gelatin is fully dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool
Remove your bowl and whisk attachment from the refrigerator. Combine the heavy whipping cream, powdered sugar and vanilla in the bowl. Whip the mixture building up to a high speed until it thickens and soft peaks form.
Stir about 1 teaspoon of heavy cream into the gelatin mixture.
Now turn the mixer to low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.
Jenn’s Notes
Note – the recipe makes approximately 1.5 – 2 cups.
Nutrition Info
Calories: 980kcal | Carbohydrates: 37g | Protein: 8g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 333mg | Sodium: 102mg | Potassium: 179mg | Sugar: 30g | Vitamin A: 3572IU | Vitamin C: 1mg | Calcium: 155mg
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Generally, once I’ve tried something homemade and realized just how easy it can be to make for myself, I never go back to store-bought. This homemade whipped cream recipe is a perfect example of that.
Once you try it for yourself, you will always want to make it this way. It’s creamy, delicious, and makes for the perfect finishing touch to any dessert!
