I try not to buy cool whip. Too processed for me. Anyone ever read the ingredients?
Water, high fructose corn syrup, and hydrogenated oils are the first 3 ingredients followed by chemical terms. So basically it’s water fake sugar and oil. Bla. I don’t know about you, but I like eating real food, you know, the good stuff.
So, I was limited to what sweets I made. I mean, there’s so much yummy looking deserts that call for cool whip, and I had to turn them down. So I have been despertaly trying to find a substitute for cool whip.
So after some searching and experimenting, I’ve finally found it. With this recipe, it doesn’t get watery, and holds its stiff shape, I would say, even better then cool whip. And tastes much much better, and it’s nice to know you’re not eating chemicals. It’s great for decorating cakes, cupcakes, pies, anything that uses cool whip really.
There’s a couple ways to make it. One way is by using cornstarch and heavy whipping cream. You can check out the recipe here. I used it in my blinchiki. Although that recipe was great, it wasn’t perfect. The cornstarch didn’t dissolve, and it added a gritty feeling to the cream.
So that led me to this recipe.Heavy whipping cream with gelatin. The perfect substitute for cool whip. I have to admit, between trying to put my kids to sleep and take photos of the cream, it took several hours. (Don’t you love it when every time you need to get something important done, that’s when the kids are cranky?) And even though the cream was out on my counter for several hours in this summer weather, it didn’t get runny.
This recipe makes about 3 cups, which is equivalent to an 8 oz tub of cool whip. I used 1/4 cup of sugar, although I thought it was great, my husband said it needed more sweetness, so for those that like it really sweet, use 1/2 cup of sugar.Recipe adapted from: food.com
1.5 tsp unflavored gelatin
2Tbsp cold water
1.5 cups cold heavy whipping cream
1/4-1/2 cups confectioners sugar
1/2 tsp vanilla extract
Place your mixing bowl and whisk in the freezer for at least 15 minutes. Heat water in a double boiler (or use a saucepan with a glass dish like I did).
While the water heats, add the gelatin into the 2 Tbsp of water, swirl it around, and let sit for about a minute, so the gelatin absorbs the water.
Place the gelatin dish on top of the hot water, and stir constantly over low heat until gelatin dissolves and liquifies. Take off heat and allow mixture to cool for a few minutes, but no longer or it will set.
*Update* A super quick alternative to the double boiler, heat in microwave for about 30 seconds.
Whisk heavy cream on high speed for about a minute. I strongly suggest a heavy duty electric mixer for the job. It’s truly a great investment. I can’t say enough how much I love mine.
Add the sugar and vanilla extract, and whisk for another minute.
*UPDATE* I received comments asking if this recipe will hold up in dishes such as a trifle. So I made a brownie trifle using this recipe in place of the cool whip. After making it, it was left on the counter for about an hour before we left to church and then it was in the car for 3 hours in 48° weather. Then in a warm house for about an hour and finally in the fridge for 2 hours. So after 7 hours being in and out of the cold, we devoured it. I’d say it held up very well. Not a bit runny. The only difference I noticed was it got a little less”fluffy.”
I think it’s safe to say this recipe works in trifle desserts made about 7 hours in advance.