Homemade Cool Whip Recipe without Gelatin (2024)

FAQs

How to make whipped cream at home without heavy cream and gelatin? ›

While not as thick and creamy as whipped cream made from heavy cream or whole milk, it is possible to make a whipped topping using skim milk. To achieve a thick, airy texture, combine skim milk and cornstarch and whip the mixture using a food processor with an emulsifying disk — a tool you can buy online.

Tips for Making a Whipped Topping Substitute

Try adding 1/4 cup of sour cream, 1 tablespoon cornstarch, 3 tablespoons milk powder or 3 tablespoons pudding mix to every 1 cup of whipping cream, adding them after the cream thickens in the first step.

What can you use as a substitute for gelatin: Agar Agar, Kudzu, Pectin, Cornstarch, Vegan Jel, Guar Gum, Xanthan Gum, Arrowroot or Tapioca Starch, Instant Clear Gel, and Carrageenan. Each of these options is worth exploring and experimenting with since they do work wonders in many recipes!

To use cornstarch as a substitute for gelatin, combine equal amounts of cornstarch and water and mix thoroughly. You'll need one to two tablespoons of cornstarch mix per cup of liquid in a recipe.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

Cool Whip: Water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene.

You can use coconut cream or milk as a substitute for heavy cream. Chill the can of coconut cream or milk in the refrigerator for at least 24 hours. Open the can and scoop out the solidified cream, leaving the liquid behind. Whip the cream with a hand mixer or stand mixer until it reaches the desired consistency.

Every cook knows how to make whipped cream the traditional way, with heavy cream. But if you've ever wondered if you could whip milk, Food & Wine culinary director at large Justin Chapple has the answer in this Mad Genius video. It's true: No amount of hand mixing is going to get super thin skim milk to thicken.

COOL WHIP substitute Non-dairy Creamer [coffee creamer] can be whipped into topping like dream whip. I get the large jars at Sam's club & the directions are on them. It's 2 parts creamer to 1 part cold milk: sugar & vanilla to taste. It takes 5 - 7 minutes of whipping at high speed until stiff.

Is Cool Whip just heavy whipping cream? ›

In its original formulation, Cool Whip contained zero cream or milk. Today, it's been reformulated to contain a splash of light cream — alongside corn syrup, high-fructose corn syrup, hydrogenated vegetable oil, skim milk, and a few artificial and natural flavors, colors, and gums.

If you're looking for a creamy pie topper, make sure your whip is free of bad stuff—like Truwhip. If you've ever been a kid with a sweet tooth, then you know a thing or two about topping your hot chocolate, strawberries, waffles, milkshakes with Cool Whip.

Coconut cream – canned coconut cream is the best for making vegan whipped cream, better than coconut milk. Coconut cream has a lower water content, so basically you'll get more bang for your buck. Full fat canned coconut milk can also work but the best results are generally going to come from using coconut cream.

I used heavy cream instead of milk to make it thicker for piping. It turned out AMAZING!!

If you're making a stacked dessert with whipped cream, and the recipe calls for a particular stabilizer, it's best to use what is recommended. If you must make a substitution, Instant ClearJel is still the best choice, but cornstarch, crème fraîche, mascarpone, and plain yogurt will all work well too.

The best have been found to be α-tending emulsifiers, which crystallize in the α-form at the oil/water interface, below their melting point. This promotes fat agglomeration during whipping. Monoglyceride acetates and lactates, and propylene glycol palmitate or stearate are all α-tending emulsifiers.

Keep everything as cold as possible. Fat is more stable at low temperatures, so the foam will stay intact better when your beaters, bowl and ingredients are cold. Use a stainless steel bowl, not glass, and keep cream refrigerated whenever it's not being used. If you are sweetening the cream, use powdered sugar.

The little secret is a bit of unflavored gelatin. This won't change the flavor or really the texture either, it simply provides some staying power.