This post may contain affiliate links. Please see my full Disclosure Policy for details.

Do you need a layer of whipped cream that will last? Replace store bought whipped topping with this delicious Homemade Cool Whip recipe!

two beaters with whipped cream on top; text overlay reads Homemade Cool Whip/Stabilized Whipped Cream.

There is nothing like the taste of freshly made whipped cream. It’s just so much better than anything you can get at the store. However, sometimes you need whipped topping instead because of its stability.

What is the difference between Cool Whip (whipped topping) and whipped cream?

Many different types of recipes call for “whipped topping” instead of regular whipped cream because what is needed is a stabilized whipped cream. Regular whipped cream will melt down very quickly and leaves a wet mess behind.

Whipped topping, like Cool Whip, is made primarily with oil and contains thickening agents. It will hold up in a layered dessert or at room temperature.

As an alternative (a better tasting one, I think) you can make your own homemade Cool Whip instead. That way, you control the flavor and the quality of the ingredients while still getting a whipped topping that will make perfect layers for something like this No Bake Peanut Butter Pie.

Ingredients needed for Homemade Cool Whip (stabilized whipped cream)

heavy whipping cream-full fat cream, not 1/2 and 1/2
powdered sugar-use more or less to reach your desired sweetness
vanilla extract-I love Mexican vanilla because it’s so flavorful, but any kind will work
unflavored gelatin-you can buy little packets or a box of the powder
cold water

small bowl of water and blooming gelatin

Begin by placing the beaters and mixing bowl in the freezer to chill for about 5 minutes. While they are chilling, place the gelatin and water in a small bowl and let stand to thicken (about 5 minutes.)

Then add the cold whipping cream to the chilled bowl and begin to beat on high. As it begins to thicken, add the powdered sugar and vanilla extract. Continue beating until thick, but before stiff peaks begin to form.

In the microwave, warm the gelatin mixture until it dissolves and become liquid (about 5-10 seconds only!)

While continuously beating, pour the gelatin liquid slowly into the whipped cream mixture. Keep beating until stiff peaks have formed.

two beaters with whipped cream showing stiff peaks

Recipes using homemade whipped topping:

beaters on the counter with bowl in the background

Print Recipe Save Recipe Rate this Recipe

5 from 1 vote