Ingredients
- 2 cups heavy whipping cream
- 1/2 cup confectioners sugar
- 2 tbsps vanilla instant pudding mix
- 2 tsps vanilla extract
- 2 tsps unflavored gelatin
- 1 1/2 tbsps cold water
Instructions
- To make Cool Whip, start by adding the cold cream, confectioners sugar, vanilla instant pudding, and vanilla extract to the chilled mixing bowl. Using a handheld mixer keep on a low speed until the mixture becomes slightly foamy.Sprinkle your gelatin over the water and let bloom for 5 minutes. Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds.
- After dissolving your gelatin, add in 1 teaspoon of heavy cream and mix.With your mixer still on low, gradually add the gelatin a spoonful at a time. Once all the gelatin is added, beat the ingredients together until medium-stiff peaks form.
- Use immediately or store in the refrigerator for up to 3 days.
Notes
This recipe will yield enough to replace an 8 ounce tub of Cool Whip, or about 3 cups.
Chill your bowl and mixer attachments first so that your cream will whip faster.
Do not overwhip and accidentally make butter.