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How to Make Whipped Topping

Homemade Whipped Topping

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If you've ever wondered how to make Cool Whip, or wished you could make your own whipped topping and not have to use the store-bought version, then this recipe is perfect for you. This guide for How to Make Whipped Topping gives you a step-by-step breakdown for how to make this popular item. This homemade whipped topping is perfect for no bake desserts, which often use Cool Whip or whipped topping as a key ingredient. If you don't like using store bought Cool Whip because you prefer homemade ingredients, then you need this recipe. Homemade whipped topping tastes sweet and creamy like fresh whipped cream, but it has the sturdiness of Cool Whip. If you've never tried to make your own Cool Whip, then you must try this recipe.

Yields3 cups

Ingredients

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon cream of tartar
  • 1 3/4 cup whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

Instructions

  1. Place the water into a very small saucepan and sprinkle gelatin over it. After 2  3 minutes it will form a jelly-like mixture. Place over low heat and stir just until you are sure the gelatin is completely dissolved. Remove from heat and allow to cool (see Note).

  2. In a small bowl, stir the cream of tartar into a small amount of the whipping cream and use a whisk to be sure there are no lumps. Pour this into the bowl of an electric mixer, add the remaining cream and begin to whip on medium speed. As the cream begins to froth, slowly add the sugar and increase speed to high. The cream will begin to increase in volume and thicken. With the machine running, slowly add the gelatin mixture and continue to whip until cream is light and thick, about 2 more minutes.

  3. Use immediately or place into an airtight covered container and store in the refrigerator for up to 5 days. This mixture should not be frozen.

Notes

  1. Cream of tartar is a natural ingredient which increases the size of air bubbles in the cream. The gelatin then will stabilize the mixture and allow the whipped cream to hold its shape for several days.

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Well now I never need to buy cool whip again! This is perfect, I love homemade versions of recipes.

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