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Substitute for Cool Whip

Started 1390921580.54 in Recipe Swap | Last reply 1391988341.23 by lovesrecess

I'm not a huge fan of Cool Whip (for numerous reasons). So after some searching and experimenting, I’ve finally found a better alternative. 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.

Substitute for Cool Whip

1.5 teaspoon unflavored gelatin

2 tablespoons of ice-cold water

1.5 cups cold heavy whipping cream

1/4-1/2 cups confectioners sugar

1/2 tsp vanilla extract


Place mixing bowl and whisk in freezer for at least 15 minutes. Add water and gelatin in a small bowl, mix, and let sit for a minute. Add mixture to double boiler and stir constantly over low heat until gelatin dissolves and liquifies. Or place in microwave for 30 seconds or until it liquifies. Take off heat and let cool for a minute.(Don't allow it to set)

Add heavy cream to the slightly frozen mixing bowl and whisk on high speed for a minute. Add vanilla and sugar, whisk for another minute. Add gelatin mixture slowly while whisking. Whisk for another minute, until cream holds its shape.

Makes: 3 cups

LoLa

Be bold enough to use your voice, brave enough to listen to you heart, and strong enough to live the life you've always imagined.

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DiAnne1390926060.8735794 PostsRegistered 9/22/2010

I will not eat or use Cool Whip either. I usually just discount any recipe that mentions it. This is definitely worth a try. I had heard before that some bakeries use gelatin in fillings.

lovesrecess1390926483.47713858 PostsRegistered 7/14/2008Texas

does anyone remember Dream Whip? I saw this at the store the other day and didn't even know it was still around.....wonder if it is better than Cool Whip; I don't buy it either.

dfyre1390931640.4371164 PostsRegistered 7/17/2007

I still use Dream Whip as it gives great texture to boxed cake mixes - just add an envelope of DW and four instead of three eggs. I also make a root beer cake - the topping is DW made with root beer instead of milk.

Beebee21390936051.263953 PostsRegistered 5/31/2009

LOLA this is what I'd call a flavored stabilized whipped cream. It's a nice recipe. Thank you.

colliegirls1390939063.7736613 PostsRegistered 5/13/2012

Great idea! We don't eat Cool Whip anymore either!

momtodogs1390939477.7573776 PostsRegistered 9/20/2006

Would someone please tell me what is wrong with cool whip.

Nightowlz1390939701.8239737 PostsRegistered 10/6/2004

Sounds good. I received this email in a newsletter a few months back with a recipe but have not tried it yet.

Whipped Cream With Canned Evaporated Milk

Ingredients

  • 12 ounce can evaporated milk
  • 1/2-3/4 cup confectioner's sugar
  • 1 teaspoon vanilla

Instructions

  1. Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). While that is getting cold, place mixing bowl and beaters (or whisk attachment) in refrigerator or freezer as well.
  2. Pour chilled evaporated milk into mixing bowl and beat at high speed for 1 minute, or until foamy. Add sugar and vanilla. Beat again for about two minutes, or until thick and creamy.
  3. Serve immediately
Note: This is great on top of desserts, fruit salads, pies, custards, etc. However, this has to be served as soon as it is made as it won't hold up for more than thirty minutes or so.

“If there are no dogs in Heaven, then when I die I want to go where they went.” Will Rogers

jojo121390939826.587516 PostsRegistered 12/18/2009
On 1/28/2014 momtodogs said:

Would someone please tell me what is wrong with cool whip.


I'd like to know too! I think it's delicious! Of course I'm not comparing it to "real" whip cream, but I still like it.

Reepicheep­ers1390939890.587118 PostsRegistered 11/24/2007
On 1/28/2014 momtodogs said:

Would someone please tell me what is wrong with cool whip.

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).

In other words, you are eating a fake substance that is a chemistry experiment.

Nightowlz1390940432.5639737 PostsRegistered 10/6/2004

Has anyone tried TruWhip? http://www.truwhip.com/index.php

  • 100% natural
  • 70% organic
  • no GMOs
  • no high fructose corn syrup
  • no hydrogenated oils
  • trans fat free
  • gluten free
  • no polysorbate 60

“If there are no dogs in Heaven, then when I die I want to go where they went.” Will Rogers

Shelbelle1390940739.82334795 PostsRegistered 10/6/2004
On 1/28/2014 Nightowlz said:

Has anyone tried TruWhip? http://www.truwhip.com/index.php

  • 100% natural
  • 70% organic
  • no GMOs
  • no high fructose corn syrup
  • no hydrogenated oils
  • trans fat free
  • gluten free
  • no polysorbate 60

Just saw this for the first time last night at my local Super Walmart. My DH will not eat Cool Whip anymore either.

Deadeye Da­isy1390941594.4131316 PostsRegistered 10/6/2004

You can also use agar agar to stabilize whipped cream. Has been used for eons by bakers. It's what's used when you see piped decorations made from whipping cream. Also, lacto-ovo vegeterians like it because unlike unflavored gelatin, it's plant based.

Daisy

"The cats were allergic, so we got rid of the kids"!

"Aliens are coming to abduct all the good looking, sexy people. Fear not, you WILL be safe. I'm just here to say 'goodbye'."

wheatfield1391142517.88315 PostsRegistered 2/11/2012

Momtodogs and jojo12,

Doctors tell us not to eat foods that have partially hydrogenated fats in them. Cool Whip is 100% hydrogenated.

Desertdi1391144063.67716016 PostsRegistered 7/14/2007Surface of the Sun

I even like the 79 cent "store brand" better.........and my grandpa was a Wisconsin dairyman. I can't even imagine what he would think of my "taste".................

RocketMom1391179675.7332695 PostsRegistered 9/23/2007

Thanks for the alternative!

Dam Yankee1391494620.843643 PostsRegistered 6/11/2010
On 1/28/2014 Nightowlz said:

Has anyone tried TruWhip? http://www.truwhip.com/index.php

  • 100% natural
  • 70% organic
  • no GMOs
  • no high fructose corn syrup
  • no hydrogenated oils
  • trans fat free
  • gluten free
  • no polysorbate 60

I have tried this and it's pretty good. I made a pumpkin cream pie with it. It needed to set up a little longer than it would have with Cool Whip, but the taste was very good. I'd buy it again. Check their web site for coupons, if you do decide to try it.

betteb1391495534.8116519 PostsRegistered 1/1/2008The Land of Oz

I know this stabilized whipped cream is for mixing into recipes, but if you just want topping, Reddi Whip, in the aerosol can, in the dairy case is real whipped cream, no hydrogenated oils.

"God forbid you ever had to walk a mile in his shoes. 'Cause then you really might know what it's like to sing the blues" Everlast

ID21391511425.022298 PostsRegistered 6/25/2012

As rarely as I even make desserts I certainly will use Cool Whip if the recipe calls for it! I see nothing wrong in consuming it a few times a year. I've never heard the the backlash about Cool Whip until I found this forum! Sometimes the replies read here are over the top and comical. I make some great Cool Whip recipes and would never disregard a recipe that includes it. {#emotions_dlg.thumbup}

Love my "Pure Michigan"

TX-starlig­ht1391512466.1534696 PostsRegistered 2/8/2010
On 2/4/2014 ID2 said:

As rarely as I even make desserts I certainly will use Cool Whip if the recipe calls for it! I see nothing wrong in consuming it a few times a year. I've never heard the the backlash about Cool Whip until I found this forum! Sometimes the replies read here are over the top and comical. I make some great Cool Whip recipes and would never disregard a recipe that includes it. {#emotions_dlg.thumbup}

I agree! In fact I tend to look for recipes using Cool Whip, my mom likes soft desserts such as cool whip salad/dessert type dishes. This is crazy & I never heard of it!!

lovesrecess1391988341.2213858 PostsRegistered 7/14/2008Texas
On 1/28/2014 Nightowlz said:

Sounds good. I received this email in a newsletter a few months back with a recipe but have not tried it yet.

Whipped Cream With Canned Evaporated Milk

Ingredients

  • 12 ounce can evaporated milk
  • 1/2-3/4 cup confectioner's sugar
  • 1 teaspoon vanilla

Instructions

  1. Place can of milk in freezer for thirty minutes (use a timer so you don't forget!). While that is getting cold, place mixing bowl and beaters (or whisk attachment) in refrigerator or freezer as well.
  2. Pour chilled evaporated milk into mixing bowl and beat at high speed for 1 minute, or until foamy. Add sugar and vanilla. Beat again for about two minutes, or until thick and creamy.
  3. Serve immediately
Note: This is great on top of desserts, fruit salads, pies, custards, etc. However, this has to be served as soon as it is made as it won't hold up for more than thirty minutes or so.


this is exactly what I grew up eating on pies and desserts! My mom would put small cans of milk in the freezer before dinner...if I saw the canned milk in there, I knew we would be having something extra special for dessert! I don't recall her using as much powdered sugar as this recipe however. I remember eating this on banana pudding, fruit, jello, etc.

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