Stabilized Whipped Cream - Homemade Cool Whip Recipe

Step 1

Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.

Step 2

In a large mixing bowl, add heavy cream, sugar and extract. With an electric mixer fitted with the whisk attachment, whip the cream mixture on low speed until small bubbles appear.

Step 3

Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.

Step 4

Increase the speed to high and beat until medium peaks form.

Step 5

Keep the whipped cream refrigerated and in an airtight container until ready to use.

Step 6

The whipped cream should stay stable up to 24 hours.

Step 7

Enjoy!