homemade cool whip
Don’t skip dissolving the cream of tartar in the plastic bag. Unless you want clumps of gelatin in your whipped cream, you have to dissolve it in the hot water over the stove, and then let it cool down before adding it to the whipping cream. Be sure not to over-mix during the whisking process. You shouldn’t try for stiff peaks– you’ll just end up with a curdled mess. Once the cream is thick enough to spread, stop whisking
yield
serving(s)
method
No-Cook or Other
Ingredients For homemade cool whip
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1/4 ccold water
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1 tspunflavoured gelatin
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1/2 tspcream of tartar
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1 3/4 cwhipping cream
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3 Tbspsugar
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1 tspvanilla
How To Make homemade cool whip
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1Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely. -
2Once the gelatin mixture has cooled...
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3Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
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4Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
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5Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
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6Continue to mix until the cream is thick and smooth.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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