Homemade Cool Whip

Homemade Cool Whip

Who doesn’t love a dollop of cool whip on pumpkin pie?  It’s also a favorite added onto hot chocolate, lattes and other great holiday drinks.  Unfortunately, the brands sold in the store are packed with harmful chemicals and sweeteners not beneficial to the human diet.

That’s why I wanted to share with you a really quick, easy and healthful recipe for homemade whipped topping, otherwise known to a lot of people as cool whip.

Homemade Cool Whip 1



In a mixing bowl, pour in the milk and vanilla.  Turn on the mixer to a low to medium speed and slowly add in the dry ingredients.  You want to make sure that they don’t clump, so don’t just drop it all in there at once.  Once everything has mixed well for a minute or two, turn up the mixer to a medium to high speed.  Do this for about 6-8 minutes or until you have a nice whipped and thick consistency.  Serve with pumpkin pie and enjoy!

Homemade Cool Whip 2

Homemade Cool Whip 3

If you find that your cool whip isn’t sweet enough, don’t be afraid to add in a little more sweetener.

Optional add ons for nice holiday flavors:

  • 1/2 tsp of pumpkin pie spice
  • 1/2 tsp of cacao powder
  • 1/2 tsp of cinnamon

Or you can do smaller amounts of all three into your batch.  Want a little kick?  Try  a few pinches of chili powder with your cacao and add a dollop of  the whipped topping onto your homemade hot chocolate.

For those that are wondering, I tried this recipe using some alternatives like arrowroot powder and potato starch, and it never turned out.  Best bet is to find some cheap Xanthan Gum.  This can be found at health food stores or online.

This recipe is part of the Have a Healthy Holiday Event.  Be sure to check out the recipes on the other seven blogs and RSVP for Wednesday’s Twitter Party.


crystal collins signature
By | 2010-11-16T16:54:23+00:00 November 16th, 2010|Deals, Home and Garden, Organic and Green Living|31 Comments

About the Author:

I'm a former sweet-tooth turned health-nut. After a difficult loss of a first pregnancy and having a second child with a heart condition, I became obsessed with health and wellness. I revamped our entire family's lifestyle, dropped seven pant sizes, and created a website where I could share our story and help support people wanting to make small changes day by day in order to live well. I also support my family by the work that I do here through advertising content, affiliates, and partnership/consultant links within content. When you click and/or order, it puts food on our table. Thanks for all your support, and may you live well and thrive!


  1. Jill November 16, 2010 at 7:36 pm - Reply

    I cannot wait to try this. YUM!

  2. Christine Steendahl - "The Menu Mom" November 16, 2010 at 8:36 pm - Reply

    Oh, I’m absolutely going to have to try this! Does it stay the same consistency like cool-whip does when refridgerated? Or does it separate more like regular whipping cream?

    • Crystal November 16, 2010 at 9:07 pm - Reply

      It does get a little flat, but will go right back if you just whip it up real quick 🙂 I should have added that to my post.

    • joey November 17, 2010 at 11:58 am - Reply

      Real whipped cream doesn’t separate if you add a little cream of tartar to it.

      • Jennifer C. November 18, 2010 at 8:32 am - Reply

        Joey, that is a great tip!! I have a bunch of cream of tarter on hand so, thanks!

  3. Heather A November 16, 2010 at 8:49 pm - Reply

    hello! Thanks for the recipe. I have also made a similar type “cool whip” with just heavy whipping cream and powdered sugar (both organic of course) You just whip it, or beat it until stiff peaks begin to form…if you pull up on the mixer and it sort of stands on it’s own, you don’t need to mix anymore! After that, it goes flat, and has a weird texture 😉

    • tina November 17, 2010 at 7:37 pm - Reply

      The reason why it goes flat and has a weird texture is because you’ve made butter and butter milk. It’s all about how long you mix it.

  4. lynn November 16, 2010 at 9:06 pm - Reply

    I have been making it this way for a while and I love it. Well, I use regular suger, but it does work great. I agree you need the xanthan gum to make it work, but it only takes a little bit so the actual cost is not that bad and is so much better for you than the kind of cook whip that you buy.

  5. Frugal Tips November 16, 2010 at 9:28 pm - Reply

    I LOVE homemade whipped topping – the fake stuff will never taste the same!

  6. Heidi November 17, 2010 at 7:00 am - Reply

    Ohhhh, you have MADE my day! I can’t wait to get home from this rainy, windy day to a cup of Cocoa with this on top. Thanks so much!

  7. Jennifer C. November 17, 2010 at 8:56 am - Reply

    I’m curious if you could use this in recipes that call for Cool Whip…Does it go flat in a recipe like whipped cream would, or stay more firm like Cool Whip?

  8. Amber @ Classic Housewife November 17, 2010 at 10:10 am - Reply

    You can do this with whole milk? I didn’t know that! I thought you had to use cream, which I never have on hand. Now I just need to find some Xanthum Gum to keep on hand so I can make it whenever I need it. ; ) Thanks!

  9. Rebecca November 17, 2010 at 4:11 pm - Reply

    I wonder if you could fancy up this recipe to make a whip cream frosting? I haven’t found a recipe that duplicates the grocery store’s version, it is so good!

  10. […] Homemade Cool Whip from The Thrifty Mama […]

  11. Mama Kelly aka Jia December 2, 2010 at 10:26 pm - Reply

    It never even occurred to me that I could make something like Cool Whip at home. I’m going to have to give it a try.

  12. […] 5. Collect: Chase’s website surfs the web to bring you money-saving recipes for the holidays.  Check out her Healthy Holiday Recipe Round-Up for everything from Healthier Spinach Dip and Honey Whole Grain Dinner Rolls to Organic Hot Chocolate and Homemade Cool Whip. […]

  13. patricia bucy December 16, 2010 at 9:31 pm - Reply

    I used guar gum for this and I don’t like the taste of it. Does anybody else think that this has a icky taste to it? Any tips on how to cover the taste of it? I love the idea of making it at any time just using the guar gum, milk, vanilla and sweetner, but I can hardly eat it.

  14. kelley January 11, 2011 at 2:37 pm - Reply

    Has anyone tried this with rice or cocnut milk for those with allergies?

  15. Mekkie March 2, 2011 at 1:41 pm - Reply

    Please don’t call any Harvard scientists on me, but I’m pretty sure the reason you need the gum in this is BECAUSE it uses whole milk instead of heavy cream. The reason why heavy cream forms a stabilized foam is BECAUSE it is heavy. I think you could do the same thing with even skim milk if you used enough gum, which absorbs some of the liquid as you are whipping the whole thing.

  16. Maura May 26, 2011 at 9:46 pm - Reply

    I’m so glad I found this recipe! I just made it with skim milk and blue agave nectar, and it turned out great. Definitely a little foamier than cool whip (unless I should have mixed it longer), but still a tasty, much healthier substitute!

  17. Jen December 15, 2011 at 9:22 pm - Reply

    Can’t wait to try this!

  18. Bethany December 15, 2011 at 9:30 pm - Reply

    I just whip heaving cream with a little sweetener and some flavoring. Yum!

  19. Julie December 16, 2011 at 12:03 am - Reply

    Xanthum gum is an amazing addition to a frugal and healthy kitchen!

  20. Jess December 16, 2011 at 8:31 am - Reply

    I cannot wait to try this! @Julie – what else do you use Xanthum gum for? I’ve heard of it, but never have used it!

  21. Kim December 19, 2011 at 1:41 pm - Reply

    Xantham gum is used a lot in gluten free baking

  22. […] My kids prefer the recipe with chocolate chips and say it tastes like brownie batter. I prefer the original recipe. No matter which recipe I use, we both like our pudding served in chocolate cups and topped with Vanilla Whip Cream, though you may prefer Crystal’s Homemade Cool Whip. […]

  23. LOTS of Healthy Holiday Recipes! November 20, 2012 at 5:49 pm - Reply

    […] Homemade Cool Whip […]

  24. Jillene March 17, 2013 at 1:21 pm - Reply

    Would this work with almond milk?

  25. […] {adapted from the thrifty mama} […]

  26. Sam December 4, 2015 at 11:45 am - Reply

    This is a neat recipe. I tried it using glucomannan powder as a thickener instead, and stevia as the sweetener. It turned out quite well. I think whipping the mixture again after about 30 minutes (in the fridge) is helpful too.

    Another point: Just adding some sweetener to sour cream is a good substitute for whipped cream as well–and a lot easier. 🙂

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