Homemade Whipped Topping

By Addie

I’d never thought about making my own whipped topping before, but the idea was intriguing. And when I decided to make this cake, I knew this was the time to experiment (aka play) with the recipe. The result is light, subtly sweet and creamy. I really wished I could have added a hint of vanilla, but I didn’t want to use extract. I wanted to keep it pure white and I also was unsure about messing up the proportions of liquid.

Later, I thought about using vanilla infused sugar. You can do this at home just by putting a vanilla bean in sugar and leaving it there for about a week. (I must try this soon.) I think the vanilla flavor would greatly enhance the taste of the whipped topping.

Ingredients

• 1 tsp. unflavored gelatin
• 2 tsp. cold water
• 3 Tbs. boiling water
• 1/2 cup ice water (I put the cubes in water for several minutes, then scooped them out, leaving 1/2 cup water.)
• 1/2 cup nonfat dry milk
• 3 Tbs. sugar
• 3 Tbs. oil

Preparation

Step 1

Chill a mixing bowl.

While it’s chilling, in a small bowl stir gelatin and 2 tsp. cold water together. Stir in boiling water, until gelatin is completely dissolved. Set aside to cool.

Pour ice water and milk powder into chilled bowl. Beat on high speed until stiff peaks form. Add sugar, still beating, then oil and gelatin. Place in freezer for 15 minutes. Transfer to fridge to store until ready to use. Stir before using to make it creamy again.

I used this on the cake right after the 15 minutes in the freezer. The texture is not exactly like Cool Whip, but it’s very close. It held up fine on the cake in the fridge until the next day. I don’t know how long it would last after that, because we’d eaten the cake inside of 24 hours.
.........................

COMMENTS:

I have to admit that I haven’t made this recipe in awhile, but as I remember I used to add vanilla to it. Perhaps 1/2 to 1 t. It shouldn’t change the color very much. I believe that I have used almond extract also, about 1/2 t. I think you could use some of the other flavorings, too. I never tried using it as a cake frosting just as a topping. We used to use the topping up within a day or so I don’t remember its long term storage potential. It is a useful recipe for those who prefer not to use Cool Whip.

Almond extract sounds like a good addition too.

Never would have thought you could make cool whip type topping, how great is that!