This Stabilized Whipped Cream is a creamy, versatile topping that is gelatin-free, and can be used in a variety of desserts and drinks. However, making whipped cream can be a tricky task, especially if you want it to hold its shape for more than a few minutes. Whether you are a seasoned baker or a novice cook, I’ll show you how you can easily create whipped cream that will impress even the most discerning palates!
The key to achieving perfectly stabilized whipped cream is using the right ingredients and techniques. In this post, I will take you through the process of making whipped cream that is not only light and airy but also holds its shape for hours. So, let’s get started and whip up some perfect whipped cream!
What is stabilized whipped cream?
Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.
While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.
SAVE THIS STABILIZED WHIPPED CREAM RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Stabilized whipped cream has been fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse, like all of my Dream Bars, or melt quickly at warm temperatures. The additional ingredients can be in the form of gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.
Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.
Ingredients for Stabilized Whipped Cream
To make this whipped cream, you will need the following four ingredients:
- Real heavy whipping cream
- Cream cheese
- Powdered sugar
- Pure vanilla extract
See the recipe card below for exact amounts and more detailed directions.
I’ve seen lots of homemade cool whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for your vegetarian pals!
Equipment Needed
To make this homemade whipped cream, you’ll need the following tools:
- Large mixing bowl
- Electric mixer (or you could combine the two and use a stand mixer with the whisk attachment)
- Measuring cups/spoons
Use these items to make your own Stabilized Whipped Cream – this mixer, and store it in a container like these if making it in advance.
How to make this Cool Whip Substitute
People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.
Once you get in the habit of whipping up (literally, ha) your own Cool Whip you’ll wonder why you didn’t start doing it sooner.
- First, beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or bowl with an electric handheld mixer) on low speed.
- Next, you can either use a clean, cold bowl or the same one you beat the cream cheese in, and the whisk attachment to beat a cup of heavy cream at medium to high speed until soft peaks form. Then add the cream cheese mixture in thirds to the whipped cream.
- Just beat the whole thing a little bit more until you see soft fluffy peaks. Bam. That’s it!
Can you make sugar-free Whipped Cream?
If you’re avoiding added sugars or baking for someone who is, this stabilized cool whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream.
How do I store Stabilized Whipped Cream?
Store this topping in an airtight container in the refrigerator for 2-3 days. When ready to use, simply re-whip the cream for a few seconds, but not much longer, to restore its texture. Serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.
I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.
Tips for making perfect homemade whipped cream
Here are some tips to help you achieve perfectly stabilized whipped cream every time:
- Make sure your heavy cream is cold before whipping for the best results.
- Use a cold bowl to help keep the cream cold while whipping.
- Add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.
- Whip the cream until stiff peaks form, but be careful not to overbeat it.
- Chill the whipped cream for at least an hour before using it to allow it to set properly.
Flavors and variations
Stabilized whipped cream is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this topping:
- Add cocoa powder for a chocolate whipped cream.
- Substitute almond extract for vanilla extract for an almond-flavored whipped cream.
- Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.
Decorating with stabilized whipped cream
Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:
- Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
- Use a piping bag fitted with a star tip to create a border around the edge of a cake.
- Pipe whipped cream onto a trifle in layers for a visually stunning dessert.
- Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.
Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right.
AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.
More recipes that use Stabilized Whipped Cream
You can use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:
Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.
Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.
Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Stabilized Whipped Cream
Ingredients
- 4 ounces cream cheese softened for at least an hour at room temperature
- ⅓ cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
- Transfer to a small bowl.
- In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
- Add the cream cheese by distributing it in thirds around the mixing bowl.
- Beat until stiff peaks are formed.
- Store in refrigerator until ready to use.
Notes
Nutrition
Comments & Reviews
Oh my goodness!!! These dream bars allllllllllll look heavenly! I don’t know which one I want to make first. I’ve never heard of these but I am definitely going to make them all….. Eventually. Can’t wait for the next one! Thanks for sharing this stabilized whipped cream recipe.
Thank you SO much, Lisa! I’m so happy to hear that. I’ve added another Dream Bar to the mix – Strawberry Cheesecake Dream Bars and you can find them here: http://www.365daysofbakingandmore.com/strawberry-cheesecake-dream-bars/. Enjoy them!
can you freez this if sow how long
What a great idea. I use cool whip at times, but this will be fantastic alternative. Pinned. Thanks for sharing.
Thank you very much, Mary. Hope you like it!
JUSt found your website and sub for Dream Whip. Thank you a million. I find the taste of Dream Whip is so totally ugh!!! The taste of the chemicals is so obviously gross that the beauty of the dish is spoiled. One taste tells all. Don’t mean to be derogatory but my tastebuds detect it every time.
This is just too perfect! I need a spoon! Yummed 🙂
Pinning and will be using soon. Thanks for a great recipe
Thanks so much, Kristen and you’re welcome!
YES!!! This will be used again and again. I use Whip It to stablize my cream, but it’s still not CW consistency. You’re a genius, my friend.
I can’t wait to try this. . I don’t really buy cool whip but would love to make this on my own!
Can’t wait to try this out!
Thanks, Melanie! Hope you like it.
From a cool whip hater who has never understood why people willingly ingest all those chemicals, a BIG thank you.
You are very welcome, Lizzie. Hope you enjoy it. I certainly do!
Reply to Lynne
Thank you for this alternative to Dream Whip! It contains a corn product and I am allergic to any corn products. I was surprised that no one mentioned allergies!
Oh, Michelle, I’m so happy! That’s a very good point. I hadn’t thought that this recipe was a great alternative because of allergies either, so thank you!
Hope you like it!
Can this be made in batches and frozen for periods of time? I am not a Cool whip fan but it can be frozen. If this can be frozen it is a real winner.
Donna, that is a very good question and unfortunately, I don’t have an answer for you as I haven’t tried it. If you are curious enough to make it and freeze it, I’d love to know how it turns out.
Did you find out if this mixture is freezable? Love your Dream Bars.
Awesome recipe! I can’t use CW because it contains coconut oil which my husband and oldest child are super allergic to! Now I can make some of my favorite recipes for them that they otherwise couldn’t enjoy! 🙂
That’s fantastic, Kat, I’m so very happy to hear that. But probably not as happy as your husband and child will be when you start making those awesome desserts for them! Enjoy it and thanks for letting me know.
Does it have a cream cheese taste.
I’m going to be honest and say there is a slight taste of cream cheese, but it’s more of a rich whipped cream taste than cream cheese. Personally, I love cream cheese, but I don’t think it’s very strong.
Can I colour this Stabllized Whip Cream with Food Coloring to decorate & pipe birthday cakes or cupcakes please. Would appreciate it if you reply ASAP. I’m busy making a ‘Frozen Birthday Cake’ as we speak. Many thanks. ♡
Denise, I don’t see why you couldn’t use food coloring with it. I haven’t tried it, but I don’t think it would be a problem.
I’d love to see a picture of the cake once you’re done with it if you want to post a picture to our Facebook page. Good luck with it!
Will this stay firm in layers in a truffle dish?
Anne, I believe it would, yes!
Can this be made a night before and refrigerated?
Melissa, I believe that it can, but I can’t guarantee it. For best results, you’ll want to make and serve it the same day.
I made it on Saturday for Sunday’s lunch. That is how I had to roll here.
Just a question -you say it can be refrigerated for 5 days but here you say make it and serve the same day for best results. Can it be made the day before and then put on the morning of?
I have made a strawberries and Cool Whip frosted two layer cake for my daughter’s Birthday for years. Do you think the Stabilized Whipped Cream would hold up to doing a layer cake without dissolving to a liquid before the cake is eaten?
Debbie, I can’t say for sure as the bars I used the cream for didn’t last long, but from what I could tell, it held up well. For the best results, I would make the cake the day you’ll be serving it, just in case. Unfortunately, I also wouldn’t be able to tell you if it can be frozen. :-/
I always use it for a strawberry topped cake and works well
While I don’t mind the flavor of Cool Whip, I’m not crazy about what’s in it. I usually just whip up some heavy cream but this looks great! If I use this as a substitute for Cool Whip I’m guessing it’s just a 1:1 swap? Thanks!
Alex, I enjoy the flavor of Cool Whip as well, but feel the same way you do. You will want to substitute the Stabilized Whipped Cream 1:1 for the Cool Whip. Hope you like it!
I use real whipped cream on my cakes and cupcakes, instead of the sugary, fattening frostings. I mix powdered sugar free, fat free pudding mix into the heavy cream and whip it until peaks form. It is delicious! Sugar free, low fat and low carb, with a light fluffy taste. It holds its shape well. I’m sure it would work with jello too, I just haven’t tried it yet.
That’s a great idea, Kay! I really appreciate you sharing that with us as people are always looking for alternatives in recipes.
I make a boston cream pie cupcake that has a filling with sf pudding and cream. As long as I keep them refrigerated they stay good for days
Where can I find a pudding that is sugar free, low fat, low carb & with no artificial sweeteners? I think Stevia for a sweetener might be ok, but I don’t use the other artificial sweetners. Thank you.
Amy,
I have seen sugar free pudding in Walmart and grocery stores. Or you might want to do a search online. Maybe some specialty health food stores have some.
Can you use lite cream cheese and fat free whipping cream?
Carol, the light cream cheese might work, but I don’t think the fat free whipping cream would have the right consistency. I haven’t tried either of those products as I don’t use them. If you do make it that way with both I’d love to hear about the end result, so please let me know!
Do you think this would be ok to use in the fluffy jello salads? We love them, but like others don’t like all the whipped topping ingredients.
Cheri, I think it would be ok to use it in those jello salads that call for Cool Whip!
I have actually stabilized whipped cream using Mascarpone cheese and it is awesome!! I also use unflavored gelatin to stabilize whipped cream!
knox unflavoured gelatin works fine
I found your post about Stabilized Whipped Cream when a friend of mine asked about a Cool Whip substitute. I’m thrilled and can’t wait to try it!
Thanks so much Maribeth and thanks for writing the post about it!
Wow…this is a great recipes, especially with the Holidays arriving. Do you happen to know the
Calories, etc.?
Thanks, Pam
Thanks, Pam. It works really well with those recipes that call for Cool Whip. I unfortunately don’t know the nutritional info. for the recipe, but I’m sure you can Google a site where you can paste the url of the recipe and it will come up.
How long can you keep this refrigerated for? If I wanted to make it ahead of time for a dessert topping? Thanks
how long can it be refrigerated and can it be frozen. The hoidays are coming up and it would be great to know
Sandra, I’d say you can keep it refrigerated for up to 5 days though it’s usually gone in our house long before then. As for freezing, I’m not exactly sure because I haven’t done it, so don’t have a definite answer for you. Sorry.
Thank you for the recipe. I am an American but live in England. As far as I know, cool whip is not available in the UK. Now I can recreate some of the holiday recipes I have been missing.
Yay, Valerie!! That makes me so happy to hear that! I’ve heard that Dairy Whip is similar to our Cool Whip, but I’d much prefer to use this Stabilized Whipped Cream over either of those. Hope you like it!
Hi,
Can this stabelized, whipped cream be made using Nufatual or fat free cream cheese?
Stephanie, I haven’t used either in this recipe, so I can’t say for sure but I think that you would be able to without a problem. If you do, please let me know how it turns out as I’m very interested to know! Thanks!
Tasted fine I made mine with Fat free creamed cheese,
whipped cream half and haf and clotted cream whipp it
there is a product called anchor cream mix in London super markets
Same goes for us Aussies, have never seen CW here, or any other equivalent, but now here’s a chance to fix something that asks for CW…
Have you published a cook book yet? I would love to buy one.
Aw, Birdie, you are so sweet! I have not published a cookbook, but would love to. Please stick with me and we’ll see what happens! 🙂
Can you use this stabilized whipped cream on a Black Forrest Cake. I have to bake one for church Sunday. I haven’t bake a black forrest cake before. So I need to bake it tomorrow. I didn’t know you had to stabilized the whipping cream to just a few min. ago.
Ann, I’ve never made a Black Forest Cake either, but you could definitely use this Stabilized Whipped Cream on it. After reading some Black Forest Cake recipes, this would be fine because the whipped cream does need an ingredient such as the cream cheese or confectioners’ sugar to make it sturdy. Have fun making it!
pls share the black forest cake recipe
If you want a lower carb & calorie option, I have had fairly good results adding just a bit of dry knox gelatin to my whipped cream to stabilize it.
How long would this be able to sit out at room temperature? I know that cool whip isn’t able to sit out for too long
After making this recipe, I don’t know why I would ever go back to Cool Whip! It was amazing and so easy to make. I accidentally used granulated sugar rather than confectioner, but it still turned out great! Thanks for the recipe.
Thanks, Kim! I love it so much better than Cool Whip, too! Glad it tasted ok with the granulated sugar. That’s good to know!
I always used granulated sugar and it works perfectly, can even stay out of fridge up to an hour
THANK YOU THANK YOU THANK YOU!!! I am in group won’t-touch-cool whip-with-a-10-foot-pole. So this recipe is SO much appreciated. I was looking for a substitution to go in a strawberry cheesecake, of all things, and THIS will be perfect, as the cream cheese will blend right in. Pinning (and using!).
That’s so awesome to hear that you’ve found a recipe that you’re happy with. Thanks so much for letting me know, Zuzu Petals!
Thank you so much for the recipe. I hate the artificial ingredients, taste, and texture of Cool Whip. I’m making this recipe as soon as I complete this thank to you. Thank You!
Thanks for this. I’ve never actually bought or tasted Cool Whip and was looking for a sub for a ‘no bake’ recipe I want to try.
It’s a great and tasty substitute, Sylvie. I hope you like it!
One thing I do when making whipped cream is put the cream, sugar, and vanilla in the blender (or a food processor) and then turn it on high until it whips into a thickness that’s almost butter. You don’t even need the cream cheese, though I imagine that’s a good flavor to add.
That’s awesome, Jen! Thanks so much for the tip!
Help! I messed it up! I think I over whipped something (not sure if it was the whipping cream or the whole thing…it tates soooooo good…but has a curdled consistancy?? Mayby and hour and a half wasn’t long enough to soften the cream cheese? these are my thoughts…any suggestions? I want to try again! 🙂
Oh, Melissa, I’m SO sorry that happened! Depending on what the temperature of your room was when you left the cream cheese out, it should have sufficiently been soft enough. I’m thinking that it may have been whipped too long because when it’s overwhipped, it will start to turn to butter. I would whip it just until the peaks become firm and it’s not runny and unfortunately I can’t give you an amount of time because I don’t remember. I’ll have to add that the next time I make it!
You over whipped the cream and were on your way to making butter. Ooops.
Love homemade whipped cream!! Thanks for sharing!!!
Homemade reminds me of growing up and tastes so good! Thanks, Jocelyn!
Such a genius idea! I love Cool Whip but think this looks so much better!
Thanks so much, Lisa! We love it!
I would like to make this for Holidays!
This is genius! Using it for my next ice cream cake for sure
Thanks so much, Alyssa! Hope you like it!
This is so clever!
really tasty and perfect and much more healthy than “cool whip” Easy to make took less than 5 mins–after 1 hour of leaving cream cheese out–Thanks for great recipie
Thank you, Theresa. I’m so glad you enjoyed it!
I love fresh whipped cream and it really doesn’t hold for long. Love the idea of using cream cheese. I don’t use Cool Whip at all, but have used Dream Whip from a box. Helpful in a pinch. Can’t wait to try this one. Thank you so much!!!!
Helen from Toledo
Helen, thank you so much. I’ve never used Dream Whip, but I really do like this recipe a lot and really prefer it over the Cool Whip. I hope you like it as well!
Lynne
Can this recipe be used to make cup and corn ic cream . I ask because the recipe was used to cream a velvet cake and people said it tasted just like ice cream
Cleopatra, I’m confused by your question. Can you clarify it for me, please? I don’t know what cup and corn ice cream is. Heavy cream is used in many ice cream recipes. I found this recipe for Cream Cheese Ice Cream on Taste of Home, so you could use that:
https://www.tasteofhome.com/recipes/cream-cheese-ice-cream
Well I’m glad I stumbled upon you…This is exactly what aim was searching for. The results were amazing beyond my expectations. You’re a sweet darling. Easter dessert, Check!
Yay, Mick! I’m so very glad you found my site, too! I hope your Easter dessert turned out every bit of delicious as you had hoped it would.
I look forward to sharing more great recipes in the future with you as well! Enjoy your week!
Hi Lynne,
I was wondering how much cream cheese you have to use. Does it have to be the entire 8 oz? I’m looking for a Cool Whip replacement. We love Jell-O salads but you know what happens to whipping cream after about 24 hours. It’s just the 2 of us at home now and we can’t eat it that fast! I’m hoping you can tell me if using less cream cheese will work!
BTW I love your blog!
would i have to double or triple the recipe to frost a 3 layered 7 inch cake?? would looove to try this on a carrot cake :))
Julia,
based on what I found here when I Googled it: https://www.recipetips.com/kitchen-tips/t–1615/how-much-frosting.asp, I would double the recipe.
I was going to say make 1 1/2, but just to be on the safe side double it.
Hope that helps!
Also, would you be able to use coconut cream (coconut cream from coconut milk) instead of using heavy whipped cream.
Oh no, Beth, I’m so sorry! I enjoy using this recipe for different desserts as well and hope you will, too! And maybe with baby steps your love of Watergate Salad will return. Sending positive thoughts your way, my friend!
I stabilize my whipped cream with plain gelatin dissolved in a little water. It holds up for days and days, also freezes perfectly. Google it
Is this stiff enough to pipe for decorating?
This is a very helpful and informative tutorial!
Thank you so much for this! I moved to Sweden four months ago and Cool Whip just isn’t available here. And with the holidays coming up, I was hoping to find a vegetarian-friendly substitute that can be used to make our family’s Banana Split Pie. Now, even though I won’t be able to be with my family, I can enjoy some of the same dishes here and feel a little closer to home, thanks to your help!
Jenny, you are so welcome! Thanks so much for letting me know.
When our daughter was living in Germany, it comforted her as well to be able to make some recipes from home. I’m glad I’ll be able to help you with that as well. I wish you the very best on your overseas adventures and send you lots of love from America! <3
How much stabilized whipped cream does this make? I need 1 1/2 cups of Cool Whip for a recipe.
Stacey, this recipe makes about 3 cups.
I haven’t made this yet but it sounds delicious and I wanted to comment just to say thank you for sharing! I am so pleased to have found a cool whip substitute recipe that is gluten and gelatin free!
Clara, I’m so happy! I, too have wanted one without gelatin and I love the flavor of this one, too! I hope you enjoy it!
I just found this recipe and will be trying it soon-sounds delicious! I’ve used CW for decades, but never really liked all those chemical ingredients. Then 3 years ago I had chemo and got sick from Watergate Salad, which I’d always loved. Now I can’t stand the thought of CW or Watergate Salad-bummer! Looking forward to making this for other desserts and jello. Thank you so much!
I made it today to use in the ” Strawberry Cheesecake Dream Bars.” I only buy the fat free cream cheese. It did not turn out perfectly smooth, a little lumpy. Still it tasted fine. We will see after church tomorrow how well it help up over night.
It was wonderful!
I made this a couple of weeks ago and we loved it for your Strawberry Dream Bars.. One recipe I am making in a couple weeks needs 4 3/4 cups of whipped cream. Normally I would grab a tub or two of fat free whipped topping to make it. Since I made this I thought about making it again. I would need to make it at least double. Do you know if that would be enough for the almost 5 cups; I need. I think there is only about 2 cups in a 8 oz tub.
Just made this whipped topping for strawberry shortcake. The flavor is amazing!
Thanks! Just recently came across this recipe. I was looking for something to use on strawberry shortcake rather than Cool Whip. This is fantastic! I had some leftover and decided to freeze it in dollops. Worked great! It takes a while to thaw before using though. Will definitely be using this in all my recipes that call for Cool Whip.
Yay, Granny, I’m so glad you liked it, thank you!! I’m so happy to have found you a Cool Whip alternative.
Do you think this would be a good substitute for whipped cream on top of a Key lime pie? I’m making one from scratch (I even found Key limes at the market today!) for a small dinner party and would love to be able to have this on hand, pre-made, instead of having to whip the cream just before serving. Thanks!
I do, Kathy, and hope you enjoy it as much as we do!
Hi,
I am attempting to make a four layer chocolate delight refrigerated dessert. I have read that you can stabilize heavy whipping cream with cream of tartar- have you ever tried this as a substitute for the cream cheese? The stabilizing recipe calls for 1/4 tsp to every cup of heavy whipped cream. I have used the cream of tartar with egg whites when making meringue and it holds well. Any thoughts? Thank you in advance!
Laurie,
I have not used cream of tartar to stabilize whipped cream. If you have found a recipe that uses it successfully, then by all means give it a try! I have also used cream of tartar in egg whites to make meringue and loved it.
Please let me know how it goes.
I can’t wait to try this. . I don’t really buy cool whip but would love to make this on my own!
I have a recipe that calls for cool whip mixed with cream cheese and gelatin and granulated sugar. Any ideas as to how I could convert that? Directions for “lemon layer”
1 small (3 oz.) pkg lemon jello
¾ cup boiling water
Stir to dissolve gelatin. Cool.
Cream together:
1 8 oz. pkg cream cheese
¾ cup sugar
Mix this with the cooled lemon jello mixture. Fold in:
1 8 oz Cool Whip.
Any help would be appreciated. Thanks.
Lee, you can definitely use this stabilized whipped cream recipe for your “lemon layer”. My recipe makes the same amount of Cool Whip you would need, so it’s an easy substitute. Just make up my recipe as directed, and then fold it into the cooled lemon jello mixture as directed. Please let me know what you think!
So glad to have a “c**l whip” substitute
Made with real food!! It works perfectly!
Thanks so much, Penny! I’m glad you like it!
This past week we had a Jewish holiday where dairy is a main feature of the holiday meals and everyone always looks forward to my cheesecakes.
I have a no bake cheesecake recipe that I love and have been using for a few years now which is always a hit.
The same ingredients were being used at other stages of the recipe, but in that recipe I would just whip the heavy cream and fold it in to the other bowl of premixed ingredients at the end.
Well I decided to try using your recipe in place of the “just whipped” heavy cream while reducing from the other ingredients as needed. Needless to say it was fantastic and took an already tasty recipe to the next level.
Huge thanks for this recipe
I have of course bookmarked it and will be using it again soon. 😁
Growing up on a farm we always made our own whipped cream that was the same as this recipe but with no cream cheese. I can see where that would make the whipped cream more stable. Cool whip was not heard of and I’m not sure we ever had cream cheese. What we did have was our own cream which made butter as well as whipped cream. Cool whip is a handy product to have on hand because it can be kept in the freezer but nothing beats real whipped cream. I will try the cream cheese version in my next dessert.
Can you double the recipe?
Kay, of course you can! Just double all the ingredients.
All of the ads on this site were of feet. I lost my appetite.
JJ, the ads people typically see on any site reflect what they have been searching, shopping for or have an interest in. I was looking at bed linens one day and whatever sites I visited I saw ads for bed sheets and pillowcases. So, have you been searching for shoes, slippers or socks?
The cookies on websites gather your information and keep track of it, showing you what they think you want to see.
Would this work in the Pink Fluff/Jello Fruit Salad? Only reason I don’t make it is because of the Cool Whip lol. The cool whip version keeps for quite a few days without melting into a puddle pretty well, I was hoping this would also ☺️
Thx 💕
Has anybody tried to freeze for later use?
Wayne, I have not, and I’m not sure anyone else has. There may be a comment about it.
Wondering if I can use sugar free confectionery sugar etc and if I can replace all dairy with dairy
Free ingredients (allergies)
Paula, unfortunately, I have not tried making the recipe with ingredients other than what is called for, so can’t attest as to how it might turn out. I can only suggest giving it a try. I’d love to hear your feedback if you do try it!
wow, this whipped cream looks so delicious and yummy. i just love this. thanks for sharing this amazing article on stabilized whipped cream.
Isn’t this just… cream cheese frosting? I’m not sure I see the difference. And cream cheese frosting is certainly delicious, but it has its own flavor- distinct from whipped cream or Cool Whip (I think!).
I do appreciate your notes about how other recipes use gelatin to stabilize. It makes me wonder if agar-agar (made from seaweed and used as a thickener) might work for stabilizing. I’ll have to give it a try! I usually make whipped cream with granulated sugar, but I bet the cornstarch in powdered sugar will help as well. Thanks for getting me thinking 🙂
Oh, also, a note: I’ve used liquid sweeteners to make whipped cream and it works just fine! Changes the color and adds its own flavor (maple, honey) but if that’s what you want you can absolutely do it!
Yes, Elizabeth, people have told me that it’s “just cream cheese frosting” and I should call it such, but all the cream cheese frostings I’ve ever made have called for butter and not whipped cream, so that’s why I titled it as I did.
Not sure about agar-agar since I’ve never used it. It might work and if you do try it, I’d love to hear your feedback, so others could use that as an option as well.
Thanks so much for your comment, tips and insight, I appreciate that you took the time.
wow, this whipped cream looks so delicious and yummy. i just love this. thanks for sharing this amazing article .
This is so yummy and a perfect dip i was looking. Thanks for it, we really love the way you made and described it.
Awesome recipe! That looks so simple and so yummy!
I’ve made this probably 6 or 7 times in the last few years (at least every thanksgiving and a few other holidays where whip cream was necessary) and every time people rave about it. It tastes amazing. I love that I can make it at home and not have to dirty up dishes in an already busy holiday kitchen. Seriously an absolutely necessary recipe!
This works up very nicely. I made this to use for our Easter dessert! I doubled the recipe and also added some extra sugar and vanilla to the whipping cream step since my husband likes it a little sweeter. It “frosted” a nice layer on the top of a 9×13 pan.
Roberta, that’s so wonderful to hear, thank you so much! I’m glad it worked so well for you.
I’m totally nem to cooking and such, was looking for a stabilized whipping cream an found your site!! I LOVE this recipe an am room temping my cream cheese as I’m typing this comment up, which is as such, I’m looking to do a stabilized Mocha whipping cream, at which point would be best to incorporate my mocha blend to the stabilized cream foundation?? Any info an replies are greatly appreciated and needed, thank you all!!
Dave, thank you so much! I’m so happy you found me!
Is it a powder or a liquid because that would determine the best time to add.
If it’s a powder, I think it would be best to incorporate the mocha in with the first mixing of the cream cheese and sugar to blend them all together.
If a liquid, then do it when you mic the whipping cream and cream cheese together.
Would love to hear your feedback, so please let me know!
Thank you, thank you, thank you for an alternative to cool whip in recipes! It’s delicious and sooooo useful!
You are most welcome! So glad you like it and thanks so much for the feedback!❤️
I like the cream cheese in heavy cream for certain recipes but to stabilize it all you need to do is add powdered milk. It works perfectly without changing the taste or texture that much. I’ve had the same effect with meringue powder. Just a little FYI.
I do not touch the chemicals in cool whip, thanks for the stabilized whipped cream recipe.
You’re most welcome, Ava. Enjoy it!
I made this version of stabilized whipped cream and it just didn’t work out the way
I was hoping.. I think I didn’t beat the cream cheese enough as it was way too thick
to beat in with the whipping cream. Also the vanilla was overpowering.
Jann, since the cream cheese was too thick, I’m thinking it hadn’t been sitting at room temperature long enough. When it’s soft, you’ll able to beat it easily so that it’s smooth. And also when adding it to the cream instead of adding it on one clump, I suggest adding it in thirds so it will incorporate more easily.
I’m sorry it didn’t turn out for you as I know it can be frustrating, but I appreciate your feedback.
Just curious if you know how well this stands up to heat and humidity, let’s say it was kept out not refrigerated, referring to the setup being in a tropical coubtry
Naina, it will last for maybe an hour or two, but I wouldn’t recommend letting it sit out much longer as it will start to spoil and break down, becoming liquidy.
I doubled the recipe and used 1 tsp of vanilla and 3 tsp of kirche alcohol for a cherry-flavored whipped topping. This is amazing. Thank you!
Ooh, that sounds delicious! Thanks so much for the feedback and for the tip as well, Sunam!
Do you have to use heavy whipping cream? Can I use heavy cream?
Lisa, yes, heavy cream will work just as well.
I smiled when I realized there was a name and recipe for what I’ve been making forever. Stabilized whip cream-:))
I double the recipe, use what I need at the time, then freeze the rest. It’s amazingly delicious. I add vanilla or Baileys to it for more flavour.
I make this recipe pretty regularly. It’s perfect for holidays, especially if you want whip cream but don’t want more work the day of. It lasts a long time without separating or getting funky. And I like that there’s not so much sugar. It’s perfect for absolutely anything you’d use whip cream for!