I will be honest with you today. I love Cool Whip. The taste. The texture.
Fluffy. Creamy. Sweet. Mmmm.
Despite the perfect consistency and flavor of this classic dessert ingredient, I have been feeling suspicious about the term “whipped topping” for some time. Whipped topping? Not…whipped cream?Being suspicious of such a vague label, but not ready to hear the truth, I pretended to forget to read the label every time. Because, denial. Then, I read the label. Did I stop buying it for pies and delicious strawberry pretzel salad? No. I did not. I kept putting it in my desserts, because old habits die hard.
But then the Cool Whip slowly began to taste more and more like guilt and artificially derived ingredients, so I figured out how to make the real stuff, and it is just about the easiest thing in the world. Dare I say- it’s even way better than the imitation “whipped topping”. It is not too sweet, but still just as creamy and thick. Plus, real, identifiable ingredients are better than high fructose corn syrup and hydrogenated oils any day. I am sure I’m really late to the make-your-own-homemade-whipped-cream party, but better late than never, right?
Also, there must be a million other identical whipped cream recipes out there online, but my recipe credit goes to the decades old, food stained, hand-written note I discovered in our big stack of recipes. I don’t know why I didn’t try it sooner!
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- 2 Tbs sugar (granulated or powdered)
- Combine chilled whipping cream, vanilla, and sugar in the bowl of a standing mixer, or use a hand-held electric mixer.
- Using the whisk attachment, mix on low speed for 30 second to combine. Increase speed, and whip until you get the consistency you want- soft or stiff peaks. It only takes a few minutes to get think, so watch carefully and don't over-beat!
It’s also toddler and princess approved!
The temptation was too strong ;)
Happy 4th of July Weekend!