You are in exactly the right place! I know you are here to find Cool Whip Substitutes, and I am here to help you. Because you can do so much better than popping the lid off a tub of Cool Whip. I have seven different Cool Whip Alternatives for you, so I’m sure you’ll be able to find something to your liking!
If you are interested in more information about using whipping cream, see my post on how to hand-whip cream.
This post is part of my Fundamentals series, so if you like this type of deep-dive information, you can find all my Fundamental Friday posts in one place. Thanks so much for visiting.
Why You May Want To Use an Alternative to Cool Whip
The easiest way to illustrate why it’s important to have a wide array of Cool Whip substitutes on hand is to answer some questions about Cool Whip.
Then you can decide for yourself if you still want to buy it or make your own alternatives.
Cool Whip is an alternative to whipped cream referred to as “whipped topping.” Some people like it because it is light, airy, and holds its shape well. It has a longer shelf-life than cream, but it doesn’t have the warm, buttery flavor of real whipped cream.
Cool Whip isn’t dairy-free or non-dairy, because it contains skim milk.
Original Cool Whip contains the following ingredients: water, corn syrup, high fructose corn syrup, hydrogenated vegetable oil (coconut and palm kernel oils), skim milk, and less than 2% of light cream, sodium caseinate (a milk ingredient), natural and artificial flavor, xanthan and guar gums, modified food starch, polysorbate 60, sorbitan monostearate, sodium polyphosphate, beta carotene
Again, referring to Cool Whip Original, 2 Tablespoons of Cool Whip contains 3 grams of carbohydrates.
So, while Cool Whip is indeed an alternative to whipped cream, it has a few marks against it.
- It isn’t non-dairy, which also means it won’t work for vegans.
- There are WAY too many weird ingredients in it, including high fructose corn syrup
- It’s basically an emulsion of fat and sugar held together with gums and thickeners
- So as far as I’m concerned, there are a lot of way more natural Cool Whip Substitutes out there.
Let’s look at 7 substitutes that aren’t hard to make and don’t contain any weird ingredients.
Cool Whip Alternatives
I hear you asking what else you can use to top your pies or your cakes. As usual, I’ve got your backs; I’m here to help.
Here are some searches I’ve been seeing:
- How do I make whipped cream from scratch?
- Is there an alternative to whipped cream because someone in my family doesn’t like it? (!!)
- “How do I make a Cool Whip Substitute?
If folks are actually searching for a Cool Whip substitute, I’m not going to let you down.
So here, for your edification, I present Seven Options for Cool Whip Substitutes. They’re very different from each other, but all have two things in common:
- All are made from normal, everyday ingredients.
- None of them contain any partially hydrogenated anything.
Whipped Cream
Softly whipped cream (or, to use the French term, creme chantilly) is a wonderful topping to spoon on top of some fresh berries or onto a slice of chocolate pound cake, for that matter.
Since it’s soft, it will sort of slowly sink into the berries.
Cream whipped to medium-to-firm peaks is your best Cool Whip substitute, because you can do that perky little dollop on top so that your pie looks like the pie in the Cool Whip commercials.
If you need your whipped cream to hold for hours-to-days without weeping or breaking down, you can make stabilized whipped cream. This may be the ultimate dairy (not non-dairy) alternative to Cool Whip.
The Best Way to Stabilize Whipped Cream as a Cool Whip Substitute
I’ve tried many ways of stabilizing cream and read about many more.
Hands down, my pick is to use Instant Clear Jel as a stabilizer.
Instant Clear Jel is a modified food starch. In layman's terms, it means the starch has already been mixed with water and brought to a boil so it thickens. Then it is dried and ground into a powder. And now, magically it thickens almost instantly in cold liquids. This makes it perfect for making instant pudding, and it's the #2 ingredient in instant pudding right behind sugar. And it also makes it the perfect ingredient for binding up liquid in cream so that it stays whipped and beautiful for days without weeping.
Here’s how you whip cream by hand:
- Take some cold heavy cream and put it in a metal bowl like this one.
- Start whisking. You don’t have to whisk it crazy-fast or anything, just fast enough that you get some air incorporated.
- Once the cream has thickened a bit, add in some sugar (superfine sugar is nice because it dissolves quickly), a pinch of salt and a wee splash of flavoring. Taste, and add a little more sugar if you need to.
- Whisk until the cream is at the perfect thickness for what you want to do with it.
If you want more in-depth information, you can read my post on how to whip cream by hand.
As you can see, whipped cream isn’t really a recipe. It’s more of a technique.
It’s more about keeping things cold and whisking well and less about how many teaspoons of sugar you are using.
Here’s a tip for getting really dense, creamy whipped cream. I don’t think that many people know about this secret, so come a little closer.
If you whip your cream in the food processor, it will be dense and smooth and creamy.
You have to be careful, because the food processor is pretty harsh, and you could end up with butter if you don’t pay close attention.
I’m serious, though, guys–cream whipped in a food processor or with an immersion blender has a dense texture that you just can’t get when whipping by hand or with a hand or
Whipped Creme Fraiche
This is some seriously good stuff, folks.
While true creme fraiche is pretty pricey, a very reasonable facsimile of creme fraiche can easily be made at home.
- Stir buttermilk and heavy cream together. For every 1 cup of cream, you’ll need 1 TBSP of buttermilk. We used to make a 12 quart recipe at the restaurants, so this formula scales up very easily.
- Okay, so you just stir them together and let it sit out at room temperature, covered, until thickened.
- This can take anywhere from 12 to 36 hours, depending on how much you’re making and on the temperature in your kitchen, so be patient.
- Once your cream has thickened, refrigerate until cold.
The chilled creme fraiche will be pretty thick–almost like soft-serve ice cream.
Don’t worry, though. You can whip it just like cream.
When you start whisking, it will thin out and then start to thicken again. Use the same technique that you used for making whipped cream, above.
The tang of the creme fraiche is a nice complement to very sweet dishes and is a little more of an adult flavor.
Italian Meringue
This kind of topping won’t be as rich as whipped cream or whipped creme fraiche, but Italian Meringue is fat-free!
Here’s how to make it:
- take a cup of sugar and put it in a pot with a little water, just enough to get it wet.
- Heat and stir to dissolve the sugar, and then bring to a boil.
- Put the lid on and let it boil for a couple of minutes to wash any sugar crystals off the sides of the pan.
- Bring the sugar syrup up to 245 degrees, F. (PLEASE buy an instant-read thermometer!)
- While the sugar is coming to temperature, in the bowl of your stand mixer, whip 5 egg whites together with a pinch of salt and either a teaspoon of lemon juice or 1/4 teaspoon of cream of tartar.
- Whip the whites to medium peaks.
- With the mixer on low, slowly and carefully pour the sugar syrup in a thin stream down the inside of the bowl.
- Once you’ve added all the syrup, increase the speed to medium-high and whip until the whites are stiff and glossy and cool.
- Flavor it with some vanilla or mint or lemon or any kind of extract.
At the restaurant, we used to pipe little dollops of Italian meringue on parchment and store them in the walk-in freezer. (They don’t get hard in the freezer, they just keep nicely).
Then, when it was time to plate, we’d bring out a frozen dollop and hit it with a torch to brown it. You don’t have to brown this meringue, though. It’s cooked!
Whipped Sour Cream
This Cool Whip Alternative is an easy topping with a slight tang. Here’s what to do:
- Whip cold, heavy cream to medium peaks, and then add an equal amount of sour cream.
- Continue whipping until nice and thick.
- Sweeten, salt and flavor as desired.
Don’t think that you can mix the sour cream and the cream together and then whip them. It doesn’t work. Trust me; I know.
Make sure you bring your cream to medium peaks before adding the sour cream.
Silken Tofu Whipped Topping
This silken tofu Cool Whip substitute is a good one is for lactose intolerant or vegan folks.
- In a food processor or blender, mix together a package of firm tofu (10.5 oz.), 2 TBSP sugar/brown sugar/agave nectar/what have you, a pinch of salt, and a wee splash of vanilla and lemon juice.
- Blend or process until smooth. If it’s too thick, thin with a little soy milk and blend again. If you want it sweeter, add another TBSP or two of sweetener
Whipped Coconut Cream
Another option for our vegan or lactose-intolerant or vegan friends, try whipping coconut cream.
- Buy full-fat coconut milk and let it sit in the fridge upside down over night.
- Carefully skim off the very thick cream, leaving the watery part behind (you can use it in your recipes–it’s great as a liquid in cakes or in Thai curries).
- Chill and sweeten to taste.
- Whip it for a few minutes using your
stand mixer or a hand mixer and use immediately for topping…whatever.
Key lime pie seems a good bet. A hint of lime juice is great in this, by the way.
Sour Cream Topping
This Cool Whip substitute might be my favorite. It’s not whipped and poofy. It’s cold, dense, and creamy.
This is the sour cream topping that my mom bakes on top of the chocolate cheese birthday pie, and I love it.
All you do is add
- 1/3 cup of sugar and 1 1/2 tsp vanilla per cup of sour cream.
- Stir in a pinch of salt, and that’s pretty much it.
Let it sit for a few minutes so the sugar dissolves, stir it, and then you pour this on top of a just-out-of-the-oven cheese cake or a hot chocolate pie, put it in the oven for 5 minutes at 300 degrees, F, let cool, and you’ve got a fantastic tangy-sweet semi-set topping that, well, it’s just the best.
And that’s why I saved it for last.
This is also my preferred fruit dip, so rather than reaching for Cool Whip when you’re serving fresh berries, top them (or dip them in) this wonderful sour cream topping!
Ways to Make Your Cool Whip Alternatives More Interesting
Some other ideas for you:
- try using brown sugar, agave syrup, honey or maple syrup in place of the sugar when whipping cream or creme fraiche or even your tofu
- Add citrus zest or cinnamon or espresso powder. Give some thought to what you’ll be putting your topping on and use complementary flavors.
- For a bit of texture, consider folding in some grated chocolate, cacao nibs, toasted and finely ground nuts (all depending on what you’re making, of course)
- There is nothing wrong with just using a little vanilla. Sometimes, less is more.
- Fold some thick fruit puree into whipped cream for a simple mousse or “fool.”
I really hope you find at least one Cool Whip substitute to love, you guys!
If you make one and love it, please share a photo with me before you devour them, either in the Pastry Chef Online Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe.
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
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Drew Kime says
Substitute for Cool Whip? Seriously? Man, that makes my brain hurt just thinking about it. Let’s come up with a substitute for margarine while we’re at it. Ooh, and what can we use in place of Sweet ‘N Low? Geez, some people.
Nikita Valencia says
Drew, I have a recipe that calls for Cool whip to be mixed with cream cheese that makes it light and fluffy, and doesn’t break down. I don’t want to use cool Whip, but I’m afraid the whipped cream won’t be as stabilized, and at the same time as fluffy as the cool whip makes it to be. Even with stabilized whipped cream will mixing it with cream cheese affect it negatively?
Jennifer Field says
Nikita, I think you will be fine using whipped cream. Soften the cream cheese and mix in some of the cream before whipping it. Then fold the rest of the whipped cream in with the cream cheese mixture. If you’re concerned, sweeten with 10x (powdered) sugar. It contains some corn starch that will help with any weeping that might occur. And honestly, it will taste so much better with no weird chemicals. Enjoy!
Marietta says
Jennifer, we are living in the land of bad desserts, southern Africa ! There are few places here where desserts taste like the U.S. varieties. Sorry locals but it’s true ! So, we want to make cheesecake at home. The recipe calls for,you know it, frozen Cool Whip. Will your recipes stand up to freezing to make them firm before baking,I assume. Or will I end up with mush ? And what’s a sub for chocolate Graham crackers for the crust ? Am I in for trouble ? Thanks.
Jennifer Field says
I didn’t realize South Africa was the land of bad desserts. Very sad. 🙁 So, you’re making a no-bake cheesecake or something similar? Yes, all folded in, using whipped cream will be just fine frozen. And if you can get some regular graham crackers, add tablespoon or so of cocoa powder to the crumbs and you’ll end up with something chocolatey. You can also just substitute chocolate wafer cookies or even something like Oreos if you can get those. Hope that helps!
Michelle says
I live in Germany and can’t get cool whip. Broaden your thinking!
Jomomcooks says
You are very lucky you don’t have Cool Whip. It’s disgusting! only a complete nincompoop couldn’t make real whipped cream. It’s not rocket science or even brain surgery!
Jennifer Field says
I try hard to teach and provide alternatives without judging. What may seem obvious to you or me may not be to someone who doesn’t have as much experience in the kitchen. It costs nothing to be kind.
Rachel-Lee says
We cant get cool whip here so substitutes are all we can use
Jennifer Field says
I hope you find at least some of these subs to your liking. 🙂
Annie says
All right, stay calm! It’s just a suggestion, Geez, some people
Chris says
I cannot imagine why anyone would need a Cool Whip substitute; it’s called whipped cream, people. But those are certainly some creative and informative techniques. I have had an obsession with all kinds of meringue-like things every since I discovered Canele’s monster meringues in Singapore. And thanks for the secret, I’ll definitely try whipping in my sad, 1-cup food processor.
As a side note, the French pastry chef I met in Singapore would only use this boxed whipping cream called Creme Excellence. Sounds fancy, no? She imported it from France and paid out the nose for it, but refused to use anything else. Clearly there’s a difference between French and American whipped topping sensibilities.
Daily Spud says
We don’t have cool whip but we do have equivalents – cream in a spray can and the like. I steer clear (but you knew that already). Meanwhile, I am liking the sound of that sour cream topping…
katie says
Thanks for visiting my site! I love your site. I really want to get into pastry am considering going to culinary school but not sure i can afford it. Any advice on how to get into cake decorating and pastry making? besides reading your blog of course! 🙂
onlinepastrychef says
@Drew and Chris: I know, right?! The first version of the post said “hel-LO! It’s called whipped cream” But then I decided it sounded mean and changed it 🙂 And Chris, if it makes you feel any better, you can tell yourself that whipped cream is very rich and you don’t need more than a little at a time! Boxed French whipping cream? I could get behind that!
@DS: Do try that sour cream topping. It is really scarily good, especially considering how easy it is to make
@katie I thought I saw you on twitter saying you were thinking about culinary school. Here are two pages from my site to look at. They should give you a little idea of what culinary school was like for me and what a pastry chef’s day is really like: http://www.pastrychefonline.com/Culinary_School.html
http://www.pastrychefonline.com/A_Pastry_Chef_Day.html
I will be happy to answer any other specific questions you might have. Just email me at onlinepastrychef [at] yahoo [dot] com
cooking with food allergies says
I just found this post….and yes there is a real need for a substitute for the light fluffy goodness called whipped topping. The named variety contains corn syrup and high fructose corn syrup, unfortunately I need to cook for someone with allergies to the ingredients contained within the frozen container of fluffiness. I did find a recipe for a good substitute, but not on this site. One brick cream cheese, 1/3 c powdered sugar, 1 1/2 tsp vanilla and 1 cup whipping cream. Whipping cream (when whipped ‘deflates’), I needed something that would hold up in a Waldorf type recipe.
Jennifer Field says
That’s an interesting sub! I can see how the cream cheese would lend added body. Thanks for sharing that one!
ellaella says
Oh, a fellow hater of that chemical cocktail we call Cool Whip! I won’t even start…
Wonderful suggestions. Shirley Corriher has a stabiized whipped cream in Cookwise that’s great in hot weather. No need to buy a tub of that white stuff, ever.
Michaela says
Just discovered your blog and so much useful info, THANKS! I’m going to need some time to digest all this. I wish people could be so clear and helpful all the time.
And i’m not just saying this cos i’m going to ask you a question in the next breath ;))
I dont usually dress my cakes, but on the occasions that i need to (birthdays), what would be a good frosting to use that would give me a smooth and firm enough surface to pipe words on, APART from buttercream which i dont like. I like the lightness of whipped cream, but it’s not firm nor smooth enough. (btw, if you can share how to make a stabilised whipped cream, i would appreciate it! I usually just toss in some icing sugar, read somewhere that it helps to prevent weeping).I don’t dress my cakes, partly because i cant think of what to use aside from buttercream.
Lee says
I do not eat plastic food … I make whipped cream when I want whipped cream. When I use it as icing or cake filling, I stabilize it whipping in a bit of plain gelatin. I soften 1 tsp. of plain gelatin in a bit of warm water, then gently blend it into the cream with the sugar. The cream stays firm and light as long as the cake or cream puffs last in our home. BTW, I love the idea of the whipped tofu – must try that one soon for my vegan friends.
Shayna says
Thanks for that great idea about how to stabilize whipping cream in recipes! I was about to make a pie but didn’t want to use cool whip in the recipe. Thanks again!! 🙂 I’m off to try the gelatin idea!
onlinepastrychef says
You are quite welcome. Please let me know how it goes! 🙂
carol says
Just what I was looking for and found a great deal of useful information also. Thanks! Never been fond of plastic or margarine for that matter. BTW, remember a product called Jello 1-2-3? Didn’t that include a type of Cool Whip? Like creating something similar with whipping cream myself, actually has flavor.
Carol says
Thanks, Jenni, for your Compendium of Creamy Homemade Dessert Toppings! Lots of new fun toppings to try.
I found your blog on a Google search for whether I could substitute whipped cream (I’m ashamed to say I was thinking of RediWhip) for the Cool Whip in the Turtle Pumpkin Pie recipe by Jello and Cool Whip (http://www.kraftfoods.com/kf/recipes/turtle-pumpkin-pie-106961.aspx).
Since some of the whip is blended with the pumpkin and pudding mix, what do you recommend for that? And what do you recommend (the same or a different type?) for the topping?
Thanks so much… now I’m going to poke around the rest of your blog!
Carol
Sandy says
I love this website. Thank You.
Sandy
onlinepastrychef says
Thank you, Sandy! I appreciate your reading very much. 🙂
Maureen says
I really appreciate your comments. I assumed that whipped cream could be substituted for the chemical stuff, but I didn’t think about all of those other natural alternatives. I think that the secret to the high calories is to eat normal portions. If people piled on whipped cream like they pile on cool whip, yes, you’re adding a lot of calories, but you get a lot of flavor from sweetened whipped cream and because of the fat, you feel satiated. You don’t have to load it on.
Thank you so much.
onlinepastrychef says
Absolutely! I am here to help–enjoy your Real Food! 🙂
Angelynn says
I found this on another website:
http://www.familyoven.com/offsite?r_id=138549&u=http://www.recipezaar.com/81374. Hope it helps.
onlinepastrychef says
Interesting, and great for Cool Whip addicts, I guess–I’m just trying to keep oil out of my toppings. And, for those who are vegetarians, it’s not vegetarian because of the gelatin. Cool though–at least it doesn’t contain HFCS or transfats!
anglia says
thanks for sharing this information really useful.
alex says
for Drew Kime and Chris: there is some vegan people out there, or maybe lactose intolerant and if people want a whipped cream substitute what is it to you? everyone chooses what they want to put on their mouths, so if it sounds so ridiculous to you.. what are you doing reading this entry?
onlinepastrychef says
I think the issue is that Cool Whip isn’t really food at all, regardless of whether one is vegan or lactose intolerant, Cool Whip is just not real. It’s puffed up oils and sugars and that’s about it. For the lactose intolerant and vegan folks out there, and I know there are many, there are some reasonable alternatives that *are* based on real food ingredients.
You are correct, everyone has a choice about what they put in their mouths and bodies. Thanks for stopping by.
Drew @ How To Cook Like Your Grandmother says
They didn’t ask for a vegan or lactose-free “whipped cream substitute”. They asked for a Cool Whip substitute. The point was that Cool Whip already is a substitute. If you don’t want Cool Whip because it’s nasty un-food, then whipped cream is what you want.
If you really do want a whipped cream substitute, then you’ve gotta say what you’re trying to avoid.
Carol says
I don’t want chemical alternatives going into my families bodies, no way. If we don’t stand up for the health of our own bodies with healthy alternatives then who will?
Drea says
I believe that Cool Whip is not available in every place where there are people who want to prepare a dessert, so there is a need to ask for a substitute. People like them are asking to be answered truthfully and not sarcastically and it is not their fault that recipes put Cool Whip as an ingredient, which for them is a foreign concept.
onlinepastrychef says
Point taken, Drea, and it would have been really obnoxious if I had just made fun of Cool Whip w/o giving some options. I’ve given several options as Cool Whip alternatives, however, and therefore, I can sleep well at night. 🙂
Grace says
Hi,
I’m vegan, so your silken tofu substitute looks great – thanks! You talk about stabilizing whipped cream by adding gelatin (or gelatin substitute, I suppose, for vegetarians/vegans) – would this work with the tofu concoction, and if so, how much gelatin (substitute) would you add?
Thanks!
onlinepastrychef says
I think that agar would be your best bet for this. Unfortunately, I have never worked with it. I think you can find it in Asian grocery stores, and there are probably usage instructions on the back. Wish I could be more helpful, but it’s just not an ingredients I’m familiar with.
Barbara says
Gelatin is not vegan. It is not even vegetarian.
Jennifer Field says
Thanks for clarifying that for Grace. That’s why I suggested agar agar, but I don’t think I made it clear that I wouldn’t recommend gelatin to a vegan.
Cream Chargers says
Brilliant article, do you use cream chargers and a whipper to whip your cream?
onlinepastrychef says
I do not–I find that building a foam slowly, either by hand or starting on medium w/a whisk attachment/stand mixer set-up produces a much more durable, long-lasting, stable foam than a rapid whip. Although, for convenience’s sake, they are pretty sweet! 🙂
Reddmaeve says
So glad to have found this!
I’m one of those Americans who are living in a Cool Whip free zone. I’ve located a Strawberry Cheese Pie recipe (like a cheesecake, but not baked and a bit softer… long story, but I’m just trying to recreate a dessert that I used to get in a little cafe/restaurant about… oh…. 20 years ago! ) Anyhow! The recipe that I’m going to try requires Cool Whip….
Now, you mentioned adding a tsp of gelatin to the cream as you blend it with the sugar…. how much cream are you talking about?
Thanks so much! I look forward to wandering through the rest of your site!
onlinepastrychef says
I’m glad you found me:) Start with 1 tsp powdered gelatin per cup of dairy and adjust from there. Just bloom the gelatin for about 5 minutes in a small portion of the cream, then heat the cream up just until the gelatin is all dissolved (no longer gritty). Cool it down to room-ish temperature and then whisk it in to the rest of the cream. Mmmmm…strawberry cheese pie! 🙂 Hope that helps–take care!
Drew @ How To Cook Like Your Grandmother says
That sounds like my wife’s Aunt Emily’s creamy cheesecake. Looking forward to this year’s strawberry season so I can do it again.
Vanessa Ash says
I can’t find anything about ratios. If a recipe calls for an 8 oz container of Cool Whip, how much whipping cream should I use? The Cool Whip container is measured by Net Wt. not volume so I’m not sure what to do. Help please.
onlinepastrychef says
That’s a great question, Vanessa. You can generally expect whipping cream to expand to twice its volume when it is fully whipped, so the short answer would be to whip 4 oz (by weight) of cream (or 1/2 cup by volume). But, if you’re going to be folding the cream into another mixture, you’ll want to stop whipping at about medium peaks since the act of folding continues to work the cream. I don’t want you to end up with over-whipped cream (or butter–worst case!) Also, you’ll want to stabilize the cream while whipping–you’ll need 1/2 teaspoon of powdered gelatin–this is because whipped cream will begin to weep after awhile and can mess up the texture of whatever you’re making, especially if the original recipe calls for non-weeping Cool Whip.
Sprinkle the gelatin over 2T. of your cream, stir and let sit until for about 5 minutes. It’ll be one big chunk of solid-looking cream. Melt it over medium heat, stirring until there it’s no longer grainy. Don’t let it boil–be careful, since it’s such a small amount of liquid. Cool to room temperature and whip it into the rest of the cream once it has reached soft peaks.
Vanessa says
Thanks for your help! That’s good advice and it sounds easy! I’ll be trying it out in a couple of hours for one of my dinner recipes.
onlinepastrychef says
You’re welcome. 🙂 I hope it works out well. Worst case scenario: whatever you’re making tastes great but doesn’t set up. Milkshake, anyone? =D
Elizabeth says
Hi, Thanks for the info in this article. I found myself making banana pudding at 10:30 at night, and no cool whip. Popped online and found this site quickly. Whipped heavy cream worked great for me, folded into a pudding/cream cheese/condensed milk recipe I have. Gave the concoction just enough oomph to stay fluffy, and that’s all I needed. Thanks!
onlinepastrychef says
Yay! Glad you found me and that I could help you out. I think that making banana pudding at 10:30 at night is a worthy endeavor, indeed! =D
Alicia says
I’m so glad I found your article. My husband is allergic to coconut. For Easter my mother brought over ambrosia salad minus the shaved coconut so he could try it, well he liked it so much he had 3 servings and was sick as a dog for the next day. I later found out that coconut oil is an ingredient in Cool Whip and although he got sick he still wanted me to try something else in place of the Cool Whip, well Rediwhip wasn’t the same. So from now on I’ll be making my own whipped topping.
onlinepastrychef says
That’s so great! When I wrote it, I honestly didn’t even consider food allergies, so thanks for bringing it to my attention. I’m glad you’ll all be able to enjoy Ambrosia and other good stuff without having to worry about coconut oil! 🙂
Just me says
I hate cool whip! However there is a recipe that I love for the summer that calls for cool whip (uugh) mixed with cream cheese, I want to try it with whip cream, should I mix it very stiff to keep it from fluffy or just medium? Thank you.
onlinepastrychef says
I’m afraid that whipped cream would deflate when trying to mix w/stiff cream cheese. But don’t despair–you don’t have to use Cool Whip! I’d suggest using some room temp mascarpone cheese, which is similar to cream cheese but softer. It will even whip up a bit in a mixer. I’d whip cream w/some sugar to medium peaks, blend the mascarpone ’til smooth and then fold the two together. Hope that helps:)
Karen says
Hi – thanks for these great ideas! I am impressed since I didn’t want to have to use coolwhip for the frosting (and part of a filling) for a cake I”m making for a birthday. A few questions:
– can I use gelatin from a jello packet? I’ve already bought 2 packets and I only need one – I’m planning on using the heavy cream suggestion and noticed you say to mix gelatin to help it keep it’s shape.
– I’m intrigued by your sour cream suggestion – any way you can use plain yogurt as a substitute – more healthy than sour cream? I am just curious.
– also, when you mentioned the silken tofu recipe (which I thought was the soft tofu) you actually go on to say use the firm tofu (which confuses me) – could you clear up which it is – silken tofu or firm tofu?
I really like your post and excited there are many substitutes for the Cool Whip! Thanks!
onlinepastrychef says
Hi there, Karen. Do you mean use flavored gelatin? I guess you could, but for me, the whole idea of using something other than Cool Whip is to get rid of all the fake ingredients–and the flavorings and colorings in Jello are suspect, at best. Having said that, it might be fun to have a colored whipped cream. I’m not sure what percentage of each teaspoon of Jello powder is actually gelatin–I would bet that there is lots of sugar in it. So, for regular gelatin, I usually recommend using between 1/2 and 1 teaspoon of gelatin per cup of unwhipped cream. With Jello packs, try 1-2 teaspoons of the powder and see what happens. Let the gelatin sit in a small amount of cold water or cream for about 5 minutes, then heat and stir until no longer grainy–don’t let it boil. Just hot. Whisk it in once you’ve beaten the rest of the cream to medium peaks.
I’m not sure if you could use yogurt or not, actually. I’ve never tried. It would be worth a shot–both are tangy, so I bet yogurt would taste just as good. I’m not sure if it would set up the way the sour cream does, but it might be worth a test run. 🙂
If I misspoke about the tofu, I’m sorry. I’ll go change that so it doesn’t mess anyone up. Use the silken tofu. 🙂
Karen says
Hi Again! Thanks for the suggestions – since the recipe I am making the cake is for an orange cake, that is why I asked about the flavored gelatin. I would agree that it probably isn’t the most healthy recipe, yet I can only “healthify” it so much without tossing it totally out and starting from scratch. : )
I have tried plain yogurt in another recipe where the frosting called for sour cream (and I tried yogurt – actually worked out pretty well. I’ve been finding that yogurt is a pretty good substitute in some of those ways and I think the benefits of yogurt outweigh sour cream.
Thanks for clarifying about the silken tofu. I’ve been using silken tofu in some smoothy recipes and it is wonderful (recipes that won’t work with my standby of yogurt).
I’m in the midst of baking my orange torte (as I write!) and I will let you know how it worked out with substituting heavy whipping cream for the cool whip with stabilizing orange-flavored gelatin!
Karen says
Well, the cake turned out alright! I think I should have whipped my peaks for the whipped cream a little bit stiffer. I guess I forgot too that there wasn’t any sugar in there so it wasn’t as sweet for frosting (though the whole cake itself was very rich and so it was a nice offset). Thanks again for the suggestions!
onlinepastrychef says
Glad it turned out! Next time, you could try adding a bit more gelatin as well as whipping to medium-stiff peaks. Sometimes it’s nice to have a less-sweet topping, and I’m glad everyone enjoyed it! 🙂
Hannah says
Hi, just found your Cool Whip substitutes – thanks for that!! I’ve come across Cool Whip in a recipe I really want to try but we can’t buy it in my country (which by the sound of it isn’t a bad thing!!) and I didn’t know what to use instead! 🙂
It seems to be just like a sweetened whipped cream; do people not whip their own cream in America?? I definitely want to try it in a food processor though to get that dense, creamy texture, it sounds great!!! 🙂
Thanks heaps!! 🙂
onlinepastrychef says
Hi, Hannah–glad you found this post to be helpful! Many Americans do whip their own cream, but Cool Whip advertises a Lot and has helped to shape the belief that Cool Whip is Better than whipped cream. I’m trying to spread the word that it is NOT! 😉
Rosemary says
Wow, you sure have a good following. Thanks for your. substitute for Cool Whip-I never did like it anyway. I always felt I’ll take the natural stuff, for example sugar, eggs, etc until after I retired from teaching and discovered cholesterol is a problem, so now I spend a lot of time searching for substitutes for things I have used all my life. I taught Home Ec in my district until they eliminated it-how stupid-but I ended up teaching elementary school until I retired. Now the lack of Home Ec classes has come back to haunt school districts in the obesity rate of their students whose parents lack the Nutrition Fundamentals.
onlinepastrychef says
I so agree with you–kids really do need to learn how to cook and eat healthy. It is a crime how many programs have been cut from the public school systems. I’m glad you found me.
Eileen Patterson11 says
If you’re looking for a true replacement, try TruWhip – easy as buying it in the store and all natural, especially if you use Cool Whip because it’s lower fat than whipped cream!
Drew Kime says
“All natural” means almost less than nothing. And the fat is about the last thing you should be worrying about in whipped cream. The sugar is the only problem.
Param01 says
Oh my…..super site and thanks for all the yukie Cool Whip options. Only question I have is when a recipe calls for that YUKIE stuff mixed into the recipes ingredients can you use one of your options above. Thanks for your reply.
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onlinepastrychef says
I just saw your comment! Sorry to keep you waiting:/ Yes, you can use it the same way, although if using whipped cream, you might need to stablilize it a bit with some gelatin, depending on what you’re doing with it.
Pagerebekah says
Thank you so much for the Italian meringue idea… I have 2 children with dairy allergies… I think I will be able to fold this into recipes the same way you could whip cream or thawed cool whip… Opens up so many more possibilities as neither were going to work here! Plus I am addicted to meringue anything… Another style of meringue is always welcome- very welcome!
onlinepastrychef says
Oh good! Enjoy:)
Grace says
Thanks soooo much I really needed this subsitute!
Vickie says
Wow, how good to find your site. I do not live in the States and can not find all the ingredients I need to bake those great recipes from the States. I am glad to know there is a substitute.
Can you freeze your whipped topping?
onlinepastrychef says
It really depends on which one you choose to make. But I think they are all better made fresh and used within no more than a couple of days.
Doreen Berrington says
Now that we have Greek yogourt – can we use a thick, sweet version to replace Cool Whip?
onlinepastrychef says
Good question! I think, flavorwise it’s a great idea. Since most versions that I’ve seen contain pectin or other thickeners, it shouldn’t thin out when mixed. Just know that it will have a denser texture than a traditionally whipped topping (whipped cream included:)
onlinepastrychef says
I think that if it’s really thick and lovely that it is a perfect use. Unsweetened actually works quite well as a foil to really sweet dishes. I had some homemade Greek yogurt as a topping for bread pudding and it was excellent!
Angela says
Thank you! I come across so many otherwise good recipes that use cool whip.
Jeanne Simmons says
Hate Cool Whip…it leaves a weird coating on the roof of my mouth! I use homemade Greek yogurt (ridiculously easy to make) and sweeten to taste, depending on what it is used.
Substitute for margarine?? Why? Flies don’t even like the “real” stuff. LOL
Jennifer Field says
Yup–you got that right, Jeanne!
Peggy says
I was addicted to sour cream and when I found plain greek yogurt I was so happy to taste my “sour cream” again and no fat only protein and good stuff. Of course, my two favorites are Fage and Chobani. So I am thinking I could use them in place of the sour cream in the topping. Thanks for posting. I am happy I found your web page.
Jennifer Field says
Yes, I think either would work since it’s most likely the proteins that firm up in the oven. Give it a shot and let me know, okay? I’m glad you found me too; thanks for stopping by and commenting!
Patty says
Hi! I´ve just found you looking for something to substitute Cool Whip and I´m very happy!!! Because now I can count on you for some questions I´ll have about some ingredients I can´t find here in México City, like the Cool Whip (we have the one on the can. By the way, I liked the recipe of the sour cream whipped with the whipping cream, I´m gonna try it. Best regards
Jennifer Field says
Hi there, Patty! I’m glad you found me, and I’m happy to be of help. If you’re on facebook, please come and like the fan page. I’m very active there on a daily basis and usually can answer your questions in a short amount of time. Take care!
Lana Frye says
Thank you for the coconut milk suggestion, I am allergic to cream and have now become intollerant to Cool whip (there is a dairy derivative in it that I suspect is the culpret). So yes Drew and Chris, there are people who would look for a substitute to Cool whip when you already know you cannot eat whipped cream!
Jennifer Field says
Yes, it’s probably the cassein in the Cool Whip. Glad the coconut milk is a viable option for you, Lana!
Cindy McCarty says
First off, you can read the Cool Whip label because there are some that are not doped up with milk fillers. This is all coming from someone that has a lactose intolerant familly. Now, I found this article because I want alternatives to anything dairy or Cool Whip either one and I found some to try here. And, for the record, there are a lot of us out here that are lactose intolerant.
Jennifer Field says
Cindy, I’m glad you found some options here. =)
Manon says
Hi There,
I am just reading your post and I am just flabbergasted. I`m from the Netherlands and I thought it was a knowledge all around the world, how to make whipped cream!!! Not to laugh of make fun at anybody but I am genuinly surprised by the use of coolwhip. I didn`t know what it was, so I started looking it up. And yes we do have something similair to coolwhip in Holland. It is called ” Klop Klop” (translated as: wisk, wisk) It is in powder form, but we don`t use it on itself, but to make whipped cream last longer (to stay firm for a longer period of time). Now I know that some Dutch people use it as a substitute for coolwhip. If I read your article right, then it is just a question of taste (and perhaps calories) wether you want to use coolwhip or whipped cream.
But we learn from our mothers / grandmothers at early age, how to whip the cream right. And how to get it fluffy or stronger, with alcohol in it (Christmas pancakes with whipped cream and “advocaat” I think you call it eggnog) is just a piece of heaven on christmasmorning. So Yes, PLEASE people, STOP using Coolwhip!! Whipped cream is so much better, and richer in taste. I come from the country. And we got the milk straight from the cow, so we allways had really really really fresh heavy cream to make whipped cream. Thanks for the explaining and I will DEFINATLY never use coolwhip. 🙂
Jennifer Field says
Hi, Manon! Best comment ever! Thank you so much for stopping by and reinforcing the message. =)
Michelle says
I want to make the following recipe…would your cool whip substitute work for this type of recipe? Thanks so much.
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/4259/Recipe.cfm
Jennifer Field says
Yes, Michelle. I think it will work just fine! Enjoy your dessert! The gelatin will help keep the pie from weeping and between the firm (at fridge temps) cream cheese and the Jell-o, you should be good to go. =)
Mary kay thompson says
I don’t need it for topping, need to incorporate it into the cream cheese , sugar and Baileys cheesecake. Will whipped cream have as much substance as cool whip, which I really really don’t like. Thanks
Jennifer Field says
I always sup whipped cream for Cool Whip in desserts that use it as an ingredient–like peanut butter pie. As far as I can tell, it stands up just fine, tastes better, and doesn’t have all the chemicals in it. If you’re folding it into a fairly stiff mixture, be sure not to whip your cream to stiff peaks. Stop at medium stiff. It will be easier to fold. Plus, even when you’re folding, you’re still working the cream. If you take it all the way to stiff peaks before folding it into other ingredients, it could break into butter and whey, or if not that dramatic, it can get grainy as the milk fats start to stick together. So, if you’re using it as an ingredient, whip it slowly (medium on the mixer rather than high) which will build up a more stable foam, and stop before you hit stiff peaks. Hope this helps, Mary Kay!
Linda Aley says
I Googled asking for a substitute for Cool Whip, and was directed to this site.
I’m glad that I kept reading the questions and comments.
Initially, I was annoyed with Drew’s statement ! I realized he had a misunderstanding, of the reason, why many of us serious cooks and bakers were asking the question.
So many cookbooks show Cool Whip as an ingredient. And, they never suggest how to use heavy whipping cream. Of course, the stabilizing process would turn some people off.
I would be embarrassed to be seen buying CW. If, by chance I eat it in something, I will know, because I will burp a taste similar to soap. Some others have had worse reactions.
Apparently, Drew is not as sensitive. : )
Rose says
What about gram crackers and Hello I can’t get them here?
Jennifer Field says
Hi, Rose. You can easily make Graham crackers. Graham flour is basically whole wheat flour, and all other ingredients should be readily available to you in the UK. Here’s the recipe I use. https://pastrychefonline.com/the-best-graham-cracker-pie-crust/ Enjoy!
Susan B Farmer says
Thankk you for this. I’m lactose intolerant. Cool Whip didn’t used to bother me … back in the day when it was dairy-free.
But … that’s actually **NOT** why I’m commenting. I have a Samsung phone running the most current version (as if 2 days ago) of Android. I am using the site, in my browser (Samsung Internet, Firefox, **AND** Chrome) as Desktop. The site is completely, **completely** unusable as the mobile version.
I can send you screen caps if you want, but ….. please have Your People fix this problem!
Jennifer Field says
Please tell me why is not working for you. I access my site on my Samsung phone all the time and do not have any issues woth reading my posts. Is there something popping up and/or getting in the way? You’re welcome to email me at [email protected]. Thanks!