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.

A long collage image of a tub of Cool Whip, whipped cream with chocolate syrup, and text reading "7 homemade Cool Whip substitutes (including vegan and dairy-free)."

Table of Contents

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.

What is Cool Whip?

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.

Is Cool Whip Non-Dairy?

Cool Whip isn’t dairy-free or non-dairy, because it contains skim milk.

What are the Cool Whip Ingredients?

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

How many carbs are in Cool Whip?

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.

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  • 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:

  1. All are made from normal, everyday ingredients.
  2. 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.

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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 stand mixer.

Whipped Creme Fraiche

This is some seriously good stuff, folks.

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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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103 Comments

  1. 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?

    Reply

    1. 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.

      Reply

    2. 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.

      Reply

      1. 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?

    1. 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!

      Reply

  4. 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.

    Reply

  6. 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

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

    1. 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!

      Reply

  9. 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.

    Reply

  10. 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.

    Reply

  11. @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

    Reply

    1. 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.

      Reply

  12. 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! 🙂

    Reply

  13. 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…

    Reply

  14. 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.

    Reply

  15. 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.

    Reply

    1. 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?

      Reply

      1. 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!

      2. 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.

      3. 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!

      1. 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!

      2. 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.

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