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Homemade Cool Whip Recipe

Quick and easy, this homemade Cool Whip doesn't break down when mixed (gently) with other ingredients or  at room temperature for an extended period of time. You can hold it in the refrigerator, tightly covered, for up to 3 days. Keep in mind that whipped toppings are sweeter than whipped cream so you may want to add a bit more sugar to get a sweeter result.
Course Dessert
Cuisine American Copycat
Keyword homemade cool whip, whipped topping, copycat coolwhip
Prep Time 5 minutes
Total Time 5 minutes
Servings 24
Calories 80kcal
Author Marye


  • 2 cups Heavy whipping cream , very cold
  • 1/3 cup superfine sugar , or pulse granulated sugar in the blender a few times. You can use up to 1/2 cup if you like it sweeter
  • 1 1/2 teaspoons instant pudding powder , vanilla or any light color
  • 1 teaspoon vanilla


  • Whip the cream, adding the sugar slowly.
  • When it starts to thicken add the instant pudding powder and vanilla.
  • Continue to whip until light and fluffy.
  • Store, tightly covered, in the refrigerator. Use in place of Cool Whip for any recipe.


Serving: 1tablespoon | Calories: 80kcal | Carbohydrates: 3g | Protein: 0g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 14mg | Fiber: 0g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 13mg