Prep 10 mins
Cook 0 mins
Avoid icky hydrogenated oils: this is by no means a diet or lite food, but a purer alternative. This isn't really a recipe as much as a technique to make your own whipped topping for desserts that call for it, such as pies, dessert pizzas, etc. SERVING SIZE IS 1 TBSP
- Whip the cream with a whisk or wooden fork in a sturdy bowl until peaks form.
- Beat in the powdered sugar tablespoon by tablespoon, until it has something of a real shape and consistency to it. Voila, you're done! Sprinkle with some cinnamon if topping a pumpkin pie.
- I like giving it a light vanilla flavor-- a little goes a long way, 1/8-1/4 tsp is really all you need. For some ideas, 1/4 tsp lemon extract with some yellow food dye makes for a nice lemon cream topping, same with strawberry extract and red food coloring. Almond extract with some crushed almonds on top? Mmm!
I find the title of this recipe very misleading. Basically it's a recipe for making standard whipped cream topping. A substitute for Cool Whip it is not! Cool Whip reacts very differently in most recipes. The chemicals and such in it make it very stable, so it doesn't turn back into liquid like whipped cream does when it gets folded into a dessert. If you plan on using this for a topping you will be fine. However if you are using this in a recipe that calls for cool whip as an ingredient rather than something spread on top, this will likely not produce the desired results at all :( Again this is plain old sweetened whipped cream.
Awesome! Tastes much better than Cool Whip and is so fresh. Hubby loved it. We will never buy Cool Whip again. Definitely the recipe I will use for dessert toppings from now on. Cant wait to experiment with adding other flavorings. Thanks again for posting!!
I thought it was spectacular! SO fresh and light tasting. It appeared to make a large tub of "Cool Whip", I suppose 16oz. Thank You for posting 80's.