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My first experience making this recipe was also getting a cream like consistency. Reading other similar recipes for whipping skim milk into whipped topping yielded the secret. You must start with ice cold ingredients, whisk, and bowl. I put the dry milk and water, mixed together in the freezer until slushy and placed the beater and bowl in as well. The result was the fluffy topping you'd expect. The only thing is that the color of the topping is a little brown, not pure white as the off the shelf brand. Perhaps if I could find a vanilla without brownish color it would remain whiter. All in all it takes great and is useful in recipes where the off white color wouldn't matter.

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dkhilo September 21, 2008

Pretty cool stuff! I made just as directed. The result was white and fluffy and tasted similar to but better than Cool Whip. You could choose this recipe because it's cheap or because you have all of the ingredients on hand, but I would heartily endorse it as a healthier alternative to the stuff in the store. I mean, really, read the label sometime, it's disgusting! I don't feel guilty serving this to my kids since it's actually a good source of calcium without all of the hydrogenated fats. Yuk! If you avoid sugar, I'm sure Splenda would work well also. I preferred this in Layered Strawberry Squares #114981 which I had previously made with the real thing. I should have thought to make this in the KitchenAid mixer, it does take a while to beat the water and dry milk to stiff peaks. I'll do that next time. Thanks, Kittencal, for a great idea!

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LonghornMama April 11, 2005

The first time I made it I couldn't quite get the right texture, it was more of a thick cream consistency. I then made it again using 1/2 milk powder and 1/2 coffee creamer and I got a better result with a creamier flavour, but I still couldn't get the right texture. I used it more as a cream substitute, and as that it worked quite well.

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angis July 20, 2007

Great stuff. I used Splenda instead of sugar. I used Canola oil and I thought it came through a little too strong. I'll try it again and reduce the oil amount. It's a keeper. Thanks!

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Andrea in NH May 23, 2005

This is close enough for the price difference. Tastes good, not quite the right texture, but works great in recipes. We will be using this alot...Thanks!

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Mom2 T, K, K & G September 05, 2006

This has an o.k. flavor, but the texture isn't creamy like cool whip...which we prefer. Good in a pinch though ;-) Thanks

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zaar mate June 01, 2006

Sorry, my family didn't like the taste of this homemade cool whip. It was sweet enough, but just didn't have the good taste of store bought.

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Chris' cuisine March 16, 2006

I was so disappointed that it turn work out for me. Cool whip isn't available here, just powdered form (sachets). Chilled everything thoroughly.. but no luck. It just wouldn't do a thing. I think perhaps it is because I used full fat milk powder. If I have luck with non fat milk powder, then I will rate it.

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Cathy-O March 14, 2006

I loved this! It is so quick and easy, and it tastes great, especially with different flavorings. My son had fun helping me make this, and I used it to top Miller's Silk and Satin Chocolate Pie #25172. Yum.

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crazycookinmama April 25, 2005

I thought it was great plain, but I also used it in a dessert recipe calling for cool whip! I substituted Splenda for the sugar and omitted the oil. I also added a dash of vanilla. But, b/c of the subs you should freeze for the 15 minutes then place in frig b/c it will get crusty hard.

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ashley dixon April 08, 2005
Just Like Cool Whip - Copycat