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How To Make Real Whipped Cream and Avoid Cool Whip!

June 23, 2009 · 46 comments

real whipped cream If you’ve never made real whipped cream before, you’ll be surprised at how easy it is.  Knowing it isn’t full of the rotten ingredients that Cool Whip has will make you feel great, too.  (Trans fats, high fructose corn syrup, food additives, etc.)  Besides, it tastes much better, as all real foods do! The easiest way is to use a Bosch mixer.  Pour in real cream (raw cream is best, but especially avoid ultra-pasteurized), and whip until it starts to thicken.  Add organic vanilla and a little powdered sugar (the only not-good ingredient), and whip more until it’s the right consistency.  It takes about 5 minutes total. creme bruleeIf you have a regular mixer it will work fine, but will take longer…10 minutes or so?  To make it go a little faster, use chilled bowls and/or beaters. ***Do not over-whip or it becomes butter.  Trust me.  Get it just to where it is nice and whipped, and turn the mixer off. Amounts:

  • I haven’t measured this, but I’m guessing that about 1 1/2 cups of cream equals approximately the amount in one regular sized tub of Cool Whip.  (Sadly, that’s all I used to use, so that’s how I know about how much to use in recipes.)  I’m telling you this just so you know how to substitute it in recipes.  See the tip below about stiffening it up nicely so it holds its shape.
  • For 1 1/2 c. cream, use 1 t. organic vanilla and start with about 1/4 c. powdered sugar.  Add more to your taste.  (See how little you can get by with and still have it taste good to your family – it will depend on what you’re putting it on.)

Powdered Sugar or no?

You know, I don’t know why I’ve always used powdered sugar, maybe just because my Mom did?  (Although my Mom has since told me she didn’t use that so who knows where I got that from!)  I assume you could easily substitute a better sweetener like palm or coconut sugar.  That’s what everyone tells me anyway.  If you food processed the sugar I’ll bet it would make it finer so the whipped cream stays lighter.  See the comments for more!

Stabilizer for dessert recipes?! gelatin

‘Happy Mom’ (commenter #20) suggested this for stiffening up the cream to use in recipes:

Take 1 tsp of unflavored gelatin and mix with 4 tsp of cold water. Place briefly on the stove until disolved. While beating the whipped cream, slowly add the gelatin (it does not have to be cold).  This helps to stabilize the whipped cream for cakes and mousse.”

I’m going to try this soon, but I’m wondering if anyone else has tried it already?

photo:  quintanaroo

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  • { 46 comments… read them below or add one }

    1 Donielle @ Naturally Knocked Up June 23, 2009 at 7:00 am

    You can make it with honey instead of sugar!

    Donielle @ Naturally Knocked Up

    Reply

    2 Stacy June 23, 2009 at 7:13 am

    I use sucanat. It seems to dissolve just fine. About half a tablespoon per serving is all I really need. Cream is sort of sweet as it is, plus it is already going on a sweet dessert.

    Stacy

    Reply

    3 Katie June 23, 2009 at 7:59 am

    I use a cheap-o hand mixer, and it definitely doesn’t take 10 minutes if the cream is cold, maybe 5 minutes at the most. I don’t add vanilla, just a bit of honey towards the end, and it is sooooo yummy! I never measure either, I just throw some cream in my bowl, start whipping it, and then drizzle the honey in the end. I think it takes a few times of practice to get it the way you lie it, but it is VERY easy to make, and so fresh!

    Katie

    Reply

    4 Beth June 23, 2009 at 8:10 am

    Kelly,

    We add a bit of powdered raw cacao (it doesn’t need much) and call it chocolate pudding. Yum! Sometimes I’ll use brown sugar instead of rapadura because it seems to dissolve better and family likes it. I don’t think I’ve ever put vanilla; thanks for the tip.

    Beth

    Reply

    5 NancyO June 23, 2009 at 8:35 am

    I’ve used honey, agave, and stevia in whipped cream with good results. I use a stick blender to make mine and it really goes fast. Maybe 1-2 minutes, tops! My hubs went to Germany this spring and said when he ordered coffee they asked if he wanted cream and it came with a little dish of whipped cream next to the coffee. I bet it wasn’t ultra-pasteurized, either!

    Does anyone have one of those canisters that makes and dispenses cream? I’ve seen them in culinary stores and magazines and wondered about them.

    Reply

    6 Local Nourishment June 23, 2009 at 9:30 am

    I’ve never put sugar in my whipped cream at all. Try it, it’s very sweet without sweetening!

    I looked into the dispensers, NancyO. I don’t have one. They have to be kept in the fridge to keep the cream cold. They use a carbon dioxide canister (about the size of a large bullet) for propellant. The canisters can’t be refilled and have to be replaced after 75-80 “squirts.”

    Local Nourishment

    Reply

    7 Eva May 27, 2012 at 11:25 pm

    This comment is old, but incase anyone reads it… We used to use whipped cream canisters at a coffee shop I worked it… They DEFINITELY can be refilled and reused with fresh cream! You just have to change the bullets, but you usually get about 20 or so in a pack and are in expensive. One pack of bullets should last someone a year if they use cream everyday.

    Reply

    8 KitchenKop May 27, 2012 at 11:37 pm

    Thanks Eva! :)

    Reply

    9 Kat June 23, 2009 at 10:18 am

    LOL! I accidentally made butter one time when trying to whip cream. I had no idea at the time what I had done, I just knew I ruined the whipped cream ;). Later when I learned to make butter – I remembered the incident and laughed!

    Kat

    Reply

    10 Catherine June 23, 2009 at 11:02 am

    I love whipped cream! Yum. I use stevia for sweetening. Stevia and vanilla mixed together seem to get rid of the stevia aftertaste.

    Catherine

    Reply

    11 Katie @ Kitchen Stewardship June 23, 2009 at 3:46 pm

    Ahhhhh…cold cream. I thought since warm cream makes butter faster, it might be the same for whipped cream. I was trying to make just a small bit of whipped cream for my daughter’s first birthday cupcake, and I whipped it forever with a little electric whisk…and I accidentally made butter. Drat! She had frosting on her cake, but it was too sweet for her anyway! She loved the low-sugar, raw milk ice cream though. :) I really want to try again! Any idea how long it will last? I’m guessing no longer than the cream would, so it would depend how fresh the cream, right?

    Katie @ Kitchen Stewardship

    Reply

    12 Tamara June 23, 2009 at 4:55 pm

    I dont have any beaters or mixers so i have to whip mine up myself, lol. Im my cream, i use a little maple syrup and then a splish (not even a splash, just a splish lol) of vanilla extract. Tastes Great!

    Reply

    13 Alyss June 23, 2009 at 5:11 pm

    I said this in the comments on your seasonal fruit post but I like to make whipped cream in a mason jar. I fill a jar up about a 1/4 of the way, put the lid on and shake shake shake. I actually often add a dribble of maple syrup or a dash of vanilla to the jar before I start shaking. I’ve got some mint leaves soaking in vodka and think I’ll be making some mint whipped cream in the near future.

    Thanks for the great post!

    Alyss

    Reply

    14 Helen June 23, 2009 at 7:25 pm

    My son has one of these canisters to make whipped cream. It works great and there isn’t any need to add sugar, it tastes great whipped up plain.

    Reply

    15 Caroline June 23, 2009 at 8:49 pm

    I always use either no sweetner at all, or maple syrup. Its just SO much better tasting than sugar, in addition to being healthier. Just a tiny tiny sploosh is good. The cream starts out pretty sweet. I only use sweetner in making it for my mom and sis, who insist it be sweetened, though they like the taste of maple syrup.

    Also, its really quite easy to make with a whisk. Its a little tiring at first but doesn’t take that long and you get used to it.

    Caroline

    Reply

    16 Anna June 24, 2009 at 7:12 pm

    I put an iSi cream whipper on my wish list and my son got it for Mother’s Day for me a few years ago (sold at Sur La Table and similar kitchenware stores, but the prices are better and there are more size options at restaurant equipment stores like Smart & Final, etc.).

    I love it! All my friends got cream whippers after seeing mine in action. I have the 1 pint (2 cups) size – the 1/2 pint is simply too small and needs refilling more often (and therefore more gas chargers) and the footprint in the fridge is the same, only the height is slightly higher. This devise is what restaurants use to make whipped cream for topping desserts, ice cream, and drinks (unless they are cheapening out and using “whipped topping”).

    You pour the cream in the bottle, add a bit of sweetener, liqueur or whatever flavoring if you want, screw on the top, insert the nitrous oxide gas charger into the holder and screw that down to release the gas into the cream. A few shakes distributes the gas into the cream. The empty gas charger is removed (unscrew fast or the valve will not close fast enough to prevent the nitrous oxide from escaping while the holder is releasing), then the cream can be dispensed through the nozzle. Some versions come with different nozzles for different effects. These are great for icing cakes with rosettes of whipped cream instead of frosting (much less sugar).

    The nitrous oxide keeps the cream from oxidizing(spoiling) so it stay fresh longer than as liquid cream (http://en.wikipedia.org/wiki/Whipped-cream_charger). In our house, that cream whipper is emptied much faster than oxidation can occur but in a more “moderate” cream consumption household, fresh cream will keep for weeks if the whipper is consistently stored in the fridge between uses.

    The cream used must be heavy or whipping cream with a high butterfat content(lighter creams and half and half won’t work). Ultra-pasteurized cream will work, but not as well as simply pasteurized cream (though it seems supermarkets now mostly stock ultra-pasteurized with gums, stabilizers, and preservatives). I generally use a whole bottle of Trader Joe’s heavy cream – high butterfat content and no additives at a good price. Be sure to remove and rinse the dispenser nozzle between uses to avoid a clog or buildup of dried cream.

    I don’t sweeten the cream, but YMMV. A quick shot of whipped cream does wonders to make plain fresh seasonal fruit, pancakes/oatmeal, or homemade hot chocolate seem like dessert to kids. Over time if you reduce the sugar level, they get used to that, too.

    The nitrous oxide chargers are used/abused as a fast recreational drug, so be aware that for that reason, one usually has to ask at the store for replacement chargers (you won’t find them on shelves). And be alert with your nitrous oxide chargers if you have any members of the household who would find this fun (just a warning). Also, there are air shipping rules that prohibit shipping the chargers via air freight (the gas is under pressure) so if you order them, ground shipping is likely to be your only option. I buy the chargers in larger boxes at Smart & Final – cheaper than the mall kitchenware stores. One charger works on all sizes (and you can’t add more cream without using another charger) so I advise getting at least the pint size. Nearly everyone I know wishes they got one larger than a 1/2 pint, especially when entertaining or with larger families..

    For large amounts of whipped cream used at one time, I still use my Kitchenaid stand mixer with the whisk attachment, but for quick decorative shots always ready in the fridge, you can’t beat a cream whipper.

    Reply

    17 Cynthia June 25, 2009 at 12:06 pm

    So is the nitrous oxide added IN to the cream? That definitely doesn’t sound natural…just wondering…seems a little creepy to me.

    Reply

    18 Kelly June 26, 2009 at 6:31 pm

    Wow, you guys are FULL of great info! Anna, you are over the top with your scoop, as always. :) Cynthia, I don’t know the answer to your specific question, but knowing Anna, trust me, it’s all good. She’s more on top of things than I’ll ever be!
    Kelly

    Reply

    19 Kelly July 22, 2009 at 2:42 am

    FYI:
    I tried it with palm sugar and it turned out great!
    Kelly

    Reply

    20 Tina December 24, 2009 at 10:00 am

    I want to make pistachio pudding and would prefer to use real whipped cream instead of cool whip, but I am concerned that it won’t hold up. Has anyone tried it?

    Reply

    21 KitchenKop December 24, 2009 at 10:49 am

    Hi Tina,
    Hopefully others chime in too, but in my experience it doesn’t hold up with other ingredients, it gets runny…………. I wonder if you could mix some sour cream with it to give it a thicker consistency…?

    Reply

    22 happymom February 13, 2010 at 9:05 pm

    Take 1tsp of unflavored gelatin and mix with 4 tsp of cold water. Place briefly on the stove until disolved. While beating the whipped cream, slowly add the gelatin (it does not have to be cold). this helps to stabilize the whipped cream for cakes and moose.

    Reply

    23 Shell May 12, 2011 at 1:51 pm

    Kelly the reason people use powered sugar is that it is bit of stabilizer since it has cream of tarter in it. It will weep after some time in the fridge, but not as fast, and won’t weep as much as if other sweeteners are used.

    Reply

    24 Rebecca May 6, 2013 at 11:12 pm

    powdered sugar also usually has some corn starch which would also stabilize the whipped cream. Im using in a recipe in place of cool whip, mixed with vanilla pudding mix, im thinking the pudding mix will take the place of gelatin in stabilizing it

    Reply

    25 Shell May 12, 2011 at 2:46 pm

    Oops, I meant to say there is cornstarch in powdered sugar. Not sure why my brain made me write cream of tarter!

    Reply

    26 Sarah May 12, 2011 at 3:03 pm

    I use my Kitchen Aid mixer to make whipped cream. I throw the stainless bowl & whisk into the freezer for awhile–20 min, an hour–depends on when I remember. It usually goes in the freezer a few seconds after I throw up my hands and yell, “oh! I forgot to chill the mixing bowl!” ;-) This speeds the whipping time, and I start with very cold cream, too.

    Sweetener: I use maple syrup (so yum!), maybe a scant Tbsp for a pint of cream. If I don’t want the maple flavor (what?? that’s crazy talk!!), I pulse some succanat in the blender until it’s superfine. I have also been known to replace the vanilla with some Grand Marnier or top-shelf rum….ohhhhhh, yeah! I always add a pinch or two of good salt at the end, too. Salt brings out the other flavors!

    I’m so gonna try the geletin trick–great idea!

    Reply

    27 Sharon May 12, 2011 at 3:17 pm

    I have a question about whipped cream. We get raw milk and I separate some of the cream off the top after letting it sit for several days. When we try to whip the cream, it just does not whip up even with everything being cold. any suggestions? It may turn frothy but not whipped.

    Reply

    28 KitchenKop May 12, 2011 at 3:28 pm

    I don’t have a source for extra raw cream, so I use the pasteurized and am not sure why that’s not working for you!

    Reply

    29 Leila May 12, 2011 at 4:14 pm

    I never add powdered sugar to my whipped cream because it’s usually going on top of something that’s already been sweetened. Also, the subtle buttery-creamy-flavour comes through better :)

    Reply

    30 pat May 12, 2011 at 6:37 pm

    A teaspoon of cream of tartar is a good stabilizer (in 1 cup of raw cream) and you avoid dissolving step and hot water stuff. I usually do the cream part at the last minute so avoid the cream of tartar too. For me, maple syrup sweetened cream just tops the list.

    Reply

    31 Cindy DePonti May 12, 2011 at 9:18 pm

    I have never tried it in whipped cream but I use it in my cheesecakes. I was using sugar free flavored gelatin (lime), but plain would be healthier and I do plan in that for my next batch. I put 16 oz cream cheese, 1 small package of gelatin, 8 oz Greek yogurt, 1/3 cup sweetener (only if using unflavored gelatin), 1tsp vanilla, and 2 eggs. Mix all the ingredients at room temperature then add fresh berries. Spoon into muffin cups and bake for 10 minutes at 350 or until tops start to brown. Remove and allow to set in refrigerator. These are fantastic, don’t fall, and are low carb treats!

    Reply

    32 Michele May 23, 2012 at 5:18 pm

    Can this ‘Cool Whip’ substitute be frozen?

    Reply

    33 KitchenKop May 23, 2012 at 6:20 pm

    It would likely come out very watery…

    Kelly

    Reply

    34 Eva May 27, 2012 at 11:30 pm

    It won’t come out watery if you stabilize it. Use the gelatin suggestion above, or even just cream of tartar in the post above yours… both should work fine!

    Reply

    35 Philip Le June 6, 2012 at 12:48 am

    I don’t see why you demonize ultra pasteurized milk and cream. Milk and cream are not live, and heating them up does not “kill” the milk because there is nothing to kill. Enzymes denatured by the heating process would otherwise denature during digestion anyway, and milk is not a significant source of probiotics.

    And I don’t see why you don’t like vitamins A and D in your milk. Vitamin A and D are both necessary for the body to function properly and few foods provide them naturally. Seafood, eggs, and mushrooms are the best dietary sources for these compounds. Most people get them from vitamin fortified foods. It’s not like they affect the taste of milk.

    The only difference between raw and pasteurized, and ultra-pasteurized, dairy is the taste, and if you don’t like the taste of cooked milk, then that is your preference. But raw dairy and organic foods can hold no claim on nutrition. They are functionally the same.

    Reply

    36 Lisa Swoboda June 10, 2012 at 11:02 am

    You have no idea what you are talking about. Raw milk has tons of live bacteria, not to mention enzymes that break down the lactose. All of that is killed in the process. This is why many people who are “lactose intolerant” can actually drink raw milk just fine. Your comment about organic having the same nutritional value as non organic is laughable. Having antibiotics in my milk doesn’t sound very healthy (or appetizing) to me. You should do some research before you comment on things you have no clue about.

    Reply

    37 Jade November 1, 2012 at 2:01 pm

    Except you’re forgetting the part that raw milk can make you very, very sick. http://www.cdc.gov/foodsafety/rawmilk/raw-milk-questions-and-answers.html
    Not to mention humans, just like every other animal, are really not supposed to drink milk past infancy/toddlerhood. It is a substance evolved to plump up babies and ensure survival. That’s why it is so sweet- to make you drink more and more of it. The health benefits you gain in adulthood from it, if any, are outweighed by the amount of fat you’re ingesting. It has been studied that animal derived forms of calcium aren’t used as efficiently by our bodies, and can even make your bones weaker. Also, it is cruel to the animals. You have to make calves to get a milk supply, and what happens to those calves? Veal? Yeah, I think I’ll just stick with Almond Milk. >.> It’s pretty sad, the belligerent response to the guy above simply saying pasteurized milk isn’t so bad. Heaven forbid someone debunks fake science.

    Reply

    38 KitchenKop November 1, 2012 at 2:16 pm

    Jade, you didn’t happen to come over from this post did you? kellythekitchenkop.com/2008/06/get-rid-of-bad-fats-in-your-kitchen.html

    The comments there have fired up recently with similar discussions.

    Do you make your own almond milk? Because most of it is super processed and sweetened, too.

    Kelly

    Reply

    39 Rebecca May 6, 2013 at 11:14 pm

    skim milk has no fat, so there’s no fat ingested

    Reply

    40 azul November 11, 2012 at 11:32 pm

    What is the fine line between making whipped cream and mistakenly making butter.? How do I know if I went to far and made butter instead?

    Reply

    41 KitchenKop November 12, 2012 at 1:59 am

    Because it’ll be less light and fluffy and more thick and goopy like butter.

    Kelly

    Reply

    42 Christine February 11, 2013 at 5:50 pm

    i know this is an old post, but maple syrup is the BEST sweetener for homemade whipped cream!! the only problem is not eating it all out of the bowl…

    Reply

    43 Carmen July 6, 2013 at 2:43 am

    Hi kelly, ive had great success with whipped cream stabilized with gelatin. Not only is the gelatin tasteless, it also makes the whipped cream hold its shape, even for days if need be. I use stabilized whipped cream instead of buttercream icing on cakes for the added lightness and to cut the sweetness of a heavy buttercream… I can make a cake one day, frost it with whipped cream and serve it for the next two days without the cream ‘weeping’ or deflating. For chocolate “icing” i simply add some cocoa. Its great!

    Also, i dont know if you already do this, but to get healthy powdered sugar i simply put some of my large grained organic sugar in the food processor or blender and buzz it til its a fine powder…. Its a whole heck of a lot cheaper than buying organic powdered sugar…

    Reply

    44 Sheryl August 4, 2013 at 10:58 pm

    Hello all, I read all ypur comments about making whipped cream, with raw milk cream. I just made my first batch , it was just perfect and tastes wonderful. I put my beaters and metal mixing bowl in frig for 5 min, put my cream in my mixer, and started beating it med , then high, I added 1/2 tsp of vanilla, sprinkled in powdered sugar, til it was just right. I didn’t put too much in , to b as natural as possible. I didn’t whip too crazy either so I didn’t end up with butter. Perfect for me . Thank u . Yumm!!

    Reply

    45 Sheryl August 4, 2013 at 11:04 pm

    New raw milk recruit

    Reply

    46 http://Kdyvw.Ynjo9Rhsv.Nxzysy.com November 1, 2013 at 9:54 pm

    Lots of people with unusually-spelled names commented on the post, recalling how
    disappointed they were as kids when they couldn’t find an “Amie”
    or “Teal” pencil at the store. I’d say that’s a bit of a stretch, not to mention a lot
    to live up to, but I still like the name. The next purpose is definitely the carrot and stick procedure.

    Reply

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