I have always purchased Cool Whip or the store brand of whipped topping from the freezer section, but recently, I started looking for ways to use my Kitchen Aid stand mixer. This recipe is perfect for a stand mixer and I may never go back to buying whipped topping again.
This whipped topping is so good that my husband, who never ask about recipes, licked the whisk attachment clean and said, “How did you make that?” I couldn’t tell him how easy it was. He needed to think this was serious business so that he could appreciate the wonder of homemade whipped topping. Seriously though, it’s delicious and so easy to make. I made it to use in this amazing Layered Coconut Cake.
The secret to my success with this recipe is that I use a little vanilla flavored Jello pudding. It helps to stabilize the whipped topping. I also use powdered sugar instead of granulated sugar to avoid a gritty texture in the final product. If you have dietary restrictions then leave the Jello pudding out, but it may be harder to reach and keep the stiff peaks that you need to mix the whipped topping to.
If you don’t have a stand mixer, but have a large glass or metal mixing bowl, and a metal wire whisk attachment for a hand mixer then you can make this recipe. I don’t recommend hand whisking unless you’re trying to develop arm muscles and need a long manual workout that helps you to feel the burn.
Some recipes call for chilling your metal bowl in the freezer for 15 minutes. I have no room or time for that and my whipped topping still turned out amazing, but make sure to start out with super cold heavy whipping cream straight from the refrigerator. Don’t leave it out on the counter for 30 minutes and then start trying to whip it up.
Store the portion that you’re using in the refrigerator. I froze the whipped topping that I didn’t need for my coconut cake recipe and plan to use it in the future with mixed berries. If you freeze this, thaw it in the refrigerator for a day.
I used a stand mixer with the whisk attachment, but you can also use a large glass or metal mixing bowl and a hand mixer with a whisk attachment.
In a large mixing bowl added the ingredients listed above.
Whip everything at a low speed until the powdered sugar is incorporated and then turn the mixer up to medium speed and whisk for several minutes until stiff peaks form.
I don’t give an exact time because your mixer is different than mine and could take less or more time. Don’t walk away from it or you will have butter not whipped topping.
Refrigerate the whipped topping in an airtight container or freeze it. Thaw in the refrigerator when ready to use.