Whipped topping similar to Cool Whip and made from real ingredients. This topping is made from non-fat milk powder instead of heavy cream, which most Cool Whip copycats use – this really drops the calories to close to that of actual Cool Whip. This recipe is adapted from the Copycat Cool Whip , but here I include some changes plus tips and tricks.
1/2 cup ice water
1/2 cup dry nonfat milk powder
1 teaspoon unflavored gelatin
3 tablespoons water
3 tablespoons baker’s or caster sugar
2 teaspoons vanilla paste
3 tablespoons oil
Place ice in a cup of water. Let sit for 5 minutes. Pour 1/2 cup of the ice water (no ice) into a mixing bowl. Add the milk powder. Turn mixer on high and let whip for 10-12 minutes until peaks from.
In the meantime, place 3 tablespoons of water in a small sauce pan. Sprinkle gelatin on top. Let side for 2 minutes. Turn heat on medium and warm until gelatin is completely dissolved. The mixture will look clear. If done correctly, this will not firm up by the time the milk and water is whipped into peaks. If it clumps up then you didn’t heat it enough.
After peaks have formed on the milk whipping, add the sugar and vanilla. Then add the oil and gelatin mixture.
Place the mixture in the freezer for 15 minutes and it’s ready to use.
Tips:
It can be piped through a frosting decorating tip and it will hold its shape.
Keep refrigerated until ready to use. It will keep for 24 hours.
Best used with a few hours of making.
Don’t freeze it completely and then try to use it. In this way, it’s not like Cool Whip.
Even after sitting out at room temperature for 12 hours, it will only shrink slightly and is still tasty.
Don’t try to re-beat it or stir it after it’s done. This will deflate it, as does Cool Whip.