whipped cream on blue background

Cool Whip makes a delicious topping for a variety of desserts. From pies and tarts to cakes and cupcakes, adding Cool Whip creates a simple, attractive finishing touch. Cool Whip contains non-dairy ingredients, making it useful for some diets and some desserts. Instead of using Cool Whip, substitute stabilized whipped cream. Basic whipped cream will not stay in its whipped state for long, but if you add a stabilizing ingredient to the cream, it will hold its shape after you add it to desserts.

Measure water into the small saucepan. For 1 cup of heavy cream, use 1 tbsp. of cool water and for 2 cups of heavy cream use 2 tbsp. of cool water.

Sprinkle gelatin over the water. For 1 cup of heavy cream, sprinkle 1/2 tsp. of gelatin and for 2 cups of heavy cream, sprinkle 1 tsp. of gelatin.

Allow the gelatin to sit in the water for five minutes while the gelatin softens.

Place the saucepan onto the stove top and turn the heat to low. Stir and cook the gelatin for about three to four minutes to dissolve it.

Remove the saucepan from the heat and allow the water to cool to room temperature.

Place the large bowl and the electric mixer beaters into the refrigerator for 15 minutes.

Remove the bowl and beaters from the refrigerator and pour the heavy cream into the bowl.

Place the heavy cream into the large bowl and whip the cream on low speed for 30 seconds.

Increase the mixer speed to medium and beat the cream for 30 more seconds. Increase the mixer speed to high and continue mixing for about one more minute.

Measure the sugar to add to the cream. Use 3 tbsp. of sugar for every cup of heavy cream. Pour the sugar slowly along the side of the bowl while you continue beating the cream.

Add the cooled gelatin immediately after you add the sugar.

Continue whipping the cream until you see ridges in the cream from the beaters. If you lift the beaters, you should see the whipped cream peak hold its shape firmly.

Spread the stabilized whipped cream anywhere you would use Cool Whip. Use it to frost cakes or cupcakes. Cover pies with stabilized whipped cream or place it on top of ice cream sundaes.

Refrigerate the stabilized whipped cream and the dessert items and serve the whipped cream items within 24 hours.