Homemade Cool Whip Food

HOMEMADE COOL WHIP

Steps:

• Add the gelatin to the 2 tablespoons of ice water and whisk.
• In a second bowl whisk together the milk, powdered milk and vanilla.
• In a small saucepan with a candy thermometer clipped onto the side, add the 1/4 cup of water, corn syrup, sugar and salt.
• Whisk together and cook over medium heat until combined and in a rolling boil for about 3 minutes.
• Raise the temperature to medium high and cook until it reaches 250 degrees exactly.
• Turn off the heat and add to a large metal mixing bowl.
• When it cools to 212 degrees (about 2-3 minutes) add the gelatin and using a hand mixer, whisk for 5-7 minutes until the mixture is cooled and three times the size and almost pure white.
• Add the vanilla milk mixture in a couple of tablespoons at a time and keep beating it in until smooth until it is all incorporated.
• Cover with saran wrap and let sit for 2-3 hours (the structure of the cool whip needs this to be stable, don't put it in the fridge).
• Add the heavy cream into the bowl 1/4 cup at a time, pouring slowly while using the hand mixer on low speed.
• Keep beating with the hand mixer on medium speed until you get soft peaks.
• You can keep it covered in the fridge for a couple of weeks (this is still dairy, so it will go bad at some point) or freeze it for 3 months. You can defrost and use the same way you do prepared cool whip.

JUST LIKE COOL WHIP - COPYCAT

Steps:

• Chill a small bowl.
• Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
• Place ice water and dry milk powder in the chilled bowl.
• Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
• Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
• Stir just before using, to retain creamy texture.
• **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.

COOL WHIP

Steps:

• Chill small mixing bowl.
• Soften gelatin with 2 teaspoons cold water,.
• than add boiling water, stirring until gelatin is completely dissolved.
• Cool until tepid.
• Place ice water and nonfat milk in the chilled bowl.
• Beat at high speed until mixture forms soft stiff peaks.
• Add sugar, still beating, then oil and gelatin.
• Place in freezer about 15 minutes then transfer to refrigerator until ready to use.
• Stir before using to retain creamy texture.
• makes 2 cups.

COOL WHIPPED FROSTING

Steps:

• In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.