cool whip

Hi all,

I am new to this site, and have a question I hope some one can help me with.
After living in the USA for a few years I have come back home. I am trying to work out what i can replace cool whip with when using it in pies etc. (as we can’t buy it here) Is it alright to use cream? if so how long will the pie last.
Thanks for any help
b_skye :confused:

Hi b_skye and welcome!

I would say it will depend on the recipe as far as substituting!

Here is a recipe for home-made Cool-Whip, you may want to try it:

Homemade Cool Whip Recipe

  • 1 teaspoon gelatin
  • 2 teaspoons cold water
  • 3 tablespoons boiling water
  • 1/2 cup ice water
  • 1/2 cup nonfat dry milk
  • 3 tablespoons sugar
  • 3 tablespoons oil

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

Makes 2 cups.

Thanks for your replay…and i will give it a go