This homemade whipped topping is perfect for using in place of cool whip in all your fluff, dessert dip, no-bake pie, and icebox cake recipes. It takes minutes to whip up and tastes so delicious and fresh! Great for making whipped cream that will hold for frosting a cake or making whipped cream a day ahead of time.
Ingredients
1pintheavy whipping cream2 cups
½cupconfectioners sugar
2Tablespoonsvanilla instant pudding mix
2teaspoonsvanilla extract
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer, beat the ingredients together until medium-stiff peaks form.
Use immediately or store in the refrigerator for up to 3 days.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
This recipe will yield enough to replace an 8 ounce tub of Cool Whip, which is about 3 cups.
Chill your bowl and mixer attachments first so that your cream will whip faster.