Ingredients

The following ingredients have 12 Servings
  • 1 1/2 teaspoons powdered gelatin
  • 2 tablespoons ice water
  • 1/4 cup whole milk (, cold)
  • 3 tablespoons powdered milk
  • 2 teaspoons vanilla extract
  • 1/4 cup water
  • 1/4 cup light corn syrup (*)
  • 3/4 cup sugar
  • 1/4 teaspoon Kosher salt
  • 1 3/4 cups heavy cream (, cold)

Instruction

  • 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.