Stabilized Whipped Cream (Substitute for "Cool Whip" in Recipes)

This is a healthier homemade substitute for recipes that call for Cool Whip*. (And it makes the same amount as a standard 8-oz. Cool Whip* container.)

I originally found this recipe for stabilized whipped cream  on the Something Swanky food blog.

1/4 C. cold water
1 tsp. unflavored gelatin
1/2 tsp. cream of tartar
1 3/4 C. whipping cream
3 Tbsp. granulated sugar
1 tsp. vanilla

1. Pour the water into a small saucepan. Sprinkle the gelatin over the water and let it sit for 2-3 minutes.

2. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely. (Do not skip this step or your final product will be lumpy.)

3. Once the gelatin mixture has cooled, place 1 Tbsp. of the whipping cream and the cream of tartar in a small Ziploc bag. Seal the bag and shake it until the cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out. (This is a nuisance, but it really is the best way to get these blended together nicely.)

4. Pour the cream of tartar mixture into the bowl of your stand mixer, along with the rest of the whipping cream and the sugar.

5. Beat with the whisk attachment on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing.

6. Add the vanilla and continue to mix until the cream is thick and smooth. Do not over-mix, though. You will not have stiff peaks. When it is just thick enough to spread, stop mixing. It will still look soft, but that's okay.

7. Store covered in the refrigerator, just like you would Cool Whip*.

An easier version?
In the comments on that original blog post, someone named Susie said, "While this works, it is unnecessarily difficult. You can use 1/2-3/4 tsp. cornstarch for each cup of heavy cream. Add it with the sugar and it will stabilize the cream quite easily and nicely. You can also buy packages of
Dr. Oetker's stabilizer for whipped cream, which is cornstarch and an anti-caking agent. I have used this for every recipe that calls for Cool Whip* for over twenty years, and never once did it fail me."

* NOTE: You can click on any one of these Cool Whip* links for some interesting, often humorous information about the product.