ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

How to Sub Whipped Cream for Frozen Whipped Topping in Recipes

Photo: Randy Mayor; Food Styling: Blakeslee Wright Giles; Prop Styling: Lindsey Lower

The next time you’re at your grocery, I urge you to pick up a tub of frozen whipped topping and check out the ingredient list. It’s a long one. Yes, it has additives to make it last longer in that tub, but it also has high fructose corn syrup, hydrogenated vegetable oil, sodium caseinate, xanthan, guar gums, and a few other things I can’t pronounce. The recipe for homemade whipped cream has two ingredients: cream and sugar. And it is undoubtedly more delicious than the alternative and can be ready in 5 minutes.

A recipe that calls for frozen whipped topping in the recipe, like our Cool, Creamy Chocolate Dessert, will be more difficult to substitute. The reason frozen whipped topping is used in a dessert is to create a fluffy texture. Homemade whipped cream won’t create the same consistency, and your dessert may end up being a flop.

If you would like to avoid frozen whipped topping, then you’ll need to stabilize your whipped cream. To stabilize, simply add a tablespoon of cornstarch to every cup of cream. This will help your whipped cream keep its shape.

If you’re worried about the texture the cornstarch will give your dessert then it’s time you learned the beauty of gelatin. Warm up some water with a little bit of gelatin and stir till it’s dissolved. Beat the gelatin and water into your whipped cream and sugar to keep that peak as stiff as possible.