Frozen whipped dairy or non-diary products, such as Cool-Whip frozen topping can be a convenient way to add the right flourish to a desert. You can also use the Cool Whip in recipes to make mouses, pies and more. But we never buy the stuff. Instead, we make our own, which is not only much less expensive, but it is also without all of the chemicals you will find in those traditional frozen concoctions.
If you want to make your own version, here is how you can do it.
You’ll need an empty waxed milk carton to store your home made cool whip, so get that ready. Cut the top of the carton off with a sharp knife, so you have a nice flat top.
Next, purchase some whipping cream at your favorite grocery or dairy store. One small pint will make a lot of frozen desert topping. You might want to have two or three cartons available, depending on the size of the cartons you have on hand.
Prepare a bowl to whip the whip cream, as well as a stand mixer or hand mixer. Stainless steel is best for getting the best quality when whipping. Place the blades and bowl in the refrigerator for a few hours before whipping to get the fluffiest texture.
Next, pour the cream into the cold bowl and whip it on high speed. Add granulated sugar to taste. Continue to whip the cream until you get stiff peaks forming.
Carefully fill the milk carton with the whipped cream. Place plastic wrap or foil over the top and secure it with a rubber band. Then freeze the container upright.
When you need to use some of the topping, cut your amount off of the top with a sharp knife, carton and all. Then recap the carton with your plastic wrap or foil and rubber band.
Mary Ann Romans writes about everything related to saving money in the Frugal Blog, technology in the Computing Blog, and creating a home in the Home Blog. You can read more of her articles by clicking here.
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