Alright, listen up, y’all. You wanna make somethin’ like that Cool Whip stuff but don’t got that heavy cream stuff? Well, I’m gonna tell ya how, even though I ain’t no fancy cook or nothin’. It ain’t gonna be exactly the same, mind you. That store-bought stuff, it’s got all them chemicals and things in it, makes it stay all fluffy. But this here, it’ll do in a pinch, and it tastes real good, ya hear?
First off, milk. Yeah, just plain ol’ milk. The kind you give the kids. But see, milk ain’t thick enough on its own, so we gotta do some fixin’. You know how when you let milk sit, that creamy stuff rises to the top? That’s the good stuff, but milk these days don’t have much of that, so we gotta cheat a little.
So, what we gonna do? We gonna add some butter. Yep, butter. Melt that butter down, not too hot now, just melted. Then, for every cup of that heavy cream stuff you’re supposed to use, you take about three-quarters of a cup of milk and a quarter cup of that melted butter. Mix ‘em together good.
- Milk: 3/4 cup
- Melted Butter: 1/4 cup
Now, some folks say you can use that cornstarch stuff to make it thick. I tried it once. Didn’t like it much. Felt kinda…powdery, you know? But if you ain’t got no butter, I guess you could try it. Take a cup of milk and stir in a couple spoonfuls of cornstarch. Make sure you mix it up real good, so you don’t get no lumps. That’s important.
Okay, now comes the whippin’ part. You need somethin’ to whip it with. I got this old beater thing, works just fine. You can use a whisk if you got the arm for it, but it’ll take a while. Or maybe one of them fancy stand mixers, if you’re lucky enough to have one. Pour your milk and butter mix in a bowl and start whippin’.
Now, you gotta whip it good. Keep whippin’ and whippin’ until it gets all fluffy. It ain’t gonna get as thick and stiff as that Cool Whip from the store, no matter how much you whip it. Milk just don’t have enough of that fat stuff in it. But it’ll get thicker, and it’ll get kinda foamy. And that’s what we want.
And listen here, don’t go tryin’ to use that two percent milk. It ain’t gonna work. I tried that once too. Just ended up with kinda bubbly milk. Waste of time, I tell ya. You need that whole milk, the good stuff.
Once it’s whipped up pretty good, you can add some sugar if you want it sweet. I like to add a little bit of vanilla too, makes it taste real nice. Just a splash, you don’t need much. You can put in other stuff too, like maybe some lemon juice or somethin’. Whatever you like.
Now, this ain’t gonna hold up for long, so you gotta use it right away. It’ll start to go flat after a while, especially if it gets warm. But it’s real good on top of pies or fruit or whatever you got a mind to put it on. And it’s cheaper than that store-bought stuff, that’s for sure.
So there you have it. How to make somethin’ like Cool Whip without that heavy cream stuff. It ain’t perfect, but it’ll do. And it tastes good, that’s the main thing. Now go on and try it yourself. You might be surprised.
And remember, don’t go expectin’ miracles. This here is just a good ol’ homemade fix, not some fancy city folks recipe. But it’s made with love, and that’s what matters, right?
Now, I gotta go, got chores to do. But you remember what I told ya, and you’ll be just fine.
Tags: [Cool Whip, Whipped Cream, Substitute, Heavy Cream, Milk, Butter, Dessert, Recipe, Homemade, Easy Recipe]
