A R Caswell Eula_Mae - May 15, 2013

Whipped "Cream" Topping made with powdered coffee creamer

I seem to recall a recipe that used a powdered coffee creamer and either milk or water to whip into a cold whipped topping.

I recently stooped so low as to buy a boxed Key Lime Pie kit, and it contained a powdered mixture that I added water and milk to and whipped into a cool-whip type topping.

So I was wondering if anyone had ever tried this and had luck with it?



Larry Black lwblack
Monday, August 24 at 12:52 AM
The secret to what you are looking for is found on the ingredients list of Cool Whip and other whipped toppings. When you whip up milk with the coffee creamer it will indeed create bubbles. However the bubbles will dissipate. There is a way to keep the bubbles in place without them popping. That is the use of Xanthun gum and Gar gum. Both are found in whipped toppings. Adding a tsp of either should do the trick. A little goes a long way. Once you get the bubbles trapped, freeze it and then whip it again the get the bubbles even smaller. Repeat over and over again until you get the right consistency you are looking for. Xanthun gum can be found at Wal-Mart in the gluten free baking section. Few preliminary steps must be taken. Get your milk ice cold; near freezing first. Get your beaters and bowl ice cold; near freezing first. Once you add the xanthum gum then add a little cream of tartar OR lemon juice. Both will cause the bubbles to be smaller. And frankly, that is all cool whip is: air suspended in a base of sugar, fat and caseinate(a milk product)...
A R Caswell Eula_Mae
Aug 22, 2013
Thank you so much, Johnny!

I will indeed try this, as I had an attack of chocalitis last night and finished out the very LAST container of Cool Whip in the house with about 3 gallons of chocolate syrup on it. Just awakened from my self-induced coma of euphoria!
john hendricks johnnypie
Aug 18, 2013
hey, are you still looking to perfect that non-dairy whipped topping try this? first chill your bowl and mixer blades as this recipe is mix cold. take one cup of creamer any kind, one/quarter cup of cold water- with a few drops of vanilla,one tablespoon of lemon juice, and 3 tablespoons of powered sugar mix creamer lemon juice and water blend for two mins. add sugar a little at a time mix for about 3 mins. till soft peaks form chill for 20 mins. yeilds about 1 1/2 cups adjust your recipe for more cooled whip enjoy yours truly johnnypie
Kathy Griffin bamagirl125
Jun 1, 2013
Well I forgot to post it the other day, I tried the liquid creamer, used 2 parts creamer 1 part milk, sugar to taste ( didn't need much) beat beat beat, added cream of tartar, it finally got frothy but didn't really get thick, so what am I doing wrong, I will get this ladies, lol it is driving me crazy. But it will be next week before I start back because we leave Sunday for the beach :)
Tammy Cole crazytam
Jun 1, 2013
I have heard of this before also Rhonda...Just not sure the exact recipe on it..I know I use Powdered creamer and water combination in place of milk in some recipes if I run out of milK..Ive done it and it works well;)