Step 1: Prepare the whipped topping mixture

• Grab a large mixing bowl (a stand mixer bowl or a deep bowl suitable for electric beaters works best).
• Pour in the heavy whipping cream (make sure it’s very cold straight from the refrigerator for the best volume).
• Add one full packet of your chosen Kool-Aid powder (for the blue version, use the blue raspberry or your preferred blue-colored flavor).
• Then sprinkle in the granulated sugar — this helps sweeten the whipped cream and balances the tangy Kool-Aid flavor.

Step 2: Whip the mixture into fluffy perfection

• Using your stand mixer fitted with the whisk attachment (or a hand mixer with beaters), begin whipping the heavy whipping cream, Kool-Aid powder, and sugar together on medium speed for about 30–60 seconds. This gives the ingredients a chance to start combining without splashing everywhere.
• Once everything looks mostly incorporated (no large dry pockets of Kool-Aid powder), increase the speed to high.
• Continue beating on high for 2–5 minutes, depending on your mixer and the temperature of the cream. The mixture will first become thicker and start to hold soft, gentle peaks (when you lift the beaters, the tip will curl over slightly). Keep going until it reaches stiff peaks — the whipped cream will stand up straight and firm when you lift the beaters, with the peak holding its shape without flopping over. The texture should look light, glossy, and cloud-like.
• Take two of your tulip-shaped glasses (the ones with the elegant, gently flared rim work especially well here). Pour your prepared Kool-Aid into each glass until it’s filled about halfway.
• Next, add ice cubes gradually until the glass is roughly two-thirds full. This usually means leaving a nice open space at the top—enough to give the drink room to chill properly, prevent overflow when stirring (if you add anything else later), and keep that classic layered look as the ice slowly melts and dilutes the Kool-Aid just right.
• Spoon or pipe the whipped cream directly onto the surface of the chilled Kool-Aid and ice, letting it mound up beautifully in the center. Aim for a nice, fluffy peak that sits proud above the liquid line—think classic soda-fountain style or a little taller if you like it extra indulgent. The whipped cream should cover most of the open surface without completely burying the colorful Kool-Aid underneath, so you get that striking layered contrast as you look down into the tulip glass.
• If you’re using a piping bag, a large star tip works especially well to create those pretty ridges and swirls. If you’re spooning it on, use the back of the spoon to gently shape and lift the cream into a soft peak. Either way, don’t be shy—about 2–3 generous tablespoons per glass gives the perfect balance of creamy richness and refreshing drink.

• Give the drink one final, gentle stir to blend the Kool-Aid whipped cream into the chilled blue liquid below. Use a long spoon or cocktail stirrer and move in slow, sweeping circles—don’t overdo it. You’re not trying to completely dissolve the whipped cream; the goal is to create beautiful streaks and swirls of creamy white running through the vibrant blue, with some fluffy pockets still floating near the top. This partial mixing gives every sip a perfect balance: cool, tangy Kool-Aid followed by silky, sweet creaminess, with the ice keeping everything refreshingly cold as it slowly melts.
• Once you’ve got those lovely marbled layers, finish each glass with a flourish. Slide in a colorful straw—bright red, neon green, or even a striped paper one for extra fun—so it stands tall and ready to sip. For that classic summer-vibe touch, add a small paper cocktail umbrella (open it with a quick flick) perched on the rim or tucked playfully into the whipped cream peak. The little umbrella instantly turns this into a backyard party drink, a poolside treat, or just a cheerful escape on a hot afternoon.