Mock Whipped Cream
This is a low fat, fluffy, all-purpose topping that can double as a filling.
Properly whipped, it will be stiff enough to mound or pipe through a pastry bag.
- 3/4 teaspoon unflavored gelatine
- 1 tablespoon cold water
- 1/2 cup nonfat dry milk powder
- 1/2 cup ice water
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract or other flavoring
- Soften the gelatine in the cold water in a small heatproof measuring cup. Set
the cup in a pan of simmering water and heat about 4 minutes until the gelatine
dissolves; remove from heat (or microwave for about 10 seconds).
- Combine the dry milk, ice water, and confectioners' sugar in the chilled
small bowl of an electric mixer, then beat with chilled beaters at medium speed
until foamy. With the motor running, carefully pour the gelatine down the side of
the bowl so that it doesn't hit the beaters and spatter all over.
- Continue beating at medium speed for 7 to 10 minutes until it is the texture
of whipped cream, then beat in the vanilla extract.
- If not used immediately, store in the refrigerator or freeze in desired shapes.
The mixture deflates on standing and may be re-whipped.
- Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
Makes 3 cups.
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