Mock Whipped Cream - lowfat
3/4 ts Unflavored gelatin
1 tb Cold water
1/2 c Nonfat dry milk powder
1/2 c Ice water
2 tb Confectioner's sugar*
1 ts Vanilla or other flavoring
A 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.
Soften the gelatin 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 gelatin dissolves; remove from
heat. (or microwave for about 10 seconds)
Combine the dry milk, ice water, and confectioner's 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 gelatin 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. 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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