PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - BakingShop  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Coupons
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

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


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - BakingShop - Cake Decorating - Jobs - Links

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart