Mock Whipped Cream
Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 1½ cups nonfat milk powder, divided
- ⅛ cup powdered sugar
- 1 cup skim milk, chilled
- 2½ envelopes unflavored gelatin (.25 oz. each), divided
- ¼ cup cold water
- ½ cup hot water
- 2 Tbsp. almond oil
- 3 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1 cup ice water
- To make the whipped topping base, combine ¼ cups milk powder and sugar in a chilled bowl. Mix until well blended. Pour ¼ cup milk and 1½ packages of gelatin into blender. Let sit for 2 minutes to allow the gelatin to soften.
- In a microwave-safe container, heat remaining milk on high until it almost reaches boiling point, 30-45 seconds. Add hot milk to the blender with gelatin; blend 2 minutes, or until gelatin is completely dissolved. Chill for 15 minutes, or until mixture is cool but gelatin hasn’t yet begun to set.
- Using a hand mixer or whisk, beat until doubled in size (It won’t form stiff peaks like whipped cream; however, you’ll notice it will get creamier in color.) Chill until ready to use in desserts. If necessary, whip again immediately prior to folding in other ingredients.
- Allow remaining package of gelatin to soften in cold water and then pour into blender. Add hot water and blend for 2 minutes, until gelatin is dissolved.
- While continuing to blend mixture, gradually add almond oil, powdered sugar, and vanilla. Chill in freezer for 15 minutes, or until mixture is cool but hasn’t begun to set.
- Using hand mixer or whisk, add ice water and remaining 1¼ cups nonfat milk powder to a chilled bowl; beat until peaks start to form. Add chilled gelatin mixture to whipped milk; continue to whip for 10 minutes until stiffer peaks begin to form. This whipped topping will keep several days in refrigerator. Whip again to reintroduce more air into topping before serving.