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[Bonus Recipe at very bottom of page: Stabilized Whipped Cream]
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Whipped Topping
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1 and 1/2 tsp. unflavored gelatin
2 T. cold water
2 T. boiling water
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1/2 c. ice cold water
1/2 c. instant dry milk
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up to 1/4 c. powdered sugar
1 tsp. vanilla extract
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Combine gelatin and cold water in small bowl. Let stand for 3 minutes.
Add boiling water; blend well. Let cool to room temperature.
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Combine ice water and dry milk in large mixer bowl.
Freeze mixer bowl, milk/water mixture and beaters for 15 minutes.
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Whip chilled milk mixture until stiff peaks form. Add gelatin mixture,
powdered sugar and vanilla extract. Whip just until blended.
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Whipped Topping
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Add equal parts of ice-cold water and dry nonfat powdered milk to the bowl
of stand mixer. Whip mixture until fluffy. Add a little sugar to taste preference,
and a bit of vanilla extract, then continue to beat until the mixture is thickened.
Ready to use.
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Whipped Topping
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1/2 c. ice cold water
1/2 c. sugar
1/2 c. dry instant powdered milk
1 T. lemon juice concentrate
Put water in ice-cold bowl (put bowl and beaters in the freezer for a few minutes before starting). Add milk and beat with cold beaters until stiff. Then add sugar slowly while beating; then add the lemon juice concentrate and beat just to mix in.
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Stabilized Whipped Cream
This will keep in fridge, in air tight container, for 3 to 4 days. Can also make chocolate
whipped cream by adding 2 to 3 T. dry cocoa powder in with the powdered sugar.
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1 c. chilled **heavy cream (Gossner's has cream with 1 year storage life)
5 to 7 T. powdered sugar
1 T. nonfat dry milk powder
1 tsp. vanilla extract
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Add cream to *food processor, then add the powdered sugar (to taste), dry milk powder, and vanilla. Process the mixture just until it thickens (this doesn’t take long at all so check often).
and it holds its shape; yields about 2 cups.
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**if using ultra-pasteurized heavy cream, it might take a bit longer to whip to thickened stage
*can use a bowl and hand mixer instead of a food processor
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