Whipped Topping 1965
"homemade. I find this tastes much better than any other pre-made toppings that you buy in the frozen food section. I have always used the Pet Brand Instant Milk. I use my steel mixer bowl and put it with the water into freezer, and also my beaters so everything is cold and icy. This recipe is originally a back of the box recipe from Knox. It is similar to ones on Zaar but this also has lemon juice, which I think helps to keep it white, and adds flavour."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 cups whipped
ingredients
- 1 cup cold water (freeze til slushy icy)
- 1 cup dried powdered milk (Carnation or Pet)
- 1 tablespoon unflavoured gelatin (Knox)
- 1 tablespoon water
- 1⁄3 cup boiling water
- 1⁄3 cup granulated sugar
- 1⁄3 cup vegetable oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
directions
- Pour the cup of water into a large metal bowl and put into the freezer. Place your beaters in freezer also so they are just as cold.
- Next place the unflavored gelatin into a small bowl and add the one tablespoon cool water and stir just to help bloom.
- Add the boiling water to the gelatin mixture.
- Stir it with a fork for several minutes, to dissolve the gelatin completely.
- Set it aside to cool a bit.
- Meanwhile measure the oil, vanilla and lemon juice all into a small container.
- Set it aside.
- Also measure the sugar and set aside.
- When the water in the freezer has ice crystals forming on it, take it out and place it on the counter.
- Pour in a full cup of dry milk powder.
- Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes at least.
- Continue beating, and gradually add the sugar.
- When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream.
- The texture of the topping will change a little bit, becoming bright white and creamier.
- Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken.
- Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits.
- Stirring it will make it creamy again.
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Reviews
-
Usually I use whipping cream for whipped topping, but I always wanted to try this kind of homemade whipped topping just for curiosity's sake :-) I still prefer whipping cream, but if you want to prepare something in advance which can be kept in the fridge without collapsing after ten hours, this is it. Looks beautiful and tastes better than I thought, and it was fun to make it! Next time maybe I'll try it with virgin coconut oil. Thanks for posting this!
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
