Whipped Cream Substitute

[satimis]

Hi all,

I followed following link to whip cream using a modified recipe.

Whipped Cream Substitute
http://www.food.com/recipe/whipped-cream-substitute-278191#ixzz1qG3HVhZm

Ingredients
1/3 cup skim-milk
1 1/4 teaspoons lemon juice
1/2 teaspoon vanilla
1 tablespoons sugar

I don't have milk powder replacing it with 1/3 cup skim-milk. The cream is not thick enough and melts afterwards.

Photo: whip_cream_IMG_0305.JPG
http://ubuntuone.com/7dnIQ9PBZx6qQDWRn2jwkI

It can't stay as cream for long time.

Comment and suggestion will be appreciated. TIA

B.R.
satimis

[Dee514]

The substitution you made (1/3 cup liquid skim milk) is not a suitable substitute for the 1/3 cup ice water + 1/3 cup non fat dry milk powder.

The powdered milk + the ice water makes a thick liquid that will whip, but must be used immediately, (you cannot make it in advance and expect it to hold up like stabilized real whipped cream). The 1/3 cup of liquid skim milk is too thin to whip.
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These recipes are not for a whipped cream "substitute", but they are for a cake filling, etc.

Glen's Creamy Cake Filling (Mock Cream)

Warm Weather Cream Horn Filling