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    You are in: Home / Community Forums / Breads & Baking / Whipped Cream Substitute
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    Whipped Cream Substitute

    satimis
    Tue Apr 24, 2012 10:23 am
    Food.com Groupie
    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
    Tue Apr 24, 2012 2:15 pm
    Forum Host
    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.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    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
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