Fat Free Whipped Cream!

Submitted by natsxox

"A fluffy, all-purpose topping that can double as a filling. Properly whipped, it will be stiff enough to mound or pipe through a pastry bag. Compliments of Pastrywiz.com"

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 3 cups

ingredients

• 3⁄4 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1⁄2 cup nonfat dry milk powder
• 1⁄2 cup ice water
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla or 1 teaspoon other flavoring

directions

1. Soften the gelatin in the cold water in a small heatproof measuring cup.
2. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
3. Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
4. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
5. Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
6. If not used immediately, store in the refrigerator or freeze in desired shapes.
7. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.

Reviews

[Baking Christi]

It worked! I was very skeptical and very impressed. Honestly I would have liked to give it 3.5 stars. It tasted good for what it is calorie and fat wise but not that great. Overall, I would make it again. Thanks for sharing!