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
My Private Note
Units: US | Metric
- 1Soften the gelatin in the cold water in a small heatproof measuring cup.
- 2Set 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).
- 3Combine 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.
- 4With 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.
- 5Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
- 6If not used immediately, store in the refrigerator or freeze in desired shapes.
- 7The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Fat Free Whipped Cream!
Serving Size: 1 (215 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 99.1
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.1 g
- Cholesterol 4.0 mg
- Sodium 109.2 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 0.0 g
- Sugars 15.7 g
- Protein 7.7 g