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Prep 1 hr
Cook 0 mins
This is close enough to real thing, although I have never tried it but I imagine that the mixture could be frozen until ready to use --- *note* do not double the recipe as it will not thicken properly, make two separate recipes in two bowls, use only *pure* vanilla extract for this :)
- Chill a small bowl.
- Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
- Place ice water and dry milk powder in the chilled bowl.
- Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
- Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
- Stir just before using, to retain creamy texture.
- **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.
My first experience making this recipe was also getting a cream like consistency. Reading other similar recipes for whipping skim milk into whipped topping yielded the secret. You must start with ice cold ingredients, whisk, and bowl. I put the dry milk and water, mixed together in the freezer until slushy and placed the beater and bowl in as well. The result was the fluffy topping you'd expect. The only thing is that the color of the topping is a little brown, not pure white as the off the shelf brand. Perhaps if I could find a vanilla without brownish color it would remain whiter. All in all it takes great and is useful in recipes where the off white color wouldn't matter.
Pretty cool stuff! I made just as directed. The result was white and fluffy and tasted similar to but better than Cool Whip. You could choose this recipe because it's cheap or because you have all of the ingredients on hand, but I would heartily endorse it as a healthier alternative to the stuff in the store. I mean, really, read the label sometime, it's disgusting! I don't feel guilty serving this to my kids since it's actually a good source of calcium without all of the hydrogenated fats. Yuk! If you avoid sugar, I'm sure Splenda would work well also. I preferred this in Layered Strawberry Squares #114981 which I had previously made with the real thing. I should have thought to make this in the KitchenAid mixer, it does take a while to beat the water and dry milk to stiff peaks. I'll do that next time. Thanks, Kittencal, for a great idea!
The first time I made it I couldn't quite get the right texture, it was more of a thick cream consistency. I then made it again using 1/2 milk powder and 1/2 coffee creamer and I got a better result with a creamier flavour, but I still couldn't get the right texture. I used it more as a cream substitute, and as that it worked quite well.