Total Time
12mins
Prep 12 mins
Cook 0 mins

Name says it all. Putting this here for my personal reference as much as anything else. Hope someone can benefit from this.

Directions

  1. Combine water, lemon juice and vanilla. Stir in nonfat dry milk poweder.
  2. Beat 5-10 minutes or until stuff. Add sugar. Beat 1-2 minutes.
  3. If topping should separate, beat again just before serving.
Most Helpful

This was light and airy, faintly vanilla-sweet. Perfect on a slice of cake. It would be lovely with fresh berries and lemon curd, too! You would never guess that it is almost completely fat-free. It reminded me a lot of meringue. Thanks, MechanicalJen! Made for PAC Spring 2008

Susiecat too May 01, 2008

Finally got to try this. I made it (doubled) early in the day planning to use it with an angelfood cake. I used only one tbls. of refined sugar and one of Splenda. This is how I deal with all recipes using sugar. I found the taste, by itself, just okay, but I was comparing it to fresh whipped cream. Later in the day, I mixed one cup with fresh grapes and orange sections to use as a filling for the cake. The second cup was re-whipped with some orange and some chocolate extract and used to frost the cake. In combination with the added ingredients, came out with a 5 plus star recipe! I am planning on making it again using fresh lime juice to use on a winter fruit salad.

Happy Harry #2 January 20, 2009

I was so delighted when this turned out! It's pretty amazing to watch it whip (used my Kitchen Aid). the texture is creamy, airy, and reminds me of meringue, too. I used another tbs. of sugar and more vanilla, since the taste was a bit off (but I'm not complaining!). I topped berry cobbler with this and it went great. Thanks Jen, for posting. Roxygirl Roxygirl

Roxygirl in Colorado July 29, 2008