Fat Free Whipped Cream!

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: 15 mins
• 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.