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"
photo by a food.com user photo by a food.com user
Ready In:
3 cups




  • Soften the gelatin in the cold water in a small heatproof measuring cup.
  • 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).
  • 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.
  • 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.
  • Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
  • If not used immediately, store in the refrigerator or freeze in desired shapes.
  • The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.

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  1. 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!


I love cooking! Like seriously it's become quite an obsession...:S Oh well, it's alot better than most things one could get hooked on. At least I'm keeping my friends and family happy :D I'm really concerned about health 'and stuff' so I will modify any recipe to make it low fat/low sugar/high fibre etc. Sometimes it works whilst keeping the taste, sometimes it doesn't. I guess I'm just gonna keep trying until I can make every recipe something you won't feel guilty about eating... Oh yea, I prefer using my microwave especially for baking, even though it's not even a microwave OVEN!
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