Homemade Whipped Topping Substitute; or Dream Whip

"handy to have in emergency recipe that uses everyday ingredients"
photo by a food.com user photo by a food.com user
Ready In:




  • if kitchen is warm, prechill a deep, narrow bowl and beaters.
  • combine above ingredients in chilled bowl.
  • beat with handmixer until thick and peaks form.
  • add 3 tbsp white sugar and 1 tsp vanilla.
  • beat again.

Questions & Replies

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  1. Angela W.
    Doesn't taste good. Does not hold shape. It would be impossible to use in recipes.
  2. hawkswife
    I haven't tried this recipe but looking at it I can see some problems. <br/>For one, the lemon juice would curdled any dairy fat product. <br/>Two, the powdered milk should be the instant milk type ( I know this from experience. )<br/>Three, although the direction call for sugar; its not in the ingredient list. Plus it calls for 1Tbsp of vanilla in the ingredient list then 1tsp of vanilla in the directions. That's a lot of vanilla for this recipe. <br/>Four, the butter is confusing me. If you are to add butter you would want to cream it first with sugar or the instant milk powder as if you just did it all at once with cold water you would have butter lumps in the mixture.
  3. mums the word
    Oh my, this was a total flop and I'm not sure why! I followed the recipe exactly but all I got was a curdled, brownish liquid that was about the consistency of a very thin gravy (after beating for about 15 minutes). I was so hoping this would work as I forgot to buy whip cream and I needed it for dessert tonight. Oh well, I guess I'll save on the extra calories from the whip cream!
  4. celia_47
    Sorry, this didn't work at all, very disappointed!
  5. kristin d.
    Your first post with the butter was right on. After I failed the first few times I found another recipe for Twinkie filling thats the same idea. Thanks for your recipe! Heres a link for the twinkie recipe incase anyone wants to see it. http://www.grouprecipes.com/44626/twinkie-filling-for-cakes.html


  1. kristin d.
    Ingredients 1/2 c. butter 1/2 c. Crisco 1 c. sugar--granulated 2 tsp. vanilla 2/3 c. Pet milk (evaporated NOT condensed)(5 1/3 oz. can) 2 tsp. (level) meringue powder How to make it Make sure butter and Crisco are room temperature. Put all ingredients together in the bowl of a stand mixer. Using flat beater attachment, beat for about 30 minutes constantly on medium/high (on a Kitchenaid this is a 6 or 7) It will look like a complete mess for the first 20 minutes or so, and you'll want to give up. Give it time. Let it beat on... It comes together around 20-22 minutes and begins to "fluff" up. Let it go until about 30 minutes or until it's fluffy, white, and emulsified completely. OUT OF THIS WORLD GOOD!! (Great for people who want an icing that's "not too sweet.") *Note* You can buy the meringue powder in the Wilton section of Wal-Mart, Target, or at cake supply stores. *Note* Stays fresh in fridge for up to a week, fresh on counter for 2 days or in cake. Enjoy!!! --Kn0x-- http://www.grouprecipes.com/44626/twinkie-filling-for-cakes.html
  2. Joseph C.
    Switch the sugar with powdered sugar and add 2 more tablespoons



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