Powdered Milk Whipped Topping
For Frankie. I have replied to your email several times and been unsuccessful I believe. I think this is the recipe you are looking for.
- 1 packet unflavored gelatin
- 1 tablespoon water
- 1/3 cup boiling water
- 1 cup cold water
- 1 cup instant non-fat dry milk powder
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 2 to 3 teaspoons lemon juice (optional)
First take the cup of water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up for at least 5 minutes and up to 30 minutes.
Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set it aside.
When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five to ten minutes. Don’t give up if it doesn’t thicken right away, keep beating. When it’s thick gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal.
Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again.
I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook. When I made it the first time, I was quite impressed with the results. Over the years, I modified the recipe, adding the vanilla and lemon juice, and increasing the recipe, to make enough for my large family. It doesn’t taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 75 cents to make. An equivalent amount from my store is $2.89. Big savings.
This recipe is quite easy after you’ve made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most desserts.
Good to see you posting Miss Maggie hope you are well I have followed your blog since your original website and appreciate all you post! God bless you and your family!
I got so excited when I saw you had added a post. Thanks Miss Maggie! I hope you and your family have been well. God Bless all of you!
Thanks Amy & Sharon. It’s good to feel appreciated 🙂 Me & mine are all doing surprisingly well. God is good, and supplies our every need. I have an awful lot to be grateful for!
Thank you so very much. Maggie! I can’t get on the computer whenever I’d like. Soooo. e-mails pile up and I have to get stop to read them when I can and not when I’d like.
On 9/18/17 I woke up and started to get up to start the day. Youngest son and his wife were coming up from Texas hubby and I were doing housework.Had started the day before when “Baby Boy” ;0) called and gave us a heads up.
When I tried to stand and walk, I experienced the most excruciating pain. My legs were so weak I couldn’t stand to put any weight on them. And until I found this wonderful chiropractor I had scans & MRI’s and couldn’t see any improvement. In fact the situation was worse after jumping through the medical hoops.
Husband was coming home from running errands and saw a chiropractor’s office. He stopped to ask some questions and maybe make an appt for me. I went in the very next day and he took x-rays, examined my back, left the room and came in and put the x-rays on the wall viewer.
It just so happens that I have sciatica in my left leg and a curve in right side of my of my spine almost down to my tailbone. When the dr put me face down on the examining table, my husband said he could see a difference of about 1-1/2 to 2″ in the difference between length of my legs. When I had my first son, they gave me a spinal block and it didn’t take.
So we are going twice a week (@$20. a pop)!
But he has helped me a LOT! 2017 reads like a soap opera in our house. It looks somewhat like 2018 might be a repeat.
So, hubby is doing EVERYTHING. But I have to be on site to give directions. Hence, no sewing and very little computer time.
Thanks so much for the recipe. 1/3 cup oil seems like so much oil. Couldn’t I use a long spray of pan spray (like Pam) and get the same results? And I will be using Splenda instead of sugar.
Do you think that would work okay?
Trials are part of living aren’t they? I think it’s how God teaches us to surrender all things to Him. Keeping nothing for ourselves. Because it all belongs to Him anyway. Our sorrows, our triumphs, our challenges, and our successes. It’s my folly to think any of it belongs to me. So then I remember it doesn’t, and I give it all back to him. Until the next time I forget and take it all on myself again. One of these days I will remember that’s He is always in charge and that I don’t have to be. What a comfort that day will be!
For the topping, I have never made it without the oil. I know it does work with splenda just fine. I have used 1/4 cup oil instead of 1/3 cup and the texture was still good and creamy. I think it’s worth trying without the oil, it may not be as creamy, but should still taste pretty good and it will still thicken when chilled.
I am so happy the chiropractor is helping. I am a firm believer in chiropractic care. It can heal some things that nothing else helps. I will continue to pray for you, dear. God’s got this and He wants the very best for you. All my hugs :-).
It is always so nice to read your post Miss Maggie. Sometimes I feel like you are right here telling me how to do things. I love it. Your recipes are so fun to read and make. Your chocolate applesauce cake is such a favorite recipe in this house and has been for many years. Most of my children just want that for their birthday. We make it with pear sauce most of the time and then just put pear sauce on top when we eat it. It is a delight. Hope you have a great day and my God bless you for all you do.
So happy to see you posting. I, too, have been blessed by your blog and being able to use your recipes. I’m on a very limited budget and all of your ideas are helping me. Thanks again.