Substitutehomemade Cool Whip Recipe 455

SUBSTITUTE/HOMEMADE COOL WHIP RECIPE - (4.5/5)

Steps:

• Chill a small mixing bowl. In a small bowl, Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved. Allow to cool for 2-3 minutes. Place ice water & dry milk in the chilled bowl. Beat at high speed until mixture forms stiff peaks. Add sugar- 1 tablespoon at a time, still beating, then oil and gelatin. Place in freezer about 15 minutes then transfer to refrigerator until ready for use. Stir before using to retain creamy texture Definitely CHILL The bowls & Whisk BEFORE making the recipe. This will cut your beating time in half. It takes a LONG time to get Stiff peaks using Nonfat dry milk. Next, USE Nonfat Dry milk. The Full Fat version does NOT work. **Update** Although this goes in the freezer for the first 15 minutes or so- it becomes a very,light, fluffy topping. If, however, you freeze it for extended periods of time, the fluffiness goes away and it takes on a soupier texture.

COOL WHIP / WHIPPED TOPPING / CREAM SUBSTITUTE

Steps:

• Whip the cream with a whisk or wooden fork in a sturdy bowl until peaks form.
• Beat in the powdered sugar tablespoon by tablespoon, until it has something of a real shape and consistency to it. Voila, you're done! Sprinkle with some cinnamon if topping a pumpkin pie.
• I like giving it a light vanilla flavor-- a little goes a long way, 1/8-1/4 tsp is really all you need. For some ideas, 1/4 tsp lemon extract with some yellow food dye makes for a nice lemon cream topping, same with strawberry extract and red food coloring. Almond extract with some crushed almonds on top? Mmm!

JUST LIKE COOL WHIP - COPYCAT

Steps:

• Chill a small bowl.
• Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
• Place ice water and dry milk powder in the chilled bowl.
• Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
• Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
• Stir just before using, to retain creamy texture.
• **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.