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Old 03-04-2006, 04:38 AM   #1
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Cool Whip Copycat and other Whipped Cream Substitutes


Cool Whip Copycat Recipie


Gelatin - 1 tsp
Cold water - 2 tsp
Boiling water - 3 tbsp
Ice water - 1/2 cup
Nonfat dry milk - 1/2 cup
Sugar - 3 tbsp
Oil - 3 tbsp
  • Chill a small mixing bowl.
  • Soften gelatin with 2 teaspoons of cold water, and then add in the boiling water. Stir until gelatine is dissolved.
  • Let it cool til it's lukewarm.
  • Place ice water and dry milk in the chilled bowl, and beat at high speed until the mixture forms stiff peaks.
  • Add sugar, oil and gelatine. Continue to beat will adding these. Place in freezer for 15 minutes and then keep in the refrigerator.
--------------------------------------------

I found the above cool whip copycat somewhere online. I had no idea dry milk could whip.

Does anyone have any related whipped cream substitues?

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Old 03-04-2006, 08:02 AM   #2
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I can't remember her name, but a lady who was quite a pioneer in lowfat/nofat cooking used to use the dry milk and also lowfat milk to whip for desserts. I think she put the milk, the bowl and the beaters in the freezer for a while before whipping. One thing I remember was that she said it would not hold up long so had to be used very shortly.
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Old 03-04-2006, 09:17 AM   #3
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Quote:
Originally Posted by Kirby
Cool Whip Copycat Recipie

Gelatin - 1 tsp
Cold water - 2 tsp
Boiling water - 3 tbsp
Ice water - 1/2 cup
Nonfat dry milk - 1/2 cup
Sugar - 3 tbsp
Oil - 3 tbsp
  • Chill a small mixing bowl.
  • Soften gelatin with 2 teaspoons of cold water, and then add in the boiling water. Stir until gelatine is dissolved.
  • Let it cool til it's lukewarm.
  • Place ice water and dry milk in the chilled bowl, and beat at high speed until the mixture forms stiff peaks.
  • Add sugar, oil and gelatine. Continue to beat will adding these. Place in freezer for 15 minutes and then keep in the refrigerator.
--------------------------------------------

I found the above cool whip copycat somewhere online. I had no idea dry milk could whip.

Does anyone have any related whipped cream substitues?
before I try this, has anybody made it before and was it good?
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Old 03-04-2006, 10:09 AM   #4
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i have made a fairly good fat free whipped topping (it's a floor polish, no, it's a dessert topping! ) by using my immersion blender, aka a boat motor, in emerilisms.

i dissolved a little splenda in just a few ounces of fat free milk, then put the sweetened milk in the freezer for about 15 minutes. when it is just beginning to freeze over but not through, you blend in as much air as possible with the immersion blender's whipping disk.
the only problem is that it deflates quickly, so ya gotta eat it right away, not like that's an issue usually.
i think i'm gonna try to add a little gelatin next time to see if it helps stabilize it some. i wonder what will happen to freezing gelatin. my guess is is will not freeze as quickly as the milk, due to it's viscosity, so it should be ok.
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Old 03-04-2006, 10:16 AM   #5
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Our very own Alton BT, food scientist. Let us know how your experiment works.
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Old 03-04-2006, 04:31 PM   #6
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Quote:
Originally Posted by Debbie
before I try this, has anybody made it before and was it good?
I just made it and it was kind of gross.

Maybe something related will work better.
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Old 03-04-2006, 04:34 PM   #7
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Does tartar or egg white help to stabalize? I think I'll try using regular fat free milk.
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Old 03-05-2006, 12:18 AM   #8
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Check this link about whipped cream and how to stabilize it. It is posted here in a Cool Whip Lite thread. Hope you find it helpful. www.hormel.com/templates/knowledge/ knowledge.asp?catitemid=17&id=962 - 52k
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