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Wednesday, April 8, 2009

Food Storage: Whipped Topping

Hi, Brittany here. I realized I tend to provide food storage recipes that are so painfully easy it's almost insulting to your intelligence. Please don't be insulted.

I adore whipping cream, don't you? Especially whipped cream, when it's gently dolloped on, oh, anything. However, sometimes I don't make a particular recipe simply because I feel it would be naked without whipped cream, and I don't have any in the house. Well, not anymore!

Today I'll show you how to make whipped cream--okay, whipped topping--from powdered milk. It's not glamorous, but it's very helpful in adding that little something extra. It's also psychologically indulgent because it looks rich but is really fat-free!

Ingredients: instant powdered milk, sugar, cold water, and vanilla.

Begin by pouring 1/2 cup cold water into a bowl and add 1/2 cup instant powdered milk. Beat to soft peak stage, which according to the recipe is about 4 minutes at medium-high speed with an electric mixer.Next, add 1/2 teaspoon vanilla or lemon extract (I used vanilla) and beat 6 to 7 minutes again.

Add 2 tablespoons sugar and beat for another minute. (Having a helper is very useful here.)

A taste-tester is also a requirement.

Ta-dah! And there you have it, ladies and gentlemen--whipped topping! My family thought it gave our last-minute crepes that little extra oomph.

Whipped Topping
(from back of Kroger Instant Nonfat Dry Milk box)

Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.


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