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New
"Whipped Cream"
By
Sarah Phillips
Serves 12 (about 4 cups)
Regular Whipped Cream
Recipe |
You want a dollop of
sweet, fluffy whipped cream on your dessert, but aren't willing to dive into
a bowl full of fat and calories, make this delicious deceiver. To my taste,
it blows those imitation whipped cream toppings out of the water. This
recipe has been around a long time and I updated it. It's based on one from
the
1946 Joy of Cooking
Cookbook
that regularly used evaporated milk (probably because of wartime rationing),
but I use skimmed evaporated milk to reduce the fat. Gelatin stabilizes the
whipped cream so it won't deflate. Serve it within an hour of making. |
