Best Substitute Whipped Cream Recipes

MOCK CREAM ( WHIPPED CREAM SUBSTITUTE)

Steps:

• Place all ingredients in a bowl and beat until thick like whipped cream.
• If the mixture curdles, continue to beat until smooth- it will come good again!

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!

SUBSTITUTE WHIPPED CREAM

Steps:

• Place milk in freezer for 1 hour. Remove and pour into a tall cylindrical container. Using an immersion blender, start at the bottom and slowly draw the blender up at a tilt. Gradually add confectioners' sugar while continuing to move blender up and down to build volume. When milk begins to form soft peaks, mix in vanilla extract. Serve immediately.

WHIPPED CREAM SUBSTITUTE

Steps:

• Combine water, lemon juice and vanilla. Stir in nonfat dry milk poweder.
• Beat 5-10 minutes or until stuff. Add sugar. Beat 1-2 minutes.
• If topping should separate, beat again just before serving.

LOW FAT TOPPING - MOCK WHIPPED CREAM SUBSTITUTE

Steps:

• Pour milk into a large metal or glass bowl.
• cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
• Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
• After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
• Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.

MOCK WHIPPED CREAM SUBSTITUTE

Steps:

• Mix water and dry milk and chill thoroughly.
• Whip to form peaks.
• Add lemon juice and continue whipping to form high peaks.
• Beat in sugar.

LOW FAT WHIPPED CREAM SUBSTITUTE

Steps:

• First, you need to get the milk to a cold enough temperature to whip. This.
• is easiest done by pouring it into a shallow tray, bowl, or ice cube trays.
• and placing in the freezer until you see crystals begin to form around the.
• edges.
• While the milk is chilling, combine the gelatin and water in a dish, without.
• stirring. Place the dish in a small saucepan or dish containing hot water.
• and let stand until the gelatin dissolves - about 5 minutes. Remove dish.
• from the hot water, stir the gelatin and allow to cool.
• Beat the milk in a medium size bowl until stiff peaks form. Gradually add.
• the sugar, oil, and then gelatin mixture. Continue beating until stiff peaks.
• form again. Cover and place in freezer for 10 minutes, then transfer to.
• refrigerator. The mixture will become very stiff.
• Before serving, stir to soften. Will keep 3 days covered in refrigerator.

WHIPPED CREAM SUBSTITUTE

Steps:

• You can put a couple cans of coconut milk in the fridge (make sure it's regular, not light coconut milk). The next day open them up and drain the liquid off the top. Use mixers to mix the creamy part with some sugar and vanilla. It's really good. I hope you like it. I forgot to say that I use powdered sugar. Also, a coconut milk with a bit of guar gum in it seems to work well (if you tolerate guar gum). It's best to experiment lots until you get the texture and flavor that you like (I never measure anything). http://www.glutenfreeforum.com/index.php?s=b46531698b70371af801c039f7a14c48&showtopic=51125&st=0&p=469831entry469831