"This is a great fat-free substitute for the real thing. You can also flavor it with vanilla, or any other flavored extract. You will need an immersion blender to make this." — PAMSTER2
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years ago when I was a young bride, I received my first Braun hand blender with a recipe similar to this one--not as much sugar though--just 2 T granulated sugar for 2 cups of skim milk. The trick is to have EVERYTHING chilled in the freezer--the container (the METAL immersion blender attachment if you have it, OR this can also be done with a standard mixer so chill the beaters). Also, I would not change your container as this says(unless it too is chilled in the freezer)--the key is that the milk remain very cold and partially frozen. My original recipe says to freeze until there is a 1/2 inch ring of frozen milk around the rim of the bowl-I originally used a small pyrex bowl. Also, I blended the sugar into the milk before freezing and chilled my vanilla in the refrigerator, adding it as I whipped. The whipping should not take long. If you did not have success, your stuff was not chilled enough. Also--this says use immediately and this is true--as it warms it WILL deflate--don't make it until serving time. Good luck all!
Well, indeed it is a great substitute except it will give you the worst stomachache from the high concentration of condensed air that you are pumping into it! All you're swallowing is air so don't overdue it - just be careful!
WOW! Avoid this one folks, unless you enjoy a challenge. I blended and blended until my arm about fell off, and still nothing but sweet milk. After 15 minutes of blending at every speed, I gave up. The directions really need to be more specific. How long do we blend before peaks begin to form. 2 minutes, or 20? I am trying to salvage my milk mixture. I poured it into a bowl, added extra vanilla to taste preference, and it's now in my freezer. Going to attempt to turn it into ice cream, or rather ice milk. Thanks anyways, but next time, just go to the store and buy cool whip. It will actually save time and even money considering todays milk prices. :-)
After halving the recipe and following the directions, the result was foamed skim milk with a hint of sweetness. I added more sugar in hopes of a whipped cream-like product. That didn't help. It made it worse. This is not something I will try again.
Didn't work at all. I was very dissapointed. Wasted my milk.
I would not use this recipe, even in desperation. I not only wasted milk, but time and money. You should really try out a recipe before you put it onto a site like this. I tried, to no avail, make this recipe work. However, after I exhausted all my efforts and attempts, I ended up with foamy milk with a hint of sweetness.
I whipped the milk for the longest time, and it still didn't work. Even though it got slightly foamy, within 3 minutes the air had gone, and all i had left in the bowl was sweet milk. At the end of the day, cream works the best when it comes to whipped toppings
After reading the previous reviews, I tried this with Lactaid's new Half-and-Half. I still got very bubbly liquid, even after adding more confectioner's sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Substitute Whipped Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 1
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