Low Fat Topping Mock Whipped Cream Substitute Recipes

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.

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.

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!

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!

Steps:

• Combine all ingredients in a bowl.
• Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
• Spread on cakes or cupcakes or anything that requires icing.
• Delicious!

Steps:

• Allow cream cheese to warm to a spreadable consistency.
• Combine cream cheese and margarine together in a bowl until well blended.
• Work the whipped topping into the mixture.
• Spread on scones, or other items.

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.