WHIPPED DESSERT TOPPING
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat dry milk powder
3 tbsp sugar
3 tbsp vegetable oil
Thoroughly chill a small mixing bowl in the refrigerator.
In another small bowl, soften gelatin with 2 tsp of cold water, then add boiling water, stirring, until gelatin is completely dissolved. Set aside and cool until tepid.
In a chilled mixing bowl, beat ice water and nonfat dry milk at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin.
Cover and freeze for about 15 minutes, then transfer to refrigerator until ready for use.
Stir before using to retain a creamy texture.
Servings: 32
Source: American Heart Association Cookbook 5th edition
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat dry milk powder
3 tbsp sugar
3 tbsp vegetable oil
Thoroughly chill a small mixing bowl in the refrigerator.
In another small bowl, soften gelatin with 2 tsp of cold water, then add boiling water, stirring, until gelatin is completely dissolved. Set aside and cool until tepid.
In a chilled mixing bowl, beat ice water and nonfat dry milk at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin.
Cover and freeze for about 15 minutes, then transfer to refrigerator until ready for use.
Stir before using to retain a creamy texture.
Servings: 32
Source: American Heart Association Cookbook 5th edition
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fillings, Frostings
Desserts - Fillings, Frostings
- Opera Frosting and Opera Cream Refrigerator Frosting
- Pistachio Pudding Frosting (1988)
- Peanut Fudge Sauce (using chocolate syrup)
- Edible glitter recipe
- Maple Butter Sauce (like Applebee's) - I think I've got it!
- Homemade Powdered Sugar
- Slow Cooker Chocolate Fudge Sauce with Variations - Chocolate-Orange Sauce and Fudge Sauce for Ice Cream
- Gingerbread House Glue
- Rosie's Bakery Hot Fudge Filling
- Buttercream Frosting/Icing - I would like to clarify the use of HI-RATIO SHORTENING.
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!