I’m not a fan of that canned, store-bought whipped cream – it is so full of additives that it’s a lot unhealthier than it really needs to be; I much prefer to simply whisk of bowl of whipping cream with some sugar. The problem is, I often struggle to find whipping cream, or, thanks to my head-in-the-clouds tendencies, forget to buy the right cream when I’m at the store. It has happened more times than I care to admit, that I’ve started making a delicious dessert, only to realize too late that I don’t have my cream.
So what to do in an emergency situation like that? Turn milk into whipping cream, of course!
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What You’ll Need:
• ¼ cup cold water
• 10g unflavored gelatin (or agar agar)
• 1 cup full cream milk
• ½ teaspoon vanilla essence
• ¼ cup icing sugar
Once you’ve combined all the ingredients the mixture goes into the fridge for about an hour so that it can set and thicken, as you give it a quick stir every 15 minutes or so. Then all you need to do is beat it with an electric mixer so that you get that perfect consistency.
What an interesting way to turn regular milk into thick, fluffy and delicious whipped cream!
This looks fantastic! Do you know if this has less calories than regular heavy cream? Thanks!
How much whipped cream does this recipe make? Can't wait to try it in a recipe!
Can we cream keep in freezer so that it sets thorough