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All Natural Fat Free Whipped ‘Cream’

Whether you're entertaining or relaxing, this recipe hits the spot.

Ingredients

  • 1/2 cup Non-fat dry milk
  • 1/2 cup ice water
  • 1 egg white I always use pasteurized eggs when they will be eaten raw
  • 1 tsp lemon juice
  • 1/4 cup powdered sugar sifted (you can add up to 1/2 cup for a sweeter 'cream')
  • 1/2 tsp vanilla extract

Instructions

    Cup of Yum
  1. Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
  2. Add the lemon juice and continue whipping on the highest speed for another minute, or two until it is thickened. Depending on your machine, this could take a little longer.
  3. Lower the speed and slowly add in the sugar, and then the vanilla. Beat until well mixed.
  4. Serve right away.

Notes

  • You can find pasteurized eggs, or eggs that have been heat treated to remove any bacteria, right next to the regular eggs in the supermarket. I tried making this recipe with powdered egg whites and did not have a good result. Recipe adapted from Betty Crocker''s Pie and Pastry Cookbook