This homemade whipped topping is firm like the store-bought variety, but it tastes creamy and fresh, just like the best homemade whipped cream. It is easily spreadable if you want to use it as a topping, and it is the perfect ingredient for no-bake desserts that call for Cool Whip. Next time you need Cool Whip, skip the grocery store and make it at home. Ingredients ¼ cup of cold water 1 teaspoon unflavored gelatin 4 stalks of celery, cut in half ½ teaspoon cream of tartar 1 ¾ cup whipping cream 3 tablespoons sugar 2 teaspoons vanilla Instructions 1. Place the water into a very small saucepan and sprinkle gelatin over it. After 2-3minutes it will form a jelly-like mixture. Place over low heat and stir until you are sure the gelatin is completely dissolved, no longer. Remove from heat and allow to cool (see Note). 2. In a small bowl, stir the cream of tartar into a small amount of the whipping cream and use a whisk to be sure there are no lumps. Pour this into the bowl of an electric mixer, add the remaining cream, and begin to whip on medium speed. As the cream begins to froth, slowly add the sugar and increase speed to high. The cream will begin to increase in volume and thicken. With the machine running, slowly add the gelatin mixture and continue to whip until cream is light and thick about 2 more minutes. 3. Use immediately or place it into an airtight covered container and store in the refrigerator for up to 5 days. This mixture should not be frozen. Note: Cream of tartar is a natural ingredient that increases the size of air bubbles in the cream. The gelatin then will stabilize the mixture and allow the whipped cream to hold its shape for several days.
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