I’ve been going through my old recipe cards this past week, and where possible I’ve been adding them to my Pinterest boards and eliminating the actual cards. Sometimes, a similar recipe is okay; but other times, when either the recipe is a family tried and true, or I know that the recipe itself really works as-is, a substitute just won’t do. This recipe is one of the latter – I’ve used it before it a pinch, and know that, at least if I put it here on my blog, I’ll know exactly where to find it when I need it again!
This recipe is for those times when you are out of whip cream, but need some and you simply don’t have time to (or don’t want to) run to the store for one item. As long as you have these items on hand (which I recommend – powdered milk can be used for a number of recipes, such as my Ranch dressing dry mix), you can whip it up in 10 minutes! Chill, and serve it up! No eggs, and you can make it either with or without sugar – depending on whether you need it for spaghetti carbonara or for apple pie.
Mock Whip Cream
½ C. cold water
1 Tbs. lemon juice
¾ C. skim milk powder
A dash of salt
Whip together, beating 8 minutes or until the mixture stands in stiff peaks.
For sweet cream, gradually beat in:
¼ C. sugar
¼ tsp. vanilla extract
Chill before serving.