How To Make Whipped Topping

To make whipped topping of 2½ cups you will need the following ingredients:-

• ½ cup evaporated milk, chilled several hours
• 1½ teaspoons lemon juice
• 1 tablespoon honey
• ¼ teaspoon vanilla
• Dash of salt.

Steps in the making of whipped topping:

• Measure evaporated milk and chill with mixing bowl and beaters 1 hour or longer.
• Beat milk to consistency of whipped cream; quickly add remaining ingredients while continuing to beat. Work quickly so topping does not warm to room temperature.
• Serve immediately or freeze immediately.

Variation: For use in frozen desserts,  see Yogurt Chiffon Pie, Yogurt Ice cream, Strawberry Mousse, Coconut-Orange "Creame" and Red Fruit Ripple.

Low-Fat Whipped Topping (2½ cups)

Ingredients:

• ⅓ cup ice water
• ⅓ cup nonfat dry milk
• 1 tablespoon lemon juice
• 2 tablespoons sugar or 1½ tablespoons honey
• 1 teaspoon vanilla

How to Make the low fat whipped topping.

• Measure water and nonfat dry milk and chill with mixing bowl and beaters 1 hour or longer.
• Beat the nonfat dry milk and water until consistency of whipped cream. Add the remaining ingredients while continuing to beat. Work quickly so topping is not allowed to become room temperature.
• Serve immediately or Freeze immediately.

Three things are important to the success of the above.

1. Mixing bowl, beater, and main ingredients (except honey) must all be thoroughly chilled. Topping will not thicken unless very cold. A warm room, warm measuring cup, and any delay in beating topping can make the difference between failure and success!
2. A hand rotary beater or an electric mixer must be used. A blender will not whip topping past the runny stage.
3. These toppings must be served immediately or put in freezer immediately as they soon return to a liquid.