Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 1999 Sarah Phillips CraftyBaking.com, Healthy Oven is a registered trademark of Sarah Phillips
You want a dollop of sweet, fluffy whipped cream on your dessert, but aren't willing to dive into a bowl full of fat and calories, make this delicious deceiver. To my taste, it blows those imitation whipped cream toppings out of the water. This recipe has been around a long time and I updated it. It's based on one from the 1946 Joy of Cooking Cookbook that regularly used evaporated milk (probably because of wartime rationing), but I use skimmed evaporated milk to reduce the fat. Gelatin stabilizes the whipped cream so it won't deflate. Serve it within an hour of making. We use this recipe with our Raspberry Cloud Cups with New Whipped Cream.
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