Mamma's Milk Topping
I have a pen pal who was originally from Washington State but now lives in Australia. She mentions that one of the things she misses is Cool Whip. When I suggested Dream Whip, she said she'd already tried it and it was a soggy mess.
Funny, but reading through a new cookbook, I found a recipe for homemade, eggless whipped topping. I've seen similar recipes before, but they didn't make a dent since I had no need for them. Today, as I write Mamma's recipes, lo and behold! here's another one. I have no idea if this will work. Hope my buddy in Oz, as she says, will want to give it a shot.
List of Ingredients
- 1 1/2 cups undiluted evaporated milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract or 1/2 teaspoon almond extract or a little cinnamon or nutmeg
- 1/2 cup confectioners or granulated sugar (interesting, huh?)
Instructions
- Chill milk in ice cube tray until soft crystals form through the milk, about 15 or 20 minutes.
- Whip until stiff enough to form peaks; add lemon juice. Whip enough to blend well. Fold in sugar and vanilla.
- If topping is not to be used at once, refrigerate. It will hold up well 45 minutes to an hour.
Final Comments
Makes 1 1/2 cups or 6 servings of 4 tablespoons each.
I would imagine that this recipe dates back to before WW II, before we had Dream Whip or Cool Whip. Cooks then weren't particularly diet conscious. If whipping cream were available or cheap, that was the topping of choice. The evaporated milk was indeed cheap and that would make it highly useful during the Depression.
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