Storage Whipped Topping

Food Storage Whipped topping.

I think that I can speak for a few of us that getting a nice creamy topping from your food storage can be a pretty good endeavor. Most of us have put up ready made products but what happens when there isn't any available. So here is a recipe that I would like to share with all of you.

 1 packet unflavored gelatin

 1 tablespoon water 

 1/3 cup boiling water 

 1 cup tap water 

 1 cup instant non-fat dry milk powder 

 1/2 cup sugar 

 1/3 cup vegetable oil 

 1 Tbs. vanilla extract

 2  teaspoons lemon juice 

First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe you can also use the hand crank blender available at Emergency essentials 

http://beprepared.com/product.asp_Q_pn_E_FP%20B300_A_name_E_Vortex%20Hand-Crank%20Blender 

my friends there will be more than willing to take a moment and visit with you on any of your food storage needs they also have a wonderful tool to help you do a good food storage plan to suit your needs.), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook.