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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Clever Whipped Topping from Milk Powder is a billowy, sweet dessert topping like a light, fluffy hybrid of whipped cream and meringue. If you don’t have any heavy cream, or you’re looking for a delicious topping that isn’t as heavy or rich as whipped cream, or just want to try an easy recipe that works like magic, you’ll love this!
- 10 minutes total time: With this mostly hands-off recipe, all you do is whip!
- Budget-friendly: You only need five low-cost, simple ingredients.
- Light, airy, delicately sweet: This isn’t whipped cream, but another type of whipped topping that is just as lovely in its own way!
- Versatile and fun: This is fabulous on anything from hot chocolate to cream pie to chocolate cake to pumpkin pie. You can even use it to make pancakes and waffles an extra-special treat!
We’ve all been caught in a pinch in the kitchen, and it’s empowering to learn different cooking techniques when you’re lacking ingredients or short on time. Plus, it’s fun to experiment! In addition to this Whipped Topping From Milk Powder, try The Easiest Raspberry Freezer Jam Recipe, The Easiest Puff Pastry, Dairy-Free Vanilla Buttercream Frosting, and Homemade Vanilla Ice Cream.
I know some of you might be skeptical about making whipped topping from milk powder. Does it really work? Does it taste good? It might seem a little unusual, but trust me, it’s delicious! Sweet, fluffy, and cloud-like, it’s the perfect alternative to whipped cream. Just remember, this topping isn’t meant to replace whipped cream—it’s a fun substitute! My top tip: whip it as thick as you can so it holds its shape longer. Use it right away for the best results, but don’t worry—if you need to re-whip, it’ll work within 24 hours. Enjoy this easy, magical recipe!
Table of Contents
- What is Whipped Topping Made from Milk Powder?
- Tools You Need
- Key Ingredients and Why
- How to Make Whipped Topping From Milk Powder
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Whipped Topping Recipes
What is Whipped Topping Made from Milk Powder?
- Whipped Topping from Milk Powder is a frothy dessert topping made from whipping up non-fat milk powder, ice water, sugar, vanilla, and lemon juice at high speed. It’s an affordable, sweet, foamy alternative to whipped cream.
- This delicious whip is a delightful dessert topping, but note that it is not whipped cream! If you’re out of heavy whipping cream (cream with 36% milk fat) and want a rich facsimile, check out my recipe for How to Make Whipped Cream Without Heavy Cream (From Butter and Milk).
- Shelf-stable powdered milk was invented in the late 1900s, giving people without electricity a way to store milk. Due to its low cost, it exploded in popularity during the Great Depression and was used in recipes ranging from soup to cake. My whipped topping recipe highlights milk powder’s versatility!
Tools You Need
- Mixing bowl
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Kitchen scale (optional)
- Stand mixer (optional) or electric hand mixer
Key Ingredients and Why
Nonfat milk powder
- Nonfat milk powder provides a mildly sweet, fresh dairy taste in this recipe.
- Because nonfat milk powder is used, this topping is pleasantly light and foamy, not rich and creamy.
- Look for nonfat milk powder in the baking aisle.
Ice water
- Ice water rehydrates the dried milk powder. When they’re whipped together, they create a foamy mixture.
- Using ice water is crucial here, because it creates a stable structure by keeping the milk proteins firm.
Lemon juice
- Lemon juice’s acid stabilizes the foam by strengthening the milk proteins, allowing the bubbles to hold air better and create a stable foam.
- Lemon juice balances the flavors, enhancing the overall taste.
- Substitutions: You can use 1/16 teaspoon of cream of tartar in place of the lemon juice.
Vanilla extract
- Vanilla extract adds a delightful, warmly creamy, slightly floral flavor to the topping.
- Additionally, vanilla adds an enticing aroma.
- Substitution: You can use an equal amount of vanilla bean paste.
Granulated sugar
- Granulated sugar sweetens the whipped topping.
- The granulated sugar also helps keep the topping stable for longer by holding and retaining moisture, keeping the mix foamy.
- Substitutions: You can use powdered sugar (confectioners’ sugar) instead of granulated sugar.
How to Make Whipped Topping From Milk Powder
- In the bowl of a stand mixer (or a medium bowl), combine the milk powder, ice water, lemon juice, and vanilla extract.
- Using a whisk attachment (or an electric hand mixer), whip the mixture first on medium-low and then gradually increase the speed to medium-high speed and then high speed as the mixture thickens, for five to eight minutes.
- Slowly add the sugar and continue whipping for two more minutes. Use immediately. Any leftovers can be kept in the fridge for 24 hours and re-whipped if necessary.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- The touch of lemon juice just balances the flavor, but it doesn’t taste lemony.
- You can use a stand or handheld mixer with beaters for this recipe. I do not recommend doing it by hand.
- This topping is fairly delicate and I recommend using it only as a finishing dollop on a dessert. It isn’t stable enough to layer or frost a cake.
- This whipped topping should be used right away as it will deflate fairly quickly. Any leftovers can be kept in the fridge for 24 hours and re-whipped if needed.
- For flavor variation, you can swap out the vanilla extract with another extract of your choice! For example, maple extract (or maple syrup) would give the topping a warmly sweet flavor, and would be great with Creamy Banana Pudding.
Make Ahead and Storage Instructions
Make ahead tips:
- It’s best to use this whipped cream substitute immediately.
How to store leftovers:
- Store leftover whipped cream from milk topping in the refrigerator for up to 24 hours.
- Re-whip if needed before enjoying.
FAQs
How do I make my homemade whipped topping as fluffy and smooth as possible?
- Whip the mixture on low first to combine the ingredients, and then whip on high.
- Stop whipping when soft peaks form. Over-whipping could cause the mixture to separate and become watery and/or clumpy.
Can I use this homemade whipped topping to frost a cake?
- No, this light and foamy homemade whipped topping is not thick and stable enough to frost a cake or fill it.
- Use my Stabilized Whipped Cream recipe for a homemade whipped cream that won’t lose its shape and is perfect for layer cakes!
What are some other flavors I can use in this homemade topping?
- Sift a tablespoon of cocoa powder into the mixture for a chocolatey topping. A dollop would be fabulous on Classic Homemade Vanilla Pudding.
- Add 1/2 teaspoon of cinnamon for a lovely homey topping perfect on my Creamiest Rice Pudding.
- Or add a 1/2 teaspoon of lemon zest in addition to the lemon juice for a bright citrus taste (you can also use the vanilla extract). Try it on Rasberry Sorbet.
More Whipped Topping Recipes
- How to Make Whipped Cream Without Heavy Cream
- Coconut Whipped Cream
- How to Make Frozen Whipped Cream
- How to Make Stabilized Whipped Cream
- Chocolate Whipped Cream
Try These Recipes!
Watch The Recipe Video!
Whipped Topping (Milk Powder)
My whipped topping from milk powder is light, airy, and budget-friendly—a sweet, foamy alternative to whipped cream, ready in 10 minutes!
Servings: 2 cups
My whipped topping from milk powder is light, airy, and budget-friendly—a sweet, foamy alternative to whipped cream, ready in 10 minutes!
Servings: 2 cups
Ingredients
- ⅓ cup (1 oz/28 g) nonfat milk powder
- ⅓ cup (2 ½ oz/80 ml) ice water
- 1 ¼ teaspoons lemon juice
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar
Instructions
- In the bowl of a stand mixer (or a medium bowl), combine the milk powder, water, lemon juice and vanilla extract.
- Using a whisk attachment (or an electric hand mixer) whip the mixture first on medium-low and then gradually increase the speed to high as the mixture thickens, for 5-8 minutes.
- Slowly add the sugar and continue whipping for 2 more minutes. Use immediately. Any leftovers can be kept in the fridge for 24 hours and re-whipped if needed.
Recipe Notes
- The touch of lemon juice just balances the flavor, but it doesn’t taste lemony.
- You can use a stand or handheld mixer with beaters for this recipe. I do not recommend doing it by hand.
- This topping is fairly delicate and I recommend using it only as a finishing dollop on a dessert. It isn’t stable enough to layer or frost a cake.
- This whipped topping should be used right away as it will deflate fairly quickly. Any leftovers can be kept in the fridge for 24 hours and re-whipped if needed.
- For flavor variation, you can swap out the vanilla extract with another extract of your choice! For example, maple extract (or maple syrup) would give the topping a warmly sweet flavor, and would be great with Creamy Banana Pudding.
Can we use full fat milk powder?
Gemma: Can you do this with whole powdered milk instead of non-fat? I can’t stand non-fat dry milk. I hate just the smell of it let alone the taste.
Kathy