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
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
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In the bowl of a stand mixer (or a medium bowl), combine the milk powder, water, lemon juice and vanilla extract.
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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.
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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.