Rating: 2.33 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6

This is a great fat-free substitute for the real thing. You can also flavor it with vanilla, or any other flavored extract. You will need an immersion blender to make this.

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Recipe Summary test

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place milk in freezer for 1 hour. Remove and pour into a tall cylindrical container. Using an immersion blender, start at the bottom and slowly draw the blender up at a tilt. Gradually add confectioners' sugar while continuing to move blender up and down to build volume. When milk begins to form soft peaks, mix in vanilla extract. Serve immediately.

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Nutrition Facts

97 calories; protein 5.5g; carbohydrates 18.2g; fat 0.1g; cholesterol 3.3mg; sodium 68.8mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
03/17/2011
years ago when I was a young bride I received my first Braun hand blender with a recipe similar to this one--not as much sugar though--just 2 T granulated sugar for 2 cups of skim milk. The trick is to have EVERYTHING chilled in the freezer--the container (the METAL immersion blender attachment if you have it OR this can also be done with a standard mixer so chill the beaters). Also I would not change your container as this says(unless it too is chilled in the freezer)--the key is that the milk remain very cold and partially frozen. My original recipe says to freeze until there is a 1/2 inch ring of frozen milk around the rim of the bowl-I originally used a small pyrex bowl. Also I blended the sugar into the milk before freezing and chilled my vanilla in the refrigerator adding it as I whipped. The whipping should not take long. If you did not have success your stuff was not chilled enough. Also--this says use immediately and this is true--as it warms it WILL deflate--don't make it until serving time. Good luck all! Read More
(28)

Most helpful critical review

Rating: 3 stars
02/22/2003
Well indeed it is a great substitute except it will give you the worst stomachache from the high concentration of condensed air that you are pumping into it! All you're swallowing is air so don't overdue it - just be careful! Read More
(26)
12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
03/17/2011
years ago when I was a young bride I received my first Braun hand blender with a recipe similar to this one--not as much sugar though--just 2 T granulated sugar for 2 cups of skim milk. The trick is to have EVERYTHING chilled in the freezer--the container (the METAL immersion blender attachment if you have it OR this can also be done with a standard mixer so chill the beaters). Also I would not change your container as this says(unless it too is chilled in the freezer)--the key is that the milk remain very cold and partially frozen. My original recipe says to freeze until there is a 1/2 inch ring of frozen milk around the rim of the bowl-I originally used a small pyrex bowl. Also I blended the sugar into the milk before freezing and chilled my vanilla in the refrigerator adding it as I whipped. The whipping should not take long. If you did not have success your stuff was not chilled enough. Also--this says use immediately and this is true--as it warms it WILL deflate--don't make it until serving time. Good luck all! Read More
(28)
Rating: 3 stars
02/22/2003
Well indeed it is a great substitute except it will give you the worst stomachache from the high concentration of condensed air that you are pumping into it! All you're swallowing is air so don't overdue it - just be careful! Read More
(26)
Rating: 1 stars
04/02/2005
WOW! Avoid this one folks unless you enjoy a challenge. I blended and blended until my arm about fell off and still nothing but sweet milk. After 15 minutes of blending at every speed I gave up. The directions really need to be more specific. How long do we blend before peaks begin to form. 2 minutes or 20? I am trying to salvage my milk mixture. I poured it into a bowl added extra vanilla to taste preference and it's now in my freezer. Going to attempt to turn it into ice cream or rather ice milk. Thanks anyways but next time just go to the store and buy cool whip. It will actually save time and even money considering todays milk prices.:-) Read More
(20)
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Rating: 1 stars
11/25/2004
After halving the recipe and following the directions the result was foamed skim milk with a hint of sweetness. I added more sugar in hopes of a whipped cream-like product. That didn't help. It made it worse. This is not something I will try again. Read More
(10)
Rating: 1 stars
03/25/2006
Didn't work at all. I was very dissapointed. Wasted my milk. Read More
(9)
Rating: 1 stars
10/22/2009
I would not use this recipe even in desperation. I not only wasted milk but time and money. You should really try out a recipe before you put it onto a site like this. I tried to no avail make this recipe work. However after I exhausted all my efforts and attempts I ended up with foamy milk with a hint of sweetness. Read More
(8)
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Rating: 1 stars
08/20/2010
I whipped the milk for the longest time and it still didn't work. Even though it got slightly foamy within 3 minutes the air had gone and all i had left in the bowl was sweet milk. At the end of the day cream works the best when it comes to whipped toppings Read More
(3)
Rating: 1 stars
07/15/2010
After reading the previous reviews I tried this with Lactaid's new Half-and-Half. I still got very bubbly liquid even after adding more confectioner's sugar. Read More
(2)
Rating: 5 stars
08/25/2012
I've made this type of whipping cream and it tastes pretty good to me because it's fat free so no guilt and works in a pinch as long as you have skim milk and a really powerful mixer (400 watts or more) and use really cold skim milk. It really will only work with skim milk and I also put my tall mixing container in the fridge to get cold as well. I own a Bamix immersion blender and the recipe book has stuff like whipped toppings to mayonnaise but it has speeds 8000 to 12 000 rpm so I think the people complaining here that this recipe didn't work just didn't have a strong enough mixer. Also - I add a few drops of vanilla stevia (amazon sells it) which really adds to the taste with out the calories Read More
(1)