Anyone have a recipe to make my own Whipped topping ? I've been told to nix the Redi Whip and just wondering how to make my own ?
Thnx!
Nicole

Heavy cream, vanilla extract, and a bit of splenda.. I also add unflavored gelatin to mine to make it hold its shape, as I typically decorate the tops of pies with it.. I use:

1 cup heavy cream (pour into stainless steel bowl)
1 teaspoon unflavored gelatin (sprinkle over cream, and put bowl in freezer while you assemble the rest of the ingredients)
1 packet Splenda
1 teaspoon vanilla extract

Whip cream on high until gelatin is disolved. Slowly add vanilla, and Splenda. Whip until stiff.

(296/226.5/135) 04/01/03
The Downward Spiral Begins

thank you shrinkydink !!!
Do they sell unflavored gelatin at regular grocery stores ?

Yes. It's just plain old Knox Gelatin, in orange and white boxes, and is relatively cheap.

You wouldn't need to add it, though, if you're just making small single serving portions for yourself, or others that will be eaten right away.

(296/226.5/135) 04/01/03
The Downward Spiral Begins

Yup..mine never makes it more than 5 minutes after it is made! LOL But..if for some reason it has to now I know to use knox in it. Thankx shrinkydink!

On and off since 2000
This time around I started on 1-3-03
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shrinky... thanks for the tip on the Knox


My LC web site
LCE Member since 12/00

What a great tip!

Kim

Add Knox to soups that seem to taste flat or to the braising liquid of cuts of meat that are usually dry.

When you simmer meat for a long time, the connective tissue breaks down and turns into gelatin, thats what really gives long simmered home cooked soup its character.

I also add different extracts for a slightly different flavor like almond, lemon or orange. Just that little change and it adds alot to sugar free jello or anything else you use whipped cream for.

Beckie

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