Making Low-Fat Whipped Cream
A step-by-step guide on how to make low-fat whipped cream
- Soften gelatine in water in a heatproof cup. Place the cup in simmering water for 2 minutes to dissolve the gelatine; cool.
- For maximum volume, pre-chill evaporated milk in a large mixing bowl for 30 minutes in the freezer. Then begin beating at medium speed. Beat until the milk is foamy.
- Increase the mixer speed to high and beat until the milk holds soft peaks when the beaters are lifted (with mixer turned off). If the recipe requires it, continue beating until stiff peaks form.
- Fold the cooled gelatine mixture into the milk. Then chill the whipped milk in the refrigerator for 15 minutes, or until you can mound it with a spoon.