How to make fluffy low-fat whipped cream

Dear Baker:
When I whip canned or evaporated milk, it goes flat. What can you do to ''revive'' it? --iVillager jacstorm

 

Dear jacstorm:
To revive evaporated milk, you can always re-whip it, but you'll have the same problem with it going flat. I always add gelatin to evaporated skimmed milk and make low-fat whipped cream. The gelatin will help to stabilize the canned milk. Here's how:

1. In a small bowl, sprinkle the 1 teaspoon unflavored gelatin over the cold water and let stand until the gelatin absorbs the water, about 5 minutes. In a medium saucepan over medium-low heat, scald the 12-ounce can evaporated milk. (Open can and pour milk into pan. Do not boil.) Remove from the heat and add in the gelatin. Stir well until the gelatin dissolves, at least 1 minute. Stir in 1/4 cup sugar and 1 1/2 teaspoons vanilla extract, until the sugar dissolves.

2. Refrigerate, stirring occasionally, until chilled (about 1 1/2 hours), place in the freezer or in a large bowl of ice water for 45 minutes, and let it stand, stirring often, until chilled

3. Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.

Sarah Phillips is the author of Healthy Oven Baking Book.

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