This Whipped Topping is a cross between a frosting and a whipped cream. It’s a delicious addition to any dessert.
1/2 C Milk
2 T Cornstarch
1/2 C Vegetable Shortening
1/2 C Sugar
1/2 t Vanilla Extract
In a small sauce pan, add Cornstarch and Milk. Bring to a nice simmer stirring constantly. Once this begins to thicken, turn off the stove and set it aside to cool while you start on the next part of this very versatile topping.
In a bowl, mix the Milk, Vegetable Shortening, and Sugar for about 3-5 minutes. Add the Vanilla Extract, continue to mix and now slowly spoon in the Cornstarch mixture. Continue to mix until everything is creamy.
I mentioned above that this is a very versatile topping and it is. In place of the vanilla extract you can add any flavoring (be sure to tinker with the amount because some flavorings are more intense than others) as well as the coloring. If you want strawberry topping add strawberry extract an a couple drops of red food coloring. This would be really good as a chocolate fluff in between two cookies – add maybe two tablespoons of cocoa powder.
The ingredients are vague as to what to use such as the milk because Soy, Almond, Rice, or another milk can be used. The picture associated with this has Turbinado Sugar instead of Powdered Sugar or a White Sugar which lends it a more caramel color. Again, you might want to use Agave Syrup or another sweetener. Fruit juice might be nice as a sweetener.
Serve this topping at room temperature. It does refrigerate well but be sure to allow it to come up to room temperature and stir for the creamiest texture.
If you enjoyed this recipe, you might like to take a look at “The Allergen-Free Baker’s Handbook” written by Cybele Pascal for additional delicious desserts and baked goods.