Whipped Topping
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.
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