Unless you live near one of the large supermarkets like La Sirena, Nacional or Jumbo, whipped cream and whip topping can be a little hard to come by, and when you do find it, it is going to be pretty expensive. Another advantage of the full cream powdered milk you get in the Dominican Republic is that is makes a pretty good whip topping (whipped cream).
First you need to make a heavy cream. You can make a pretty good substitute using about 50/50 full cream powdered milk and water. You are going to need one other thing that can be a bit hard to come by in the Dominican Republic – power – And you need to have it for the whole process. This makes timing pretty critical for this treat.
Prep time: 2 Hours (aprox. to chill water)
Mix time: 15 Min
Total time: 2 hours 15 min
Makes 1 Cup
- 1 cup water
- 1 Cup Full cream dry milk
- 4 Tablespoons Sugar
- 2 Teaspoons Lemon Juice
- 1 teaspoon Vanilla
Start by putting the water in a bowl and put it in the freezer (this is one the parts that requires power). The water needs to get to just about freezing so that your whipped cream remains fluffy. When there are ice crystals on the side of the bowl your water is ready. Add the cup whole powdered milk and whip with an electric egg beater (once again needing luz), Theoretically you can do this with a whisk and a very strong arm that can keep beating the cream until it fluffs, but that is starting to sound too much like work!
Once the cream is light and fluffy add your sugar, lemon juice and vanilla. Keep beating the mixture until it stiffens to the point it can be spooned out and it holds its shape.
It is best to use the whipped topping right away, but sometimes it can be stored for a very short time in the fridge and a little longer in the freezer (hour or so) with the possible need to fluff it again if it starts to settle.