Can You Make “Whipped Cream” from Powdered Milk?

I’d read the claims that making whipped cream from powdered milk was indeed possible over 30 years ago.  My sister-in-law said she’d tried it, to no avail.  So I took her word for it and didn’t give it another thought. 

Then last month I was following a discussion on ways of using powdered milk.  And an elderly woman testified that she had been making whipped cream from powdered milk for over 60 years.  And I figured I’d give it a try.  I wanted to know, and I thought some of you would as well.

I’m well aware of the fact that powdered milk has no fat, no cream, in it.  I was at least as skeptical as you now are.

Her recipe:

2 cups ice-cold milk made from instant nonfat dry milk (so ½ cup instant nonfat milk powder and 2 cups water)

¼ cup sugar

1 tablespoon vanilla extract

Combine all ingredients in a bowl, and place that bowl in a larger bowl of ice.  With a hand mixer, beat until medium peaks form. Serve immediately.

Using this method, the best I was able to achieve (on only one of my three attempts) was soft peaks.  So it does work.  Sometimes.  I am sure that with practice I could get it right every time.  But do I want to do this?

Aaron was around for my experiments with this recipe.  We both agreed that 1 tablespoon of vanilla extract was way too much.  And we both really like vanilla.  For the subsequent tests I reduced the amount of vanilla to ½ teaspoon and we liked the flavor much better.  I doubt that modification contributed to the failure of the other tests.  Also, for those who plan to try this out, use a bowl that holds at least 4 cups.  The 2 cups of milk is going to expand in volume as you whip in the air.  Using a very heavy duty hand mixer may improve results. 

This process took a bit of time and required a bowl of ice.  The one good result was acceptable, but I wouldn’t say (as claimed) that the result was indistinguishable from fresh whipped cream.  I would never make that claim.  Could I serve it to guests at the TEOTWAWKI Café? Sure.   

However, I can get much better results using aquafaba to make a Cool Whip replacement, and I don’t have to fiddle with holding a hand mixer with one hand while holding the bowls of ice and milk mix with the other.  It’s faster, and I have my milk available for making foods that it makes really well. And I don't have to serve it immediately.  I can make it in advance and it will hold up for a few days in the refrigerator.  (I don't know if it will hold longer than that--we've never tried.)

Links to related posts:

Aquafaba Cool Whip