Whipped Topping 1965

Directions

1. 1
   Pour the cup of water into a large metal bowl and put into the freezer.
2. 2
   Place your beaters in freezer also so they are just as cold.
3. 3
   Next place the unflavored gelatin into a small bowl and add the one tablespoon cool water and stir just to help bloom.
4. 4
   Add the boiling water to the gelatin mixture.
5. 5
   Stir it with a fork for several minutes, to dissolve the gelatin completely.
6. 6
   Set it aside to cool a bit.
7. 7
   Meanwhile measure the oil, vanilla and lemon juice all into a small container.
8. 8
   Set it aside.
9. 9
   Also measure the sugar and set aside.
10. 10
    When the water in the freezer has ice crystals forming on it, take it out and place it on the counter.
11. 11
    Pour in a full cup of dry milk powder.
12. 12
    Using electric beaters, whip the mixture at high speed until it forms stiff peaks.
13. 13
    This will take a full five minutes at least.
14. 14
    Continue beating, and gradually add the sugar.
15. 15
    When it is fully incorporated, gradually add the cooled gelatin mixture.
16. 16
    When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream.
17. 17
    The texture of the topping will change a little bit, becoming bright white and creamier.
18. 18
    Now place the bowl into the freezer again for about 10 or 15 minutes.
19. 19
    It will chill and thicken.
20. 20
    Stir it with a wire whisk right before serving.
21. 21
    You may serve it right away, or keep it in the fridge for a few days.
22. 22
    Be sure to stir it before serving, because it tends to thicken up while it sits.
23. 23
    Stirring it will make it creamy again.
24. 24
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