Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes.
I did a research on Google and yes, some articles/blogs said that it can be whipped. I actually tried myself using half and half powdered milk and whipped it with a hand mixer but it didn’t work, running like normal milk.
So I suppose not any type of milk works. Anyone has idea about that? I’d appreciate very much.
P.S.: Sorry for my English.
Best Answer
There are methods that whip very cold (up to semi-frozen) low-to-no-fat UHT milk to a whipped cream consistency using an immersion blender with the whipping disk. The key factors are temperature and fat content, for both, the lower the better.
I would not recommend using this product for a cake, because the stability is quite limited1. Topping a dessert and serving it immediately is fine, any kind storage is not.
I would expect that a non-fat milk powder in cold water works just as well and I vaguely remember my mom doing something along that line a few decades ago.
1 Some sources suggest adding instant gelatine powder for stabilization, but as I have never tried it, I can’t confirm how well it works.