Ingredients
- 2 tablespoons powdered sugar
- 1 cup cold whole milk
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon unflavored gelatin (optional, for a more stable whip)
Instructions
-
Chill the milk well
Pour the whole milk into a container and place it in the freezer for 20–30 minutes. You want it very cold, but not frozen—extra-cold milk whips up more effectively. -
Make the gelatin stabilizer (optional)
For whipped milk that holds its shape longer, mix 1 tablespoon unflavored gelatin with 2 tablespoons warm water until fully dissolved. Let it cool slightly before using. -
Start whipping
Add the chilled milk to a large mixing bowl. Using an electric mixer, beat on low speed first, then gradually move to high speed as the milk begins to thicken. -
Add sweetness and flavor
Once you see soft peaks forming, add the powdered sugar and vanilla extract (if using). Continue whipping until you reach your preferred texture. -
Stabilize with gelatin (optional)
With the mixer running, slowly drizzle in the cooled gelatin mixture. Keep whipping until stiff peaks form and the mixture looks thicker and more stable.
Enjoy
Use immediately as a topping for desserts, fruit, or drinks.
