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Mar 24, 2010 07:24 AM

Need instructions for Whipped Jello (not Cool Whip recipes)

My elderly father would love to have "whipped jello" like his mother made for him and I don't know where to start. Have spent a few minutes googling, but decided this site would be the best place for help.

I am sure it was before the days of Cool Whip.

It very possibly could have been made with cream.

I would love to prepare this for him and would be very grateful for help. Thank you!

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  1. Never made it, but this one sounds solid. I'd opt for strawberry jello.

    3 Replies
    1. re: ChristinaMason

      Thank you, Christina. That sounds as if it could be what he is thinking about.

      There's one question: He is a diabetic which I didn't mention because I didn't think it would factor in, as there is sugar-free jello available. But she says don't use SF. Does anyone have a thought as to why not? Could it be volume? If so, maybe I could add Splenda.

      1. re: laredo

        Y'know, I'm not sure. I get the impression the recipe author has strong opinions about what does and does not taste good. Maybe he/she just prefers sugar? I would think the sugar-free box would make the same volume of jello.

        1. re: laredo

          Yes, I tried with SF Jello and it does not whip up in volume like Whip Jello should. I tried adding some half/half, while it tastes good its not liight and fluffy as it should be

      2. What I knew as "whipped Jello" was simply that--
        let any Jello get thick and chilled but not quite firm. Then just whip it with an electric hand-held mixer--it turns to foam, gets much lighter in color (red to pink) and can then be chilled again. It firms up to a mousse texture, can be put in a mold, no longer see-through. (Just as if you took transparent shampoo and turned it into suds).
        Kids love it too. No cream or evaporated milk is added.

        10 Replies
        1. re: blue room

          But whipped cream or whipped evaporated milk can be added to the chilled, whipped jello, folded in, and chilled again. I used to love that as a small child. Now that I am an aged adult, I don't know that I would love it anymore.

          1. re: blue room

            My mother made it with an egg-beater, sometimes plain and sometimes with cream.

            1. re: blue room

              I'm old enough to be quite familiar with whipped Jello. Blue room has described this retro recipe perfectly. One thing I remember is that it required about the same amount of time to whip, as it takes to whip heavy cream into stiff whipped cream. Growing up, my mother served this with bite size sliced fresh (or drained, canned) fruit.

              1. re: blue room

                I know it's 5 years since you wrote this, but I was hoping you might come back and provide a bit more detail with your directions, as I've tried this twice with no success.

                About how much time does it take for it to get thick but not quite firm? I waited a good 1.5 hours, and it had definitely thickened (there was give like touching bread dough when I poked a finger at it, but my finger did not break through), but when I put the beaters in, it just kind of loosened up a lot again.

                How long (in minutes) must it be beaten?

                Can a stand-mixer do the job, or must it be a hand mixer (since the hand mixer more easily gets at all of the bowl contents)?

                Finally, I'm wondering if my failures so far are due to the fact that I am using kosher jello (not Jello brand), and if that is the case, I won't be able to make this.

                Any thoughts/advice? It seems like such a wonderful light summer dessert, I'd love to make it successfully.

                Thanks in advance!

                1. re: asf78

                  I use the large package of regular strawberry Jello and add the boiling water and stir till dissolved. Then I throw in two packages of frozen strawberries with the juice. When the strawberries are melted the Jello should be thick enough. Mix one package of Dream Whip according to directions and then beat that in with the Jello mixture (hand mixer works great). Refrigerate for couple hours and then enjoy!

                  1. re: suzim999

                    Thanks for the suggestions.

                    I was looking specifically at user blue room's directions because it was only the jello and nothing else. My goal is to keep this non-dairy, something that wouldn't happen if I added something like Dream Whip to it.

                    And because I have to keep this kosher, I can't use Jello brand jello, I have to use something that is certified kosher. I'm wondering if the properties of kosher gelatin affect its ability to bloom properly.

                    After a brief google search, I'm also wondering I started out with water that was too hot.

                    In any case, thank you for taking the time to respond!

                    1. re: asf78

                      I wonder if you could just dissolve your kosher jello in the hot water required and then add the frozen strawberries (with juice). They'll make the jello start to set. Then just beat with mixer.

                      1. re: suzim999

                        Hmmm... it's worth looking into. Alas, I'm currently out of jello, and I don't normally keep frozen fruit in the house, but the next time I go to the store I'll look for it.

                        Thanks again!

                  2. re: asf78

                    I'm not the one who wrote originally but I can give you a few ssuggestions.

                    If you are using the vegetable based kosher gels, its going to be very very difficult to get it to whip well, with or without cream. If you are using one of the fish based kosher gelatines it should work fine.

                    I've never tried without sugar; I use plain kosher fish gelatine, fresh lemon juice, sugar and water. I've gotten reasonable fluffiness following these general steps: make the gel a little firmer than usual - about 1 7/8 cup sugar water & lemon juice to 1 T powdered gelatine (note: follow package directions on softening gelatine first). Whip the cream a little softer than if making it to use regularly. Keep everything very cold. Whip the almost set (sometimes all the way set) jello for 2 or three minutes and then add the whipped cream and whip for just a moment more. Variations on this work for me getting more or less fluffy/creamy. Sorry I can't be more precise but I am not a precise cook.
                    I have only tried this dairy, I don't know if pareve creamers would work.

                    I've tried with fresh strawberries and it never set quite right but was still pretty good.

                    Good Luck!

                    1. re: AdelaideRocks

                      Thanks for the tips! I'm not sure if it will be worth the effort in that case, as I tend to go for the vegetable-based kosher gels (some vegetarian friends, though I'm fine with the fish-based ones for myself). After I've tried other desserts that are on my list of things to try that are slightly easier to make, I may try your technique.

                      Thank you again - your reply explained a lot.

                2. I always loved whipped Jello as a kid, and I still do.

                  Make the Jello. I always use sugar free using about 1/4 less water than recommended. Let it gel to the soft gel stage and whip with an electric mixer. It will triple in volume and turn a light color. I usually add Ricotta Cheese mid whip. Pour or spoon into a rinsed mold, cover with Saran wrap and chill until totally firm.. Unmold and srround with fruit.

                  Low calorie, and low carb as well.

                  6 Replies
                  1. re: Fleur

                    Fleur--I don't quite get this part of the directions; "Pour or spoon into a rinsed mold..." When you say "rinsed" mold, do you mean that the mold should still be wet? Sorry if it's a silly question, but I would love to make this. Thanks!

                    1. re: ttoommyy

                      I think the mold needs to be wet to enable releasing the gelatin from the mold later.

                      1. re: ttoommyy

                        Not silly at all. I'm sorry it wasn't clear. When you put a mixture into a mold to jell, you want it to release as easily as possible. Rinsing the mold in cold water and not drying it out, helps that.

                        I suggest letting the filled mold sit in the fridge overnight. Sometimes I use a fancy shaped mold, sometimes just a loaf pan.

                      2. re: Fleur

                        Fleur, when you say "sugar free" , do you mean unsweetened or do you mean with artificial sweeteners?

                        1. re: Sharuf

                          Hi! 'Sugar Free' means sweetened with other sweeteners - just not sugar. Unsweetened means just that - nothing added to make it sweet - so you have the choice to leave it unsweetened, add sugar or non-sugar sweeteners.

                      3. Thank you, everyone. I very much appreciate the information. I will try the simply-whip-soft-jello version first, but would like to try each version later.

                        Will report back if I have any info to add. Thanks again!

                        3 Replies
                        1. re: laredo

                          Another one a childhood friend's maid* used to make: Jello at soft set stage with softened ice cream beaten in. Strawberry/strawberry or vanilla. That was terriffic!
                          *lived on the other side of the tracks from us...

                          1. re: buttertart

                            That's how my mother used to make it, which she called Bavarian Jello. What's fun is to add tiny marshmallows and crushed pineapple before the final set. The marshmallows get super foamy overnight.

                            1. re: Nanaverm

                              I'm married to a guy from Iowa...jello with mini marshmallows is well known to me. Agree!

                        2. My mother also made whipped jello for us and this is how she made it:


                          1 Packet Jello Gelatin
                          1/2 Can Evaporated Milk

                          1. Make jello as per packet.
                          2. Refrigerate.
                          3. When it is nearly set, slowly add the evaporated milk in and beat till frothy with electric beaters.
                          4. Chill till set.

                          We loved it! I hope this is the one that your father's mother made for him.

                          3 Replies
                          1. re: Venti4me

                            Sounds kind of good. Maybe that was the recipe the OP was after!

                            1. re: Venti4me

                              Thank you, Venti4me. Will give it a try. Hope it will work with SF jello.

                              1. re: Venti4me

                                My mom used to make this and OI loved it, but couldn't remember how much evaporated milk she used. Thanks for reminding me