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!
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.
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.
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.
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!
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!
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!
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.
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.
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.
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.