Ration Era Recipe: Faux Whipped Cream

Ration Era Recipe: Faux Whipped Cream

So our busy season has officially started at the National D-Day Memorial, and we’ve been running around like crazy people these past few weeks making sure that everything is in ship-shape for our visitors!  So the poor blog has felt a little left-out and perhaps even a tad neglected, so I decided to make things right by featuring a ration-era recipe this week.
I chose a very simple recipe from the ABCs of Wartime Canning that took very little time to whip up.  (Remember, I said its our busy season.)  I also thought this recipe would provide a perfect compliment to all of the refreshing springtime desserts that seem to crop up this time of year.  The recipe is for faux whipped cream. 
The prep time for the recipe was minimal, but it did need to sit in the refrigerator for at least an hour to set up, so if you’re brave enough to test it out, you may want to keep that time frame in mind.  What made this recipe so phenomenal is that it transforms average table cream into a light, fluffy dessert topping. So here’s what you need for the faux whipped cream: table cream (I used a pint of light cream), plain gelatin, water, and vanilla (if necessary).
Here’s what you do:
1. In a small cup, place 2 tsp. plain gelatin into 4 Tbsp. cold water
2. Set the cup with the gelatin mixture into a shallow bowl of hot water.
3. Stir the gelatin and cold water until it dissovles
4. Pour one cup of cream into a medium-large bowl
5. Slowly pour the gelatin mixture into the cream
6. Using an electric mixer, beat the cream on high until it thickens a little
7. Add vanilla and/or sugar if desired
8. Place mixture into the refrigerator and let set for at least an hour
9. Serve!
I took a big risk and prepared the whipped cream on a night that company was coming over.  My unsuspecting company never knew I used a ration-era whipped cream recipe for their crepe topping.  In fact a few people even commented on how delicious the “homemade” whipped cream was.  So, I guess we can consider this recipe a success!
Enjoy!
Megan
3 Comments
  • Anonymous
    Posted at 12:44h, 08 July Reply

    You forgot to mention that you used light cream, That as a very important fact. If you used heavy cream or whipping cream instead, you would not need the gelatine. It would be standard homemade whipped cream, and nothing ration era about it. Your recipe simply says cream 🙂

  • Megan Wingfield
    Posted at 12:49h, 08 July Reply

    You are right! However, I copied the recipe as recorded in the Knox Gelatin cookbook. Recipes from the 1940s (and earlier) were much less specific than our recipes today! For instance, many times recipes simply call for one to use a "hot" oven or a "moderate" oven. This is a similar instance. I hope you were able to recreate the whipped cream with success!

  • Megan Wingfield
    Posted at 12:54h, 08 July Reply

    Also, I just noticed that I did specify that I used "light cream" even though the recipe wasn't as specific. 🙂

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