are there any old time cooks around?
my mother (passed 17+ years now) use to make what she called "pink fluff". i know it involved taking a can of milk (i think evaporated) and whipping till stiff peaks formed then making a batch of jello to mix in and finally refrigerating till set. for some reason i can not get any canned milk product to form stiff peaks (tried glass/plastic/metal bowls and whisk/mixer and different brands of evaporated/condensed milk even tried whipping cream). does anyone have any suggestions? it just isn't close when i tried using coolwhip. thank you.
by
moosezilla
asked 4 months ago
Try Heavy cream. Also have some powdered suger as well... make sure your bowl that you mix in is cold... stick it in the fridge a few hours before whipping. if you use an electric mixer you need to start off slow and gradually build up speed.
Yeah, I've never heard of using canned milk of any kind for whipping. You definitely want to use heavy whipping cream and follow the rest of what kenerg said above.
@moosezilla: This is vaguely ringing a bell. I've certainly made things where I whipped evaporated milk, but it's been quite a few years. I don't normally use such things because they're not particularly healthy.
What did it taste like? What was the consistency? There would have probably been some unflavored gelatin in that mix, too (added to the milk). I wonder if they still sell it? It used to come in a box with 5 or 6 envelopes. I'll be back in a bit... My brain's a bit fuzzy.
[Edit] For your perusal, here are some similar recipes.
http://www.cooks.com/rec/search/0,1-0,pink_fluff_salad,FF.html
Here's a similar one with step by step directions, pictures, AND a video.
http://thehairpin.com/2011/11/how-to-make-pink-fluff-cheesecake
@shrdlu: That particular link of the pink fluff cheesecake is ringing all KINDS of bells, especially when it said it tastes like "those strawberry shortcake ice pop things (a.k.a. amazing)." I think I remember my grandmother making this and maybe tried the lime Jell-O version as well. This stuff was certainly better than Jell-O 1-2-3, that's for sure.
@lavikinga: We're both old enough to remember whipping Eagle Condensed milk. Okay, I know that I am that old. Nothing is as rich and gooey as caramels made from sweetened condensed milk. Sigh. Not for me. Oh, well.
I think I have it for ya! (I'm old AND I have a collection of vintage cookbooks. :-) )
FRUIT FLUFF
1- 13oz can of evaporated Milk
1- 3oz pkg of Jello
1/2 cup sugar
3/4 cup boiling water
Pour evaporated milk into large mixing bowl and place in freezer to chill until ice crystals form on top. In a separate small mixing bowl, dissolve Jello and sugar in boiling water. Let stand until cool but NOT thickened.
Whip chilled milk with electric mixer until light and fluffy. Fold in Jello mixture. Chill well in refrigerator. (Can also fold in fresh fruit if desired before chilling)
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Sounds like you will have to experiment a bit to get the Evap Milk "just right" for whipping.
@jimeezlady: this sounds amazingly close. i remember one time someone brought some over that had cottage cheese and fruit bits in it. just yuck. (that came from momma too-the hate for cottage cheese). i didn't know that temperature would make a difference in the whipping process. i was 14 the summer i broke mom's last glass bowl so we never had fluff again after that. i am just trying to pick thru a bunch of old memories and finding 30 years hard to comb thru. do you know if brand of evaporated milk makes a difference?
@moosezilla: The recipe I found didn't specify a brand but I usually stick with Carnation...it's the only kind MY Mom ever used and it's been around forever.
Sorry about your Mom's glass bowl...I understand though! I have certain cooking pans/bowls that I simply can NOT do without for some recipes. A few were handed down from my Grandmother who was born in the late 1800's.
Was it a clear bowl or colored? Either way I'm going to guess it was an original Pyrex, those things tend to last for ages! (Mine are from the 50's)
@jimeezlady: THANK YOU!!!!
it worked! it worked! i had never tried chilling the evaporated milk or realized that it was a less than half amount of water. for some reason i thought i remembered using two cups of water in the "big" box of jello (just leaving out the last two cups). and never thought of (but have a vague memory since you mentioned it) of the sugar.
mom's bowl was pink and fluted, and about the size of the ones i bought not to long ago.
@moosezilla: Yay!! Happy for you... :-)
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