Whipped Jello! Great Depression Era Food - How To Whip Jello - Budget Dessert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Begin by whipping the jello while it is still liquid and cold, using a Dover egg beater.

Keep the jello cold while whipping by setting the dish in cracked ice, ice water, or very cold water.

Add the jello to a double boiler and pour in 1 cup of hot water, whisking until dissolved.

Add 1 cup of cold water to the dissolved jello mixture and set aside to cool.

After cooling, place the jello on top of ice in the bottom of the double boiler and start beating it with the egg beater.

Continue beating the jello for about 10 minutes until it thickens, then check the consistency.

After 20 minutes of beating, the jello should be thick and creamy, resembling whipped cream.

Ladle the whipped jello into vintage dessert glasses.

Refrigerate the jello for 1 hour, then check the consistency.

After another hour in the refrigerator, the jello should hold its foam on top and be fully set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens