If you don’t like the taste of non-dairy, refrigerated whipped topping, and you’d rather avoid the fat in heavy whipping cream, what can you do to top a dessert? One option to consider is Dream Whip. Dream Whip is a non-dairy (in its dry form) dessert topping that a cook makes at home with cold milk, vanilla and an electric mixer.

Dream Whip was introduced by the General Foods Corp. in 1957, as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. It is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.

Many cooks use prepared Dream Whip instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Many cooks say using Dream Whip in a recipe gives a lighter, higher, fluffier result, whether in cakes or in cream pies. Dream Whip can also be used with a cake mix or even as a dressing for a fruit salad.

Dream Whip uses 1/2 cup (125 milliliters) cold milk and a teaspoon of vanilla flavoring per pouch. This is mixed together with the powder at low speed with an electric mixer for about 2 minutes, then at high speed for five to eight minutes, or until soft peaks form. It is always best to use a balloon whisk attachment for the mixer, if one is available, to ensure a fluffier result.

One pouch makes 16 2-tablespoon servings, so at about $2 US Dollars (USD) per box, it’s a pretty good buy. Since it can be stored in the dry form without refrigeration, it can be kept on hand for cooking emergencies when whipped cream is called for in a recipe, and the cook is out of options. Dream Whip is a staple in the baking aisles of U.S. grocery stores.