I used following recipe to whip cream.
1/3 cup skim-milk
1 1/4 teaspoons lemon juice
1/2 teaspoon vanilla
1 tablespoons sugar
The original recipe calls for 1/3 cup ice water plus 1/3 cup non-fat milk powder and 2 tablespoons sugar. I don’t have milk powder replacing it with 1/3 cup skim-milk. The cream is not thick enough and melts afterwards.
It can’t stay as cream for long time.
Comment and suggestion will be appreciated. TIA