|Sometimes things feel so complicated, unless you have the right directions.|
2 Tablespoons cornstarch
1/2 cup rice milk
1/2 cup spectrum shortening
1/2 cup confections sugar
1/2 teaspoon vanilla extract
First - whisk together the cornstarch and rice milk in a small saucepan. Bring the milk to a simmer, stirring constantly, whisking out any lumps. It will thicken very quickly, take the milk off the heat when it starts to get thick. Set this aside until it is VERY COOL, put it over ice to cool it faster.
Next - in your mixer add the shortening, powdered sugar, and vanilla extract. Cream the shortening and sugar, slowly add the cool rice milk mixture and mix until everything is fluffy.
As you can see this whipped topping preforms like any homemade topping. Refrigerating it will solidify it further. It can stand at room temperature
I mixed a bunch of this up and put it in the refrigerator to use on hot chocolate or fruit whenever I want it. I should last in the refrigerator for a couple days.
It does pack a punch in the carbohydrate department.......85g of carbs total (for 1 1/2 cups) divided by 4 servings makes it about 21g of carbs each serving.