Jelly Whip is one of those wonderfully simple desserts that proves you don’t need an overflowing pantry—or hours in the kitchen—to make something the whole family will enjoy.
Also known as flummery, this fluffy retro dessert requires just two ingredients: jelly crystals and evaporated milk. It is light, creamy, inexpensive and easy to change depending on the jelly flavour you already have in the cupboard.
The only real trick is planning ahead. Your evaporated milk needs to be properly chilled, and the jelly must be almost—but not completely—set before the two are whipped together.
In This Recipe
- What Is Jelly Whip?
- Why You’ll Love This Recipe
- Before You Begin
- The Best Jelly Flavours to Use
- How to Make Jelly Whip Look a Little Fancier
- Why Didn’t My Jelly Whip Work?
- Can Jelly Whip Be Made Ahead?
- More Easy Jelly Desserts
- Did Your Family Call It Jelly Whip or Flummery?
What Is Jelly Whip?
Jelly Whip is a light, mousse-like dessert made by combining almost-set jelly with whipped evaporated milk.
Many Australian families know it as flummery, fluffy jelly or simply whipped jelly. Whatever your family called it, the result is the same: a cool, creamy dessert with a soft and airy texture that is perfect for parties, summer desserts or nights when the grocery budget is looking a little grim.
Why You’ll Love This Recipe
This is the kind of recipe worth keeping for busy weeks because it is:
- Made with only two ingredients
- Affordable enough to feed the family
- Completely no-bake
- Easy to prepare ahead
- Customisable with different jelly flavours
- Suitable for individual glasses or one large serving bowl
Before You Begin
Place the can of evaporated milk in the refrigerator the night before you plan to make the recipe.
The milk needs to be very cold before whipping. Room-temperature evaporated milk will not produce the same light, fluffy volume.
You should also avoid allowing the jelly to set completely. It should be thick, wobbly and almost set, but still soft enough to mix smoothly through the whipped milk.
The Best Jelly Flavours to Use
Raspberry and strawberry are reliable choices if you want the classic pink Jelly Whip many of us remember from childhood.
You could also try:
- Lemon for a fresher, less-sweet finish
- Lime for parties or Christmas
- Mango for a tropical version
- Pineapple for a summery dessert
- Peppermint for something different
- Two contrasting flavours served in separate layers
If your family loves tropical desserts, try our Coconut Jelly Whip next.
How to Make Jelly Whip Look a Little Fancier
Jelly Whip might be a cheap and cheerful dessert, but it doesn’t need to look like one.
Serve it in individual dessert glasses and add:
- Fresh berries
- Sliced strawberries
- Toasted coconut
- Crushed biscuits
- Grated chocolate
- Whipped cream
- Colourful sprinkles for children’s parties
This is also where relevant affiliate links for dessert glasses, an electric hand mixer or a large mixing bowl could be incorporated naturally.
Why Didn’t My Jelly Whip Work?
The Evaporated Milk Did Not Whip
The milk was probably not cold enough. Refrigerate it overnight and, during warmer weather, chill the mixing bowl and beaters before starting.
The Mixture Has Jelly Lumps
The jelly was allowed to set for too long. It should be thick and wobbly but not completely firm when added to the milk.
The Jelly Whip Did Not Set
Too much water may have been used. Remember to use only half the total amount recommended on the jelly packet.
The Dessert Is Too Sweet
Some novelty jelly flavours can become overwhelmingly sweet when combined with evaporated milk. Raspberry, lemon, lime and pineapple tend to produce a more balanced dessert.
Can Jelly Whip Be Made Ahead?
Yes. Jelly Whip can be prepared the day before serving and kept covered in the refrigerator overnight.
Making it ahead also gives the dessert enough time to set properly, making it a convenient option for birthday parties, family barbecues and Christmas gatherings.
Jelly Whip – A Two Ingredient Dessert
Light and airy jelly-based dessert—sweet, wiggly, and fun on the plate.
6
servings15
minutes3
hours140
kcal3
hours15
minutesKeep the screen of your device on
Ingredients
1 Can Evaporated milk-ice cold from the fridge (leave it in the fridge overnight)
1 packet Jelly Crystals, in your preferred flavour
Directions
- Prepare the jelly according to the packet directions, using only half the recommended total amount of water.
- Pour the jelly mixture into a shallow container and refrigerate until it is thick and almost set. It should still move when the container is gently tilted.
- Pour the thoroughly chilled evaporated milk into a large, deep mixing bowl.
- Using electric beaters, whip the evaporated milk for several minutes or until it becomes thick, airy and approximately triples in volume.
- With the beaters running on low speed, gradually add the almost-set jelly.
- Continue beating until the jelly and evaporated milk are evenly combined and the mixture is smooth and fluffy.
- Scrape down the sides of the bowl and give the mixture one final beat.
- Divide the Jelly Whip between individual glasses or transfer it to one large serving bowl.
- Refrigerate for at least one additional hour or until completely set.
Equipment
Notes
- Jelly Whip is great in lots of different flavours. Peppermint is a really good flavour to try!
More Easy Jelly Desserts
If you still have jelly crystals in the pantry, try:
- How to Make Raspberry Flummery
- Coconut Jelly Whip
- Pineapple Jelly Slice
- 10 Old-Style Recipes Your Nanna Used to Make
Did Your Family Call It Jelly Whip or Flummery?
This retro dessert seems to have a different name in every household. Tell us what your family called it—and which jelly flavour you always used—in the comments below.
Have your say!