All Natural Fat Free Whipped ‘Cream’ ~ this dreamy whipped ‘cream’ is fat free, and delicious! It’s a healthy whipped topping that you can feel good about!
Whipped cream is one of the very few foods that makes me feel guilty, so I rarely indulge. It’s just too decadent to be worth the pangs of conscience. And that’s too bad because it’s so good and goes with so many things. And up until now the only alternative I knew of was the yucky chemical laden, hydrogenated stuff.
My fat free whipped cream is fresh, ready in minutes, and all natural. I’m positively giddy and ready to start dolloping.
There are other recipes around for what they call diy cool whip. But I prefer to think of this as something a little higher on the food chain.
It’s not a substitute for a substitute, it’s a healthier alternative for one of life’s great pleasures… whipped heavy cream. Use it just like you would whipped cream, on cakes, pies, and fruit. A few caveats — I don’t think you can use this to make icebox pies and cakes, or as an ingredient in cooking, it works best as a topping. And it doesn’t keep super long in the fridge, so best make it just before you’re going to serve it.
I don’t usually get tempted by low fat or diet recipes, but because this is made from whole foods, I was intrigued. It’s certainly not identical to whipped cream, but I think it makes an acceptable stand in.
At 7 calories per tablespoon this healthy whipped topping will come in handy when, for whatever reason, you want to cut down.
How to use fat free whipped topping ~
You’ll use it to top all sorts of desserts ~
- Warm Pumpkin Pudding Cakes
- Flourless Pumpkin Spice Cake
- Flourless Walnut Cake with Fresh Figs
- Fresh Peach Shortcake
Is the texture of fat free whipped ‘cream’ exactly like whipped cream?
No, not exactly, it’s lighter and more foamy, and definitely on the soft side; it won’t form stiff peaks. Is the taste exactly the same as whipped cream? I’d say the flavor has a hint of marshmallow, but you can change it up — add almond or lemon extract, or even vanilla bean seeds for an haute vanilla flavor. Although I didn’t try it, I’m sure you could add cocoa powder for a chocolatey version.
Dollop away —- and let me know what you think!
All Natural Fat Free Whipped ‘Cream’
- 1/2 cup non-fat dry milk
- 1/2 cup ice water
- 1 egg white, I always use pasteurized eggs when they will be eaten raw
- 1 tsp lemon juice
- 1/4 cup powdered sugar, sifted (you can add up to 1/2 cup for a sweeter 'cream')
- 1/2 tsp vanilla extract
- Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
- Add the lemon juice and continue whipping on the highest speed for another minute, or two until it is thickened. Depending on your machine, this could take a little longer.
- Lower the speed and slowly add in the sugar, and then the vanilla. Beat until well mixed.
- Serve right away.
Recipe adapted from Betty Crocker''s Pie and Pastry Cookbook
Questions and Reviews
Thank you for your response, just one more thing – the lemon juice and the vanilla extract, can those two be skipped, or are they absolutely needed for this recipe?
The lemon juice is important but you can skip the vanilla.
HI Sue, thank you for sharing this recipe!
Can the non-fat dry milk be substituted by regular (liquid) non-fat milk?
No, the dried stuff is necessary in this recipe, sorry Alek.
Hi, I am trying really hard to remove as much sugar as possible from what I eat, and I’m wondering if you could substitute stevia or a stevia & monkfruit blend in place of the sugar? Do you know if it would work just the same? Please let me know. Thanks.
I haven’t tried that but I assume it would work Joanie.
Sue, it looks like you are in the U.S., correct? You mention to look for the pasteurized eggs… it is Law in the United States that all of our eggs must be pasteurized, so I’m a bit confused.
Hey Lisa, I believe it’s all egg products that are required to be pasteurized in the US, but not actual eggs.
I purchase farm fresh eggs all the time here in Michigan.
Could you please inform us in how many servings this makes, and serving size. That way we can calculate the macros.
How long will this cream last? unrefrigerated.
I’d refrigerate it after 2 hours.
I’m excited to try this. I have a lot of food issues going on right now but I wanted something good to celebrate my 40th birthday. This will go great on top of my low fat, gluten-free, low FODMAP, gallbladder-just-removed-friendly cupcakes. I’m thinking of trying to add in some instant pudding to make a frosting.
Let us know how it works out for you!
It does actually “whip up” with a decent body! I don’t much care for the taste (closer to kool whip as described in the article) but I’ve recently been diagnosed with MS and this is “Swank Diet” approved; it’s a nice way to still feel like you can have some of the normal little luxuries.
Thanks Julie ~ coincidentally I just whipped some sour cream in the same way for a peach buckle recipe I’m working on and I was reminded of this one. It’s fun to play around with. I’m so glad it can help you out with your special diet.