All Natural Fat Free Whipped ‘Cream’




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All Natural Fat Free Whipped 'Cream' | The View From Great Island 5

All Natural Fat Free Whipped ‘Cream’ ~ I’m excited because this dreamy whipped ‘cream’ is fat free, and all natural…just like the post title says. Yum. And yay!

All Natural Fat Free Whipped 'Cream' | The View From Great Island 4

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 version is fresh, ready in minutes, and all natural.  I’m positively giddy and ready to start dolloping.

All Natural Fat Free Whipped 'Cream' | The View From Great Island 1

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.

All Natural Fat Free Whipped 'Cream' | The View From Great Island 5

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 it will come in handy when, for whatever reason, you want to cut down.

All Natural Fat Free Whipped 'Cream' | The View From Great Island 5

All Natural Fat Free Whipped ‘Cream’
Rate this recipe
65 ratings

Category: Dessert, DIY, Healthy

Servings: makes about 3-4 cups

All Natural Fat Free Whipped 'Cream' | The View From Great Island 5

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Lower the speed and slowly add in the sugar, and then the vanilla. Beat until well mixed.
  4. Serve right away.

Notes

You can find pasteurized eggs, or eggs that have been heat treated to remove any bacteria, right next to the regular eggs in the supermarket. I tried making this recipe with powdered egg whites and did not have a good result. Recipe adapted from Betty Crocker''s Pie and Pastry Cookbook

All Natural Fat Free Whipped 'Cream' | The View From Great Island 2

Is the texture 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.

All Natural Fat Free Whipped 'Cream' | The View From Great Island 3

 

Dollop away —- and let me know what you think!

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30 Comments

    Leave a Reply

  • Reply
    Kimberly
    September 12, 2019 at 7:35 am

    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.

  • Reply
    Julie B
    June 28, 2019 at 6:00 pm

    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.

    • Reply
      Sue
      June 28, 2019 at 6:26 pm

      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.

  • Reply
    SassyNanny
    January 20, 2019 at 9:08 pm

    When I was a kid, my mom would make “whipped cream” for strawberry shortcake by using regular canned evaporated milk,vanilla, sugar and a little lemon juice. She would pour the milk in a ceramic bowl and put it and the egg beater in the freezer. She would get it very cold but not frozen and add the vanilla and lemon juice and beat it like cream and slowly add a little sugar to taste. It is delicious. Someone asked what the purpose of the lemon was and I think I causes it to curdle as it’s bring whipped. You know, how you can’t put milk and lemon in your tea? Must help it bind together.

    • Reply
      Sue
      January 20, 2019 at 9:15 pm

      I haven’t heard of this method but I will definitely try it, it would be much healthier than heavy cream.

  • Reply
    Linda
    August 18, 2018 at 5:33 am

    Thank you Sue, I was searching for a healthy alternative to whipped cream, I was wondering if you tried adding unflavored (or flavored) geletin, to help bind the cream. I’m looking forward to giving this a try.

  • Reply
    Jennifer
    March 23, 2018 at 3:35 am

    Very cool. Now if only I can think of a way to do this vegan :)

  • Reply
    Linda
    February 18, 2018 at 5:02 am

    Hi Sue can i use stevia instead of powdeted sugar ?

    • Reply
      Sue
      February 18, 2018 at 7:33 am

      I believe that should work Linda.

  • Reply
    Susan
    July 20, 2016 at 3:41 pm

    There is NO substitute for the real thing. So quit kidding yourself!

  • Reply
    carol napolitano
    September 3, 2015 at 10:31 pm

    Wow, I’m not that crazy about the taste of nonfat milk, but with the lemon and the egg with it sound like a winner, on question, I wonder if this can be frozen into some kind of ice cream thingy, and maybe even adding some whipped coconut cream, healthy fats, to it. Better that all whipped coconut cream. Cuts down on the fat somewhat. We need to come up with a frozen something or other. with this recipe. My mind is seeing colors,ice cream colors, that is, plus don’t forget chocolate. I love how you hate that fat free whipped oil, some people think is healthy, that’s just nuts. yeah maybe add some nuts to the frozen something. LoL. Great minds eat alike!

    • Reply
      Sue
      September 4, 2015 at 6:35 am

      All that sounds interesting Carol – I think you’re just going to have to get in the kitchen and experiment :)

  • Reply
    sonia
    July 11, 2015 at 9:10 am

    thanks a lot for this. did u get to try freezing this- pls. report results as I dont think we can consume 4 cups in an hour.
    also, is there a substitute for bowl mixer – can I use regular blender? and finally can we substitute egg with something else? cant wait to try this out. great post.

  • Reply
    Fany
    June 11, 2015 at 2:04 am

    Hi! I’m from Indonesia, and so glad found this recipe in ur blog! I’m interested to try but can i skip using white egg? Since i live in indonesia i’m not sure i can find pasteurized egg. Thank u

  • Reply
    Jean
    September 21, 2014 at 3:39 pm

    what is the purpose of the lemon juice and does it taste “lemony”… ?

  • Reply
    Jamie@Milk 'n' Cookies
    May 22, 2014 at 7:10 pm

    This is such a wonderful idea! I love when there’s an option to make a healthier version of something indulgent — especially when all natural ingredients are involved. And I’m even more excited that I already have everything for this recipe in my fridge/pantry. Thanks for sharing this; I’m really excited to try it!

  • Reply
    kristy @ the wicked noodle
    May 22, 2014 at 6:18 am

    What an intriguing recipe! I adore freshly whipped cream and I can’t wait to try this. Rarely do I come across a recipe that I haven’t seen a similar version of before but this one is completely new to me! Love!

    • Reply
      Sue
      May 22, 2014 at 7:10 am

      Glad I could surprise you Kristy :)

  • Reply
    Angie@Angie's Recipes
    May 22, 2014 at 3:57 am

    wow this is fantastic!

  • Reply
    Abbe@This is How I Cook
    May 20, 2014 at 9:00 pm

    This looks good! And certainly a great way to save calories! Definitely worth trying. Thanks, Sue!

  • Reply
    Louise
    May 20, 2014 at 3:15 pm

    Looks great, is dry milk the same as milk powder? Do you know if you can re whip it after it’s been in the ridge for awhile or is it something to chuck out after use.

    • Reply
      Sue
      May 20, 2014 at 4:58 pm

      Yes, instant non-fat dry milk should be the same as milk powder, Louise. And you may be able to re whip it, I’m not sure. Worth a try!

  • Reply
    cheri
    May 20, 2014 at 2:27 pm

    Hi Sue, I can see this on many things in the very near future. Looks delicious!

  • Reply
    Mary
    May 20, 2014 at 1:44 pm

    This is wonderful – I had no idea it could be made like this!
    Mary

  • Reply
    Kate @ Diethood
    May 20, 2014 at 11:37 am

    That looks SO PERFECT!

    • Reply
      Sue
      May 20, 2014 at 11:57 am

      Thanks Kate!

  • Reply
    Chris @ The Café Sucré Farine
    May 20, 2014 at 10:15 am

    Pretty cool Sue, it sure looks like the real thing!! I can see how this would come in really great in trying to keep the girlish figure :)

    • Reply
      Sue
      May 20, 2014 at 10:23 am

      :)

  • Reply
    Sue
    May 20, 2014 at 10:03 am

    It doesn’t keep very long, Phyllis, maybe an hour in the fridge. but then again, neither does whipped cream. The issue is that liquid will slowly start to separate out. I didn’t try freezing it, but my gut tells me it won’t freeze well. I will try and report back!

  • Reply
    Phyllis
    May 20, 2014 at 9:33 am

    Wow, sounds so yummy. How long will this keep, can it be frozen?