All Natural Fat Free Whipped ‘Cream’

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

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!

All Natural Fat Free Whipped 'Cream' pin

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.

All Natural Fat Free Whipped 'Cream' with berries

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.

whipping 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 this healthy whipped topping will come in handy when, for whatever reason, you want to cut down.

All Natural Fat Free Whipped 'Cream' in a small bowl

How to use fat free whipped topping ~

You’ll use it to top all sorts of desserts ~

 

All Natural Fat Free Whipped 'Cream' with raspberries

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.

All Natural Fat Free Whipped 'Cream'

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

All Natural Fat Free Whipped 'Cream' | The View From Great Island 5
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3.17 from 109 votes

All Natural Fat Free Whipped ‘Cream’

Author Sue Moran

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

  • 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.

Cook's 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
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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34 Comments

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  • Reply
    kam
    April 16, 2021 at 11:25 am

    How long will this cream last? unrefrigerated.

    • Reply
      Sue Moran
      April 16, 2021 at 12:02 pm

      I’d refrigerate it after 2 hours.

  • 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
      Sue
      November 18, 2019 at 8:45 am

      Let us know how it works out for you!

  • 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.

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