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!
- 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.
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