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!
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All Natural Fat Free Whipped ‘Cream’
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.
Notes
Recipe adapted from Betty Crocker”s Pie and Pastry Cookbook
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!
Glad I could surprise you Kristy 🙂
wow this is fantastic!
This looks good! And certainly a great way to save calories! Definitely worth trying. Thanks, Sue!
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.
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!
Hi Sue, I can see this on many things in the very near future. Looks delicious!
This is wonderful – I had no idea it could be made like this!
Mary
That looks SO PERFECT!
Thanks Kate!
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 🙂
🙂
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!
Wow, sounds so yummy. How long will this keep, can it be frozen?