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
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.
I haven’t heard of this method but I will definitely try it, it would be much healthier than heavy cream.
Do you know the ingredient proportions for this? Thanks.
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.
Very cool. Now if only I can think of a way to do this vegan 🙂
Hi Sue can i use stevia instead of powdeted sugar ?
I believe that should work Linda.
There is NO substitute for the real thing. So quit kidding yourself!
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!
All that sounds interesting Carol – I think you’re just going to have to get in the kitchen and experiment 🙂
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.
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
what is the purpose of the lemon juice and does it taste “lemony”… ?
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!