Whipped cream is one of the most iconic dessert toppings around, but the full-fat version is not the most forgiving when it comes to fat content. With the holidays just around the corner, learn how to spare yourself a few calories—especially if you love the creamy texture of whipped toppings!
All of these recipes are written with the assumption that you own either a hand mixer or stand mixer, as it is a lot of work to whip cream by hand. (If you've been put off by the cost of stand mixers in the past, you'll be pleasantly surprised to know that there are stand/hand mixer hybrids such as this one by Hamilton Beach that only costs $25!)
Without further ado, check out these 4 healthy options.
They said it was impossible... but fortunately, there is a way to make whipped cream fat-free—and it tastes just as good!
- ½ cup non-fat dry milk
- ½ cup ice water
- 1 tsp. vanilla Jell-O pudding mix (or generic brand)
- 1 organic egg white
- 2 tsp. lemon juice
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
- Pour the milk into a metal bowl and place in the freezer. I recommend putting your metal beaters in the freezer as well, as you want everything to be icy cold. Leave the milk in the freezer for 45 minutes, or until it becomes slushy.
- In a saucepan, add the pudding mix to the cold water and let it stand for 3-5 minutes, or until it's soft.
- Place the saucepan over low heat and cook until the pudding mix is completely dissolved, then let it cool.
- By now, the milk should be ready to go. Once the mixture is cooled, add it to the iced milk and add the remaining ingredients.
- Beat at high speed until it forms soft peaks. You won't get the same fluffiness as with full-fat whipped cream, but the texture and consistency will be just as satisfying!
- Chill in the freezer for 20 minutes before serving.
If you have a dairy or nut allergy, whipped cream might be something you only long for from afar. Luckily, coconut milk provides a healthy and delicious alternative. If you want to make it super healthy, leave out the sugar and add an extra teaspoon of vanilla extract.
- 14-ounce can coconut cream or full fat coconut milk
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- Chill the coconut cream or milk overnight in the can. Keep the can in an upright position to encourage the separation of liquid and cream.
- About 15 minutes before you're ready to begin making the whipped cream, chill a large metal mixing bowl in the freezer. This will the keep the ingredients cold and ensure solidification.
- Once the bowl is icy cold, remove the coconut cream or coconut milk from the refrigerator and remove the lid. Be careful not to shake it up or toss it around, as we want the cream to be fully separated from the liquid.
- Scrape out the thickened cream from the top of the can (about half of the can) and place in the mixing bowl.
- Beat for about 30 seconds or until creamy, then add the vanilla and powdered sugar.
- Beat for another minute until soft peaks form.
- Freeze for 20 minutes before serving and keep refrigerated in-between desserts.
If you're lactose intolerant but still want to indulge, use cashews and juice to make your own version of whipped cream. You can substitute apple juice if you don't like grape, but it will give the flavor a slightly tangier flavor.
- 2 cups whole, raw, unsalted cashews
- 1 cup white grape juice
- 1 tsp. vanilla extract
- Rinse and drain the cashews in cold water.
- Add all ingredients to your blender.
- Blend for 2-3 minutes or until smooth and creamy.
- Freeze for 15 minutes before serving.
- ½ cup half and half
- ½ cup heavy cream
- 2 tbsp. powdered sugar
- 2 tsp. matcha green tea powder
- 2 tsp. vanilla extract
- Using a stand up mixer, whip the half and half and heavy cream until soft peaks form.
- Add the powdered sugar, matcha green tea powder, and vanilla extract.
- Continue mixing until the peaks hold firm.
Texture is everything with whipped cream, so be sure to keep all of your utensils as cold as possible when whipping to maintain the consistency.
Additionally, milk-based whipped cream will keep in the refrigerator for 4-5 days after making. Nut-based whipped cream will keep for about a month.
Making substitutions for the sake of diet or allergy can be just as delicious as the initial recipe itself, and I believe that these alternatives to whipped cream are a great example of that. Let us know if you try any of these recipes at home and or if you have smart substitutions of your own that you like to use!
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