Best 5 Substitute Whipped Cream Recipes
Whipped cream, a light and airy dairy product, is often used to add richness and texture to desserts and beverages. However, for those who are lactose-intolerant, vegan, or simply looking for a lower-calorie alternative, there are numerous substitutes that can be used in place of whipped cream. These substitutes range from plant-based options like coconut cream and aquafaba to dairy-based alternatives like heavy cream and Greek yogurt. Each substitute offers unique flavors, textures, and nutritional properties, catering to different dietary preferences and culinary needs. In this article, we will explore various substitute whipped cream recipes, providing step-by-step instructions and highlighting the key ingredients and techniques that contribute to the perfect consistency and taste. Whether you're baking a cake, topping a pie, or simply enjoying a dollop of whipped cream on your coffee, these recipes will provide delicious and versatile alternatives to traditional whipped cream.
Let's cook with our recipes!
COOL WHIP / WHIPPED TOPPING / CREAM SUBSTITUTE
Avoid icky hydrogenated oils: this is by no means a diet or lite food, but a purer alternative. This isn't really a recipe as much as a technique to make your own whipped topping for desserts that call for it, such as pies, dessert pizzas, etc. SERVING SIZE IS 1 TBSP
Provided by the80srule
Categories Low Protein
Time 10m
Yield 2 1/2 cups, 40 serving(s)
Number Of Ingredients 3
Steps:
- Whip the cream with a whisk or wooden fork in a sturdy bowl until peaks form.
- Beat in the powdered sugar tablespoon by tablespoon, until it has something of a real shape and consistency to it. Voila, you're done! Sprinkle with some cinnamon if topping a pumpkin pie.
- I like giving it a light vanilla flavor-- a little goes a long way, 1/8-1/4 tsp is really all you need. For some ideas, 1/4 tsp lemon extract with some yellow food dye makes for a nice lemon cream topping, same with strawberry extract and red food coloring. Almond extract with some crushed almonds on top? Mmm!
WHIPPED CREAM SUBSTITUTE
Name says it all. Putting this here for my personal reference as much as anything else. Hope someone can benefit from this.
Provided by MechanicalJen
Categories Low Cholesterol
Time 12m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine water, lemon juice and vanilla. Stir in nonfat dry milk poweder.
- Beat 5-10 minutes or until stuff. Add sugar. Beat 1-2 minutes.
- If topping should separate, beat again just before serving.
SUBSTITUTE WHIPPED CREAM
This is a great fat-free substitute for the real thing. You can also flavor it with vanilla, or any other flavored extract. You will need an immersion blender to make this.
Provided by PAMSTER2
Categories Desserts Frostings and Icings
Time 1h20m
Yield 6
Number Of Ingredients 3
Steps:
- Place milk in freezer for 1 hour. Remove and pour into a tall cylindrical container. Using an immersion blender, start at the bottom and slowly draw the blender up at a tilt. Gradually add confectioners' sugar while continuing to move blender up and down to build volume. When milk begins to form soft peaks, mix in vanilla extract. Serve immediately.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 18.2 g, Cholesterol 3.3 mg, Fat 0.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 68.8 mg, Sugar 18 g
MOCK WHIPPED CREAM SUBSTITUTE
Make and share this Mock Whipped Cream Substitute recipe from Food.com.
Provided by Chef Dudo
Categories Kosher
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix water and dry milk and chill thoroughly.
- Whip to form peaks.
- Add lemon juice and continue whipping to form high peaks.
- Beat in sugar.
LOW FAT TOPPING - MOCK WHIPPED CREAM SUBSTITUTE
I saw Rachael Ray make this on a recent episode of 30 minute meals and was curious. It DOES work! I'm not wild about the taste of evaporated milk but the vanilla and honey smooth it out. I'm going to try it again using Splenda in place of the honey.
Provided by SusieQusie
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour milk into a large metal or glass bowl.
- cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
- Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
- After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
- Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.
Nutrition Facts : Calories 93.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 3.4, Sodium 98.3, Carbohydrate 15.6, Sugar 15.6, Protein 6.4
Tips:
- **Use heavy cream for the best results.** Heavy cream has a high fat content, which makes it ideal for whipping. If you use a lower-fat cream, it will not whip up as well. - **Chill the cream and the bowl before whipping.** This will help the cream whip up faster and more easily. - **Whip the cream until it reaches stiff peaks.** This means that the peaks of the whipped cream will stand up straight when you hold the whisk or beater still.Conclusion:
Whipped cream is a delicious and versatile topping that can be used on a variety of desserts. With these tips, you can easily make whipped cream at home. So next time you are looking for a special topping for your dessert, give whipped cream a try!
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