Best 5 Whipped Cream Substitute Recipes
Whipped cream, a culinary staple, often finds its way atop desserts, hot beverages, and other dishes. It adds a light, airy texture and sweet flavor that complements many recipes. However, whipped cream can be high in calories and fat, and it may not be suitable for individuals with lactose intolerance or those following certain dietary restrictions. For these individuals, finding an alternative to whipped cream can be challenging. Fortunately, there are numerous options available that can provide a similar texture and flavor to whipped cream without the added calories, fat, or lactose. This article explores the various alternatives to whipped cream, providing a comprehensive guide to help readers find the perfect substitute for their culinary needs.
Here are our top 5 tried and tested 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:
- Choose the right ingredients: Use heavy cream or whipping cream with a fat content of at least 35% for the best results.
- Chill everything: Make sure the cream, bowl, and beaters are chilled before whipping. This helps the cream whip up faster and produce stiffer peaks.
- Whip gradually: Start whipping on low speed and gradually increase the speed as the cream thickens. This helps to incorporate air without over-whipping the cream.
- Don't over-whip: Over-whipping can cause the cream to become grainy and separated. Stop whipping once the cream reaches stiff peaks.
- Use it immediately: Whipped cream is best used immediately after it is made. If you need to store it, place it in an airtight container in the refrigerator for up to 24 hours.
- Add flavorings: You can add flavorings such as vanilla extract, cocoa powder, or fruit puree to whipped cream to create different flavors.
Conclusion:
Whipped cream is a versatile ingredient that can be used in a variety of desserts and drinks. It is easy to make at home with just a few simple ingredients. By following these tips, you can make perfect whipped cream every time. Whether you are topping a pie, filling a pastry bag, or simply enjoying it on its own, whipped cream is a delicious and indulgent treat.
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