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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by peeps7, Nov 1, 2007.
We go through alot of fat free whip cream and I was just wondering if anybody has a recipe for that.
The only kind of whipped cream I make from scratch is definately NOT low fat!! Are you wanting low fat....or the good old-fashioned loaded with fat kind?
I think low fat whipped cream is made using a special process with extra's so that it actually whips. For as much as I know, if you make it at home, you need the cream part of it to get it to whip.
I found this on the internet...I looked at several and this one was the best IMO. I'm not sure if it's good but I think it would work.
3 ounces no-fat cream cheese, at room temperature
1/2 cup no-fat sour cream
1 teaspoon vanilla
4 to 6 tablespoons confectioners' sugar or maple sugar
1/4 cup silken tofu
Combine the cream cheese, sour cream, vanilla, confectioners' sugar (or maple sugar) and tofu in a food processor fitted with the metal blade and process until smooth, scraping down the side of the work bowl several times. This will take 2 to 3 minutes. Add confectioners' sugar or vanilla to taste. Makes 1 cup.
There are some high speed stick blenders that will whip skim milk to a froth like whipped cream but it doesn't hold the form for long. You would have to whip it every time you wanted it.
I make lots of scones and I have put on so much fat in the last fortnight, im hoping to find a low fat yoghurt recipe to use instead of cream , perhaps that would suit you too!
I have never tried this, as we use the real stuff, but sparingly. However, I found this on line:
Mock Whipped Cream - lowfat
3/4 tsp Unflavored gelatin
1 tbsp Cold water
1/2 c Nonfat dry milk powder
1/2 c Ice water
2 tb Confectioner's sugar
1 ts Vanilla or other flavoring
A fluffy, all-purpose topping that can double as a filling. Properly whipped, it will be stiff enough to mound or pipe through a pastry bag.
Soften the gelatin in the cold water in a small heatproof measuring cup. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds)
Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla. If not used immediately, store in the refrigerator or freeze in desired shapes. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
Makes 3 cups
Real Whipped Cream:
1 pint of heavy cream
1 tsp vanilla
Whip til consistency is of whipped cream!
Fatty and oh so good.
Only thing I'd add to Lunachick's is a little powdered sugar for sweetening to taste.
I like the real stuff, though don't indulge too frequently.