When it comes to dessert toppings, whipped cream is a traditional choice. A slice of pie or a piece of cheesecake seems incomplete without a sauce or whipped cream alongside it. Creamy and foamy, whipped cream adds to the appeal of a regular pastry of cupcake when mounded on its top. However, the main ingredient of whipped cream, which is whole cream, is loaded with saturated fat and cholesterol. According to the USDA National Nutrient Database a tablespoon of heavy, unwhipped cream contains 21 grams of cholesterol. Considering how much is topped on generally, it can add up, and that is not yet including the dessert itself.
Unfortunately, if you search the markets, many of the non-dairy and cholesterol-free manufactured whipped toppings may have heavy amounts of trans fats and preservatives. Trying to forgo the negatives of cholesterol may bring other negatives from highly processed foods.
The best solution is to whip up your own recipe at home. It will be easier if you will make the whipped cream using cream whipper and cream chargers, but if you haven't added these tools to your kitchen yet, you can whip the cream the traditional way. Here are two different whipped toppings to make at home, one with canned evaporated milk and another with nonfat dry milk powder. Do not expect the exact same taste as sweetened heavy whipping cream (since this is the low fat, healthy versions of what you are used to). If you are looking to make something at home for a topping for dessert, these are also good choices to try.
For the evaporated milk whipped topping, prepare the following ingredients: 1 can evaporated milk, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. In a stainless steel bowl, pour in the canned milk. Place it in the freezer and wait until ice crystals form around the edges. It is important for the milk to be ice cold so that it will stiffen up nicely. Place the beaters in the freezer as well to maintain the cold temperature when beating. Start with the beating using high speed until the cream is light and frothy. Slowly add in the powdered sugar and the vanilla extract. Continue beating until stiff. You can now serve the cream immediately as topping for desserts.
To create a nonfat dry milk whipped topping, prepare 1/2 cup iced water, 1/2 cup nonfat dry milk, 1-1/2 tsp unflavored plain gelatin, 2 tablespoons of cold water, 2 tablespoons of boiling water, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. In the bowl of a stainless steel, stand-up mixer (or a large bowl if using a hand-held beater), add in the iced water and nonfat dry milk. Mix until combined. Place in freezer for about 15 minutes while you are mixing the gelatin. Sprinkle the gelatin over the two tablespoons of cold water and allow the gelatin to bloom for three minutes. Add in the boiling water and stir to dissolve. Let gelatin mixture to cool to room temperature. Remove the mixture from freezer and whip until stiff peaks form. Add in the cooled gelatin, powdered sugar, and the vanilla extract. Beat mixture until everything is combined. Serve as a topping for desserts.
You can also make variations of this recipe. If you prefer not to use gelatin, combine 3/4 c iced water and 2/3 c nonfat dry milk together. Chill the mixture for 15 minutes, and then beat until stiff. Slowly add in 1/4 c powdered sugar and 1 tsp vanilla extract, and continue beating until stiff and incorporated.
Notes and Tips:
Cream whipper and cream chargers are preferred tools in preparing homemade whipped cream. They are easy to use, make preparation faster, and can be used to store and preserve unused whipped cream.
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