All Natural Fat Free Whipped ‘Cream’
User Reviews
3.5
All Natural Fat Free Whipped ‘Cream’
Description
The All Natural Fat Free Whipped ‘Cream’ combines nonfat dry milk and ice water as a base with a pasteurized egg white to achieve the characteristic fluffiness of whipped cream. Lemon juice acts as a stabilizer, and powdered sugar sweetens the mixture, with vanilla extract providing subtle flavor. The stand mixer whisks the ingredients to a thickened, airy texture similar to conventional whipped cream, making it suitable as a topping for desserts without added fat. It requires immediate serving since it may lose volume over time.
This whipped topping can be used when a low-fat alternative is desired, maintaining the whipped cream mouthfeel and sweetness without dairy fat content. It is important to use pasteurized eggs due to the raw egg white in the recipe, for safe consumption. Powdered sugar quantity can be adjusted to preference for sweetness level.
The technique involves gradual incorporation of ingredients during whipping, starting with the dry milk, water, and egg white, followed by lemon juice, and finally sugar and vanilla at lower speed, producing a smooth, stable whipped product. Scraping the bowl helps fully incorporate the dry milk early in the process.
Ingredients
- 1/2 cup nonfat dry milk
- 1/2 cup water ice
- 1 egg I always use pasteurized eggs when they will be eaten raw, white
- 1 tsp lemon juice
- 1/4 cup powdered sugar sifted (you can add up to 1/2 cup for a sweeter 'cream')
- 1/2 tsp vanilla extract
Instructions
- Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
- Add the lemon juice and continue whipping on the highest speed for another minute, or two until it is thickened. Depending on your machine, this could take a little longer.
- Lower the speed and slowly add in the sugar, and then the vanilla. Beat until well mixed.
- Serve right away.
Notes
- Use pasteurized eggs to ensure safety when consuming raw egg whites in this recipe.
- Adjust the amount of powdered sugar up to 1/2 cup for a sweeter whipped cream alternative.
- Best served immediately as the whipped texture may diminish if left too long.
- Scraping the mixing bowl at the start helps incorporate the milk powder evenly.
- Powdered egg whites do not yield a satisfactory result in this recipe.
User Reviews
Overall Rating
3.5
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