whipping cream subst. ?

wuzzo87 · Jun 24, 2005

Hi,

I would like to know if there is any other lower fat alternative that whips up like whipping cream? Can low fat milk or evaporated milk mixed with something or alone by itself, accomplish this?

nicholas · Jun 25, 2005

You can use cream with a lower percent of fat, like "Light Cream" (~20%) or something like that. But I believe it will not trap as much air or hold very well.

Whipped cream is a foam stabilized by fat. By whipping air into it, air bubbles are trapped in a network of fat droplets, which stick to each other, and holds the foam.
That means, a higher percent of fat would whip better and be more stable because of more fat droplets in the network to hold it together.

I can't think of any other low fat alternatives for a "low fat" whipping cream. I won't recommend whipped cream in a can, but they may come in low fat versions, but whipped cream in a can just dosen't taste the same.

Hope this helps.

wuzzo87 · Jun 25, 2005

hey nicholas

Thx for the info.
I'ved found out tht if u only wan a texture similiar to tht of meringues, u can accomplish it by using low fat milk, mixed with a bit of gelatin, and vinegar...
then freeze it a bit and add cream of tartar to whip it up... just tried it today.

Anyway, thx for ur help

whipping cream subst. ?

wuzzo87

nicholas

wuzzo87

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