Behold, the great wall of healthy whipped cream…
Shown above, on top of my Crustless Pumpkin Pie.
Don’t laugh… but as a kid, squirt whipped cream was one of my favorite foods. Every time we held a slumber party, soccer-team party, or girl scout party, we’d be sure to buy extra cans of Reddi-Wip, and my ice cream sundaes looked like this:
Small scoop of ice cream, ocean of chocolate syrup, mountain of whipped cream.
Homemade Reddi-Wip whipped cream is light and airy and swirly, just like the real thing! However, this one has no preservatives, stabilizers, emulsifiers, or cholesterol. It is straight-up awesomeness: great on ice cream, hot chocolate, pancakes, squirted straight from the can (my personal favorite), or used anywhere else you’d use squirt whipped cream.
When I first saw the Isi “Easy Whip” mini whipped cream maker at Crate & Barrel, I was so curious as to whether or not it would work with my Homemade Coconut Cool Whip that the machine immediately went onto my Christmas list. Some people ask for jewelry for Christmas; some ask for fancy cars.
But you can’t eat a fancy car.
And I really hope you don’t eat your jewelry.
You can, however, eat this:
Healthy Whipped Cream – Homemade Reddi-Wip
(can be sugar-free)
- 1 can “heavy cream” such as coconut cream or Mimicreme (If you can’t find coconut cream, which can be purchased at Trader Joe’s or at an Asian market, you may use the thick cream that forms at the top of most full-fat cans of coconut milk when it’s chilled. If you go that route, I’d recommend using the cream from the tops of 2 cans.)
- powdered sugar or powdered stevia to taste
- optional: add a few drops of vanilla extract or almond or peppermint extract for a flavored whipped cream. And yes, this does work with my Chocolate Whipped Cream Recipe.
Healthy Whipped Cream Instructions: (If you don’t have a whipped cream machine, whip up your cream and sweetener with beaters instead, until stiff peaks form.) Prepare the whipped cream container and charger according to manufacturer’s directions for your specific brand/model. Pour in the cream– if using coconut cream, it’s best to not chill first. In seconds, the 1/2 pint you put in will yield 5 times that amount! (So 2.5 pints total for this recipe.) Use anywhere you’d use squirt whipped cream, and it stays fresh for up to ten days in the refrigerator.
And another shot with the Crustless Pumpkin Pie.
Just because.
I would LOVE a whip cream dispenser. I love your site and follow you on pintrest. Can’t get enough.
HOW DID I NOT KNOW THIS EXISTED. simply amazing. I need one of these in my life!
Look up yummy things on your blog all the time! Great recipes for type 1 diabetes and overall better options for cravings! Following you on pinterest now!
Wow!!!!! Never knew there was such a contraption…..this way beats sliced bread!!!!!! Thanks for introducing me to it. I am your winner.
OMG, I need this in my life. I would have asked for this for Christmas too if I had known.
Thanks for sharing all your wonderful healthy recipes! I’ve lost 30lbs recently and really missing desserts, it’s great to see there is a way to still eat what I love and keep the waistline thin.
Oh I hope I win the whip cream canister, I can never get my whip cream to the right consistency, good luck to all!
YUM!!!! love your website and LOVE YOU! and i’d LOVEEEE to be able to make this with my own mini whipped cream maker! <3 🙂
Ooh, how exciting! I’ve been wanting a whipped cream gadget for a while now! How great that it works with coconut cream!
Allyson
Love love love whipped cream! I haven’t made it myself yet as I’m a student and poor :/ Hope you can help xx
I don’t know what it is about your site, but it’s like Alice in Wonderland… you just want to peak and before you know it you find yourself down the rabbit hole with 15 windows open of different recipes that you want to try! 🙂
Anyway, I stumbled upon your soy-free whipped cream (the one using agar). Can you use the Isi (or a similiar machine) to make non-coconut whipped cream? I tried (and failed) making a yogurt with water (I obviously need to go grocery shopping) version last night, but because it wasn’t thick enough it came out as foam rather than “whipped cream.” I’m guessing that if one could thicken up soy milk to a cream-like consistency the machine would spit out “whipped cream.” The only recipes I found using soy milk involve vegtable oil which kind of grosses me out. Thoughts?