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.
Homemade whipped cream? I’m there!
Mmm…not the biggest coconut fan, but I totally want to try this!
this looks like something I would use All the time. I love creamy yummy treats and toppings.I’ m reallyreally glad to learn about it. thanks for giving away such a nice item while introducing it to us at the same time.And testing it to be sure it works with vegan creamy things!
Not sure if this is too late or not, but I’ll pay the shipping to Canada! Always wanted one of these:)
so . . . I’m confused! I have never worked with coconut milk before. You recommend taking the cream off the top of 2 cans of coconut milk once they chill to make coconut whipped cream . . . but with the whipped cream machine, you said that if you’re using coconut cream you wouldn’t chill it first. Do you chill your coconut milk, remove the cream and then let it come to room temperature before putting it into your amazing, magic, whipped cream machine? Sorry to be confused!
Not sure if you knew but it is easier to just make real whipped cream. With Sugar, Whipping Cream from the store always by the half and half, and maybe vanilla if you wish …mix… and whip with stand alone mixer or hand held mixer.
unless of course you are allergic to or don’t eat milk, which is what heavy whipping cream is!
Hi Katie, (or anyone else)
I have a question for all those other health nuts out there who may be trying to limit chemical exposure!
Are you at all worried about the Nitrous Oxide used to whip the cream? I don’t know how to look up how severe the biological effects would be in this quantity, but I do know there are problems in high dosages, so I’m slightly concerned and would like to know more.
Thanks!
I am confused, I have the cans of coconut milk and the same cream whipping machine pictured – do I chill the cans first?
The ‘Easter Bunny’ brought me the mini easy whip and it works great! So glad you featured it. One question – my full fat coconut milk has a sort of strong or almost off flavor that I can’t cover up with vanilla. I am using Natural Value which has no stabilizer added, only coconut and water and nothing else. Suggestions? Love Love Love your site, use it all the time! 🙂
How are the calories so low on the recipe? How did you figure it out?