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.
Katie, I you are using the cream from coconut milk, aren’t you supposed to chill first so that it does “cream” on the top or do you just pour the can of coconut milk right in the machine?
u r my type of person! I still make ice cream sundaes this way-just not as often!
Entering giveaway…sounds like a wonderful gadget!
I’ve been wanting one of those whipped cream makers since I saw them on Chopped. Good to know it works with coconut milk. It’s not cream of coconut (like you would find in the drink aisle), but coconut cream you need for this recipe. I know that is a mistake some of my friends would make.
I am quite confused between two of your recipes. The vegan cool whip and this one the reddi-whip one. You use full fat coconut milk and scoop the thick layer off but in the vegan post it’s 25 calories a tbsp. In this reddi-whip recipe your basically doing the same thing scooping the hard layer off the coconut milk and whipping it up and you say it’s 6 calories for 1/3 cup. So.. i guess my question would be is 1.) Is coconut whipped cream healthy? 2.) What are the real calories lol because I would go crazy if it’s 6 calories for 1/3 cup and 3.) Does the saturated fat disappear? The can of coconut milk contains lots of saturated fats I know it’s healthy compared to cool whip but is too much of it bad?
I wanna try this but I’m allergic to coconut. I’m wondering if anyone knows how many calories are in the Mimicreme recipe?
Looks awesome. Just one question. The coconut cream from Trader Joe’s is very, very thick even at room temperature. How did you get it there canister?
Stir the watery part from the bottom. Also you can add a tiny bit of water if needed.
I would love to win this…..having to go completely dairy free 3 years ago has restricted me from enjoying reddi wip, so this would be a dream come dream (sigh)
Awesome. Pick me , pick me!! 😀
Hi, Katie! My family loves the coconut cream version of this recipe.
I just bought the whipped cream dispenser you recommended. Have you actually tried coconut cream in the dispenser, or is the cream too thick? If you have tried it, how long do you recommend shaking the dispenser before removing the charger? Thank you for your help.
Just leave the can out for a while. It will soften. I make coconut whip cream with coconut cream in the dispenser often.