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 love your recipes!!! AND I totally forgot about those whipping gadgets! I live way out in the country so having one of those will help tremendously. I’ve been known to over beat my heavy cream and break it!!!
Thanks so much, Cathy
What a neat kitchen gadget & one I don’t have…it’s now on my wish list!
This recipe sounds great! I do not see anywhere to apply for the free give-a-away. I have always used my mixer to make whip cream,,does it matter with this recipe?
not quite a year ago i found out i was allergic to just about every Food…all grains/gluten, soy, dairy, chocolate!, yeast, and the list goes on and on…so when i found your site,,,it was like.”there is hope!” lol, seriously!!! thankfully i can eat nuts and coconut, avocado, quinoa, pumpkin and carob!..so you can do a lot with those and your recipes! Katie My sweet tooth and me thank You!!!! fingers & toes crossed!
PS you are pinned and repined 100x of times off of my site alone!
I do not have the whipping cream machine and was looking for your giveaway. Can you please tell me how to prepare it without the machine? Thanks, Vera
https://lett-trim.today/2011/08/16/vegan-cool-whip/%3C/a%3E%3C/p%3E
Hi Katie! I love this recipe, but I’m a little confused on the nutritional facts because the nutritional facts listed under this recipe are different than the coconut whip cream recipe, but they use the exact same ingredients. So, what are the true nutritional facts if I follow this recipe and use a mixer? Thanks!!
Amy, I thought coconut “cream” was the same as coconut butter, manna, whatever you want to call it, which I’m sure you aren’t suggesting. I have never heard of canned “heavy cream”. I could use the cream at the top of 2 coconut milk cans, but for future reference, what is canned “heavy cream”?
I would love to try
Hi Katie – fellow bakers!
Question – I want to decorate cupcakes and take to someone’s house. The cupcakes will be unrefrigerated for a few hours. I will be using the old fashioned way of preparing (stand mixer)and hope to pipe a swirl on each. Do you think the ‘frosting’ will hold up? Can I add a stabilizer?
Definitely NEED this!! TY for sharing and letting us know how easy this makes our lives. Where do I purchase?