You’ll use it to make all of these recipes of mine too!) (I promise it’s not a “one-use” ingredient. That’s the equivalent of almost ¼ cup of powdered sugar! This is the kind I use, and I buy it online here because that’s the best price I’ve found. It’s also highly concentrated, so you only need about ½ teaspoon to sweeten your entire batch of whipped cream. I often use liquid stevia, which is a plant-based, no-calorie sweetener that’s clean eating friendly (aka it contains nothing refined or artificial!). It also brings out the richness of the heavy whipping cream! Because just about every brand of plain nonfat Greek yogurt does have at least a little tang to it, I like to add a small amount of sweetener to my homemade whipped cream to mask that. I know they’re often cheaper, but it’s worth spending a little more for a higher quality Greek yogurt! Even if they’re plain and nonfat, those Greek yogurts with any extra ingredients are typically thinner in consistency, which yields a looser, almost watery whipped cream that doesn’t hold its shape very well. If you see any other ingredients, such as sugar or cornstarch, put it back on the shelf. It has the thickest consistency of any brand that I’ve tried so far, and it also has less of a yogurt “tang” to its flavor. Tip: My favorite is FAGE plain nonfat Greek yogurt. (It’s fine if the carton lists the cultures by name in the ingredients!) These Greek yogurts are generally thicker, which will yield a better consistency and more stabilized whipped cream. However, the brand of Greek yogurt that you use can make a big difference! Look for brands that only include milk and live and/or active cultures. It’ll maintain its shape better for a longer period of time, and it’s less prone to weeping (aka losing water) or deflating when at room temperature or chilled. This means your whipped cream is more, well, stable. This helps keep your homemade whipped cream low calorie when compared to traditional recipes! In this whipped cream, the Greek yogurt has two roles.įirst, it adds volume, so you don’t need to use as much heavy whipping cream. As much as I dislike double negatives, I don’t know that I’ve ever not tried using it to make something! I’ve used it to make cakes, cupcakes, cheesecakes, pies, brownies, muffins, scones… Even frosting. Here’s that bonus ingredient I promised you! If you’ve browsed through my other recipes, then you probably know how big of a Greek yogurt fan I am already. That’s really important… And we’ll cover why that is soon! But for now, reach for the real deal at the grocery store, true heavy whipping cream (nothing lighter!), because it makes the best homemade whipped cream. ![]() Heavy cream is the highest (as I’m sure you guessed!), and it contains at least 36%. Light cream is next, typically right around 20%, but it can fall anywhere in the range of 18% to 30% (again, this is in the US!). Half-and-half has the lowest amount and generally ranges from 10.5% to 18% (in the US!). ![]() The amount of fat - or, more specifically, the percent of fat in each one. In the US, heavy whipping cream may also be labeled as “heavy cream” or “whipping cream.” You can find it on the dairy aisle near the milk, half-and-half, and coffee creamers.īut what’s the difference between heavy whipping cream, light cream, and half-and-half? As an ex-scientist, I’m glad you asked! □ This is the one ingredient you’ll find in just about every classic whipped cream recipe. ![]() You only need 3 ingredients to make this homemade whipped cream! I know, I know… Many whipped cream recipes only include 1 or 2 ingredients - but the extra ingredient in my recipe helps stabilize your whipped cream and adds protein too! INGREDIENTS TO MAKE HEALTHY WHIPPED CREAM
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