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All Natural Fat Free Whipped ‘Cream’ ~ I’m excited because this dreamy whipped ‘cream’ is fat free, and all natural…just like the post title says. Yum. And yay! Whipped cream is one of the very few foods that makes me feel guilty, so I rarely indulge.  It’s just too decadent to be worth the pangs of conscience.   And that’s too bad because it’s so good and goes with so many things.  And up until now the only alternative I knew of was the yucky chemical laden, hydrogenated stuff.  My version is fresh, ready in minutes, and all natural.  I’m positively giddy and ready to start dolloping. There are other recipes around for what they call diy cool whip.  But I prefer to think of this as something a little higher on the food chain.  It’s not a substitute for a substitute, it’s a healthier alternative for one of life’s great pleasures… whipped heavy cream.  Use it just like you would whipped cream, on cakes, pies, and fruit.  A few caveats — I don’t think you can use this to make icebox pies and cakes, or as an ingredient in cooking, it works best as a topping.  And it doesn’t …


makes about 3-4 cups

Total time

0 minutes




  • ½ cup non-fat dry milk
  • ½ cup ice water
  • 1 egg White (I always use pasteurized eggs when they will be eaten raw)
  • 1 tsp lemon juice
  • ¼ cup powdered sugar (sifted)
  • ½ tsp vanilla extract


  1. Put the ice water, egg white, and non-fat dry milk in the bowl of a stand mixer fitted with the whip attachment. Beat on high for 4 -5 minutes,until it starts to become thick. You may have to stop the machine to scrape down the sides of the bowl at the very beginning to get the milk powder incorporated.
  2. Add the lemon juice and continue whipping on the highest speed for another minute, or two until it is thickened. Depending on your machine, this could take a little longer.
  3. Lower the speed and slowly add in the sugar, and then the vanilla. Beat until well mixed.
  4. Serve right away.
  5. View the recipe instructions at The View From the Great Island

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