For years, I have bought many red cans and tubs of whipped topping. Filled with ingredients I could not pronounce without knowing how truly easy it was to make this easy Low FODMAP Homemade Whipped Cream instead! It has THREE ingredients: heavy whipping cream, sugar, and vanilla. Easy to say and read and the perfect topping for recipes that need a little something extra for your sweet tooth!
Have you ever been surprised by an ingredient while working through the steps of a low FODMAP diet? This happened when I discovered the good news about heavy cream. It has a high fat content and is low in lactose. Thus, it is tolerated much better than cows' milk, which is higher in lactose. Monash University has tested heavy cream to be safe at ½ cup per meal, which is a lot of whipped cream! Why? Because when heavy whipping cream is whipped, it doubles in size! I can hear your excitement from here!
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Three Simple Ingredients
- Heavy Cream - It can sometimes be called heavy whipping cream, which is the same thing. If you are very sensitive to lactose, use a lactose-free whipping cream. It has an enzyme lactase added.
- White Sugar - For a true whipped cream, use granulated sugar. If you want more stability, use confectioners' sugar, also called powdered sugar. If you are making large quantities of this recipe, use powdered sugar because you may be able to taste the granules in more significant amounts.
- Vanilla Extract - I love the flavor of vanilla extract, and it is perfect for this whipped cream recipe.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University App at the time of publishing. As always, follow your gut and modify as needed.
How to Make Whipped Cream
Chill the mixer bowl and the whisk attachment in the refrigerator until cold. This usually takes about thirty minutes in the fridge or fifteen in the freezer.
Pour the ice cold heavy cream, sugar, and vanilla into the chilled bowl.
Whisk the cream on medium to medium-high until soft peaks form and leave trails in the bowl. I recommend not walking away. It takes only minutes to reach soft, billowy peaks.
Lift the attachment, and if the whipped cream has a soft peak it is done. Be cautious not to overwhip the cream. If it is overwhipped, add a small amount of heavy cream and gently fold it into the overwhipped cream.
Use the whipped cream immediately on pie, cake, hot chocolate, coffee drink, or whatever your heart desires.
Store any leftovers in an airtight container in the refrigerator.
Variations for Whipped Cream
Dairy Free Whipped Cream: If you cannot tolerate dairy products at all, use a chilled can of full-fat coconut cream. Skimming the top of the can and leave any liquid that has separated away in the can. This will create a whipped coconut cream.
Maple Flavored Whipped Cream: Use pure maple syrup instead of granulated sugar. This is an unrefined sugar option that is still low FODMAP. It is also a perfect topping option for pumpkin pie!
Storing Leftovers
Homemade whipped cream does not keep as long as its rival in the red can. This is because the homemade is already whipped. It will keep a day or two, but it may not be as pretty. My solution for that is to make a fresh batch whenever needed.
To Store: Keep the leftovers in an airtight container in the refrigerator and use them as quickly as possible.
To Freeze: Freezing whipped cream can impact the texture and creaminess, but it will still be delicious. I like to freeze them in individual portions on a baking sheet and take them out when needed for hot chocolate!
Equipment Needed
If you have a stand mixer, it is time to show off its skills and prove why it takes up valuable counter space.
An electric hand mixer also works if you do not have a stand mixer. It will require you to stand over the bowl while mixing.
Break out those muscles if you have neither a stand mixer nor an electric mixer. A chilled bowl and whisk will also work. It will require muscles and patience; your reward will be glorious whipped cream.
Can I Use Whipped Cream To Replace Cool Whip?
If you peek at the ingredients listed on Cool Whip, also known as frozen whipped topping, you will see high fructose corn syrup listed. This is a common trigger food for anyone on a low FODMAP diet. I replace Cool Whip with this whipped cream for any recipe that calls for Cool Whip.
Use the same amount. The amount of heavy cream before whipping will double in volume. So if the recipe calls for 2 cups of Cool Whip, use 1 cup of heavy cream, plus the sugar and vanilla - don't forget the sweetness and flavor.
Additional Low FODMAP Recipes For Whipped Cream
Recipe
Low FODMAP Whipped Cream
Equipment
Ingredients
- 1 cup heavy whipping cream
- 1-2 tablespoons granulated or powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Chill the mixer bowl and the whisk attachment in the refrigerator until cold.
- Pour the cream, sugar, and vanilla into the chilled bowl.
- Whisk the cream on medium to medium-high until soft peaks form.
- Lift the attachment, and it is done if the whipped cream has a soft peak and leaves trails in the bowl.
- Use the whipped cream immediately.
- Store any leftovers in an airtight container in the refrigerator.
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