Whipped Topping (or, as most of us know it, Cool Whip) is a very popular ingredient, and for good reason! It stands in for whipped heavy cream but is super stable, meaning it doesn’t ever get weepy and lose its air like real whipped cream can over time, with a pretty long shelf-life to boot. It’s also what we affectionately call a “Frankenfood.” The ingredients list typical to most whipped toppings is as follows:
Water, Hydrogenated Vegetable oil, High Fructose Corn Syrup, Skim Milk, Light Cream, Sodium Caserinate, Natural and Artificial Flavors, Xanthan and Guar Gum, Polysorbate 60, Sorbitan Monostearate, Sodium Polyphosphate, and Beta Carotene”
I especially love that in a product meant to replace whipped cream, it takes us getting to ingredient numbers four and five before we even see the first dairy product. Let’s just say I’m not excited about including this product in my ketogenic lifestyle. At the same time, I have a lot of favorite recipes that I’d love to ketofy which contain whipped topping wherein, for structural reasons, plain old heavy whipping cream ain’t gonna cut it.
And so I decided to make my own replacement.
This recipe is super easy, and it holds up very well in the fridge, and longer than regular whipped cream will. The secret ingredient that makes this Keto Whipped Topping hold up in the same fashion as Cool Whip is simple: gelatin. As the gelatin sets in the whipped cream, it provides just that little bit of extra structure needed to keep it fluffy and solid over time, and it works very well folded into recipes like gelatin salads, as well as a general topping on hot coffee, hot cocoa, or pie.
Notes: I’m giving ratios per cup of whipping cream here, because this way you can easily scale it up or down, as desired. I personally use a few drops of liquid stevia to sweeten, but if you prefer a different sweetener, I recommend beginning with 1 tsp granulated and adding to taste. Everyone likes their whipped cream a little differently sweetened, so do what works best for you.Print
Macros assume no sweetener (or only liquid stevia) used, and about 2 tbsp. whipped topping per serving.
- 1 c (8 fl oz/ 237) heavy whipping cream, very cold
- 1 tsp gelatin
- 1/2 tsp vanilla extract
- Scant pinch salt
- Sweetener, to taste
- In a very cold mixing bowl, with very cold beaters, whip all ingredients until stiff peaks form.
- Transfer to a lidded, refrigerator bowl, and chill 1 hour, or until ready to use.
- Store, closed tightly, in the refrigerator.
I recommend chilling your bowl and beaters well before whip[ping heavy cream. The warmer the cream and your utensils, the less the cream is going to want to whip and stiffen.
For those who are dairy-free, you can use coconut cream in place of heavy cream, as per usual.
Per 2 tbsp.: 103.1 cal, 1.1 g protein, 10.8 g fat, 0.9 g carbs, 0 g fiber, 0.9 g NET carbs
- Serving Size: 2 tbsp
Keywords: cool whip, whipped topping, heavy cream, whipped cream