Whip It, Whip It Better: How to Make Lighter Whipped Cream

April 28, 2014 | By | Comments (7)

There are times when nothing but a dollop will do: Plopped over a slice of fresh pie or spread between fudgy layers of cake, real whipped cream is sublime in a way that can’t be copied. But with nearly 2 grams of saturated fat per whipped tablespoon, heavy cream can be heavy in ways a healthy cook wants to avoid.

The sexiness comes from the mouthfeel—a silky, butterfat-based texture that simply cannot be replaced. So we don’t replace it. Instead, we fluff it up with a little reduced-fat Greek yogurt, whose thick, creamy texture complements the cream. A little sugar is added to maximize volume, and 40% of the calories and nearly half the sat fat are cut. This lighter heavy cream is clean, simple, and delicious—test it for yourself in  our strawberry shortcake makeover.


Photo: Randy Mayor; Food Styling: Blakeslee Wright Giles; Prop Styling: Lindsey Lower

Combine 1/3 cup heavy-whipping cream, 1/2 cup 2% reduced-fat Greek yogurt, and 2 tablespoons sugar in a bowl; beat with a mixer at medium speed until soft peaks form.

19.5 calories, 1.1g sat fat

31 calories, 2.1g sat fat (per tablespoon)


  1. Heather (Delicious Not Gorgeous)

    This sounds so great! How much whipped cream would this make?

    April 25, 2015 at 11:15 pm
  2. Kimberly

    How far in advance can I make whipped cream?

    November 27, 2014 at 11:03 am
  3. Michelle

    Would this work in the proportions described in a whipped cream dispenser, the kind powered by a Nitrous Oxide Cartridge?

    November 25, 2014 at 2:16 pm
    • Kimberly Holland

      Hi Michelle, It was not tested in a whipped cream dispenser. If you try it, let us know the results.

      November 25, 2014 at 2:23 pm
  4. Harts

    Can this be used as a substitute in recipes that call for that chemical-laden white fluff sold in tubs that rhymes with pool flip?

    May 2, 2014 at 7:32 am
    • Kimberly Holland

      Hi there, We didn’t test this whipped cream in any baked goods, but it’s worth a shot if you’re up for an experiment. Let us know the results!

      November 24, 2014 at 5:02 pm
  5. Medi-Health (@Medi_Health)

    What a great post here , heavy whipping cream is a common ingredient in many desserts, pastas, soups and sauces. Now we can use light whipping cream which makes many deserts, pastas, soups and sauces to eat a healthy one.

    April 29, 2014 at 3:25 am

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