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

April 28, 2014 | By | Comments (9)

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. Mini Red, White, and Blue Pancakes | Cooking Light

    […] Ingredients Pancake batter (I suggest our Buttermilk Pancakes.) Blueberries Bananas Strawberries or Raspberries Whipped cream (Maybe try our Lighter Whipped Cream.) […]

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    […] graham cracker crumbs, 1 toasted marshmallow (about 20 seconds under the broiler), and 1 tablespoon lighter whipped cream in a small mason jar or juice glass. Repeat the layers and garnish the glass with a toasted […]

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  3. Heather (Delicious Not Gorgeous)

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

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

    How far in advance can I make whipped cream?

    November 27, 2014 at 11:03 am
  5. 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
  6. 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
  7. 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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