Did you know that whipped cream is low FODMAP? Monash has found that it is low at ½ cup (which is a LOT of whipped cream)! You may be wondering, “How can whipped cream be low if milk is high??” Whipped cream is almost completely just fat, and therefore low in lactose. It’s also super easy to make at home! Today I’m sharing a recipe for easy Homemade Low FODMAP Whipped Cream.
Whipped cream is a delicious topping for hot chocolate. I am posting four hot chocolate recipes this week! Of course, it is high in calories and fat, so I recommend having it in moderation. I typically add about 1-2 tablespoons on top of my hot chocolate for a treat (2 tbsp is approx. the size of a golf ball).
If you are vegan or have a dairy allergy, you could try out this recipe for coconut whipped cream.
You can also use low FODMAP whipped cream in other dessert recipes! My favourite is topping fruit with a bit of whipped cream. I recently topped some fresh blueberries and banana with some whipped cream. And as I type this I am eating some on top of defrosted strawberries. Yum! I think this is a great option for those who can’t have ice cream.
We have always made homemade whipped cream at my house. I can’t remember us ever buying a can! I think homemade tastes way better and so fresh, and you get to decide how sweet to make it. I use a teaspoon of white sugar and find it sweet enough. The vanilla extract is optional but highly recommended.
If you have never made whipped cream before, you may not know what I mean by “soft peaks” or “stiff peaks” in the directions. Below are pictures of the two, so you can know when to stop whipping. If you over whip the cream, the texture will start to become more like butter, so be careful!!
You can google more pictures of soft and stiff peaks if you wish!
Whipped cream will start deflating after a few hours. You can keep it in the fridge for a day. I recently tried freezing dollops of whipped cream and it works well! I put some parchment paper on a plate, placed dollops of whipped cream on top, and stuck in the freezer for 30 minutes. Then I placed the dollops into a freezer safe bag, and put it back in the freezer. I love this because it removes the tempting whipped cream from where you can easily see it in the fridge, and decreases the amount you throw in the garbage.
Let me know if you make this low FODMAP whipped cream!
Check out my hot chocolate recipes!