Whipped cream without fat

Fat-free whipped cream is a light and airy preparation made from skimmed dairy products or low-fat vegetable ingredients, designed to replicate the texture and flavor of traditional whipped cream but with a reduced fat content. It is ideal for those seeking healthier options without sacrificing the creamy and fluffy texture in desserts, decorations, and fillings.

Origin: Fat-free whipped cream emerged as a modern alternative to traditional whipped cream, which is obtained by whipping high-fat cream. Its development is linked to the growing demand for low-calorie and low-fat food products, especially in countries with a strong baking culture like France and the United States, although it is now common in global cuisine.

Properties: This cream maintains a smooth, light, and stable texture, ideal for whipping and decorating cakes, pastries, mousses, and ice creams. Being low in fat, it contains fewer calories and less cholesterol than traditional cream and often has a higher water content. It may contain additives such as stabilizers to preserve its structure for longer. Additionally, it is a suitable option for low-fat diets or those looking to reduce lipid intake.

Synonyms in Spanish from Latin America: depending on the country, fat-free whipped cream may be called nata batida sin grasa, crema ligera batida, crema chantillí baja en grasa, or simply crema batida dietética. In some places, it may also be referred to as crema batida ligera.