Low-fat whipped cream topping

History and origin of whipped cream topping

Whipped cream is a classic element in global pastry-making, appreciated for its light texture and mild flavor that complements a wide variety of desserts. Its origin dates back to Europe, although each region has developed its own variants, adapting it to local ingredients and dietary preferences.

In many Latin American countries, whipped cream goes by different names and styles depending on the cultural context. For example, in Mexico it is simply called "crema batida" (whipped cream), while in Argentina it is commonly referred to as "crema chantilly," a term that comes from French. In Colombia and Venezuela, the term "chantilly" is also used, but they sometimes opt for preparations with less fat or "light" versions to adapt to healthier diets.

Low-fat whipped cream topping is a modern alternative that seeks to maintain the characteristic smoothness and flavor by using ingredients with lower calorie content, such as skim evaporated milk and gelatin. This version has become popular in various Latin American regions for providing a healthier option without sacrificing the creamy texture so appreciated in traditional desserts.

How to prepare Low-Fat Whipped Cream Topping

To prepare this delicious and light topping you will need the following ingredients: Skim Evaporated Milk, Unflavored Gelatin, Water, Sugar, Vanilla Extract, and Lemon Juice.

Step 1: Chill the evaporated milk to ensure a better texture when whipping it.

Step 2: Sprinkle the gelatin over cold water in a small saucepan and then stir over low heat until it is completely dissolved.

Step 3: Add the dissolved gelatin to the evaporated milk and whip until the mixture is firm and consistent.

Step 4: Incorporate the sugar, vanilla extract, and lemon juice to add flavor and a touch of acidity that balances the sweetness.

Step 5: Use the topping immediately or, if preferred, whip it again before serving to restore its fluffy consistency.