It’s strawberry season, and what better way to enjoy it than by making strawberry shortcake? It’s the best summer dessert. The only problem? Most recipes call for whipped cream, which whether you DIY it or buy the canned stuff, can be heavy on the sugar. Yet if you skip the whip, you’re left with dry berries and cake. Womp womp.
To save you from that bleak existence, chefs Jenny Dorsey and Mia Rigden are here to teach you how to make a sugar-free (and dairy-free!) healthy whipped cream on our latest episode of Alt-Baking Bootcamp, Well+Good’s video series that gives you a crash course on making your favorite sweets a bit healthier.
This whipped cream requires just two ingredients: a can of full-fat coconut milk and a teaspoon of vanilla extract. (Pro tip: Before you get to whipping, let your mixing bowl and beater get cool in the freezer. Dorsey says this prevents the coconut fat from heating up too fast.)
To get a thick whipped cream, Rigden advises leaving your can of coconut milk in the fridge overnight to allow the solid fat to separate from the coconut water. You can then scoop out just the fat and add it to the bowl of your standing mixer, then add a splash of the water. If you don’t want to wait overnight for whipped cream (don’t blame you) Dorsey says you can skip the separation time by just using canned coconut cream—NOT to be confused with cream of coconut, which is sweetened.
Once your coconut is ready to go, whip it in a standing mixer or with a hand mixer for one minute. Add a teaspoon of vanilla extract and continue to mix. And voilà! You have a super yummy whipped cream.
Now, how to use said whipped cream? Watch the full video above to nab Dorsey and Rigden’s killer healthy strawberry shortcake recipe. And ICYMI, be sure to watch out last episode on healthy banana bread!
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