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"Whipped Cream" Substitute Topping

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Someone requested what to use as a heavy cream substitute so thought maybe I should share the tip with everyone.

Take 2 large ripe bananas (sliced), 3 tsp. sugar and 2 egg whites. 'Whip' these ingredients together. You can add extract flavorings, too.

By Deeli from Richland, WA

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By bryguy [1]08/15/2012

@paintedlady9649
I can think of two reasons one would want a whipped cream substitute:

1) Lactose-intolerant people might want to avoid the cream. Vegans would also avoid cream although the egg whites in this recipe also wouldn't cut it.

2) Observant Jews who eat Kosher cannot have dairy with meat, so if for some reason, your recipe calls for adding whipped cream to meat, this non-dairy substitute might suffice. Silly, you say? Watch the Friends episode where Rachel mistakenly combined a recipe for English Trifle with Shepards Pie when two pages of a magazine got stuck together (Season 6 Episode 9: "The One Where Ross Got High").

"Its a truffle. Its got all of these layers. First theres a layer of ladyfingers, then a layer of jam, then custard, which I made from scratch, then raspberries, more ladyfingers, then beef sauteed with peas and onions, then a little more custard, and then bananas, and then I just put some whipped cream on top!"

By Elaine M.De Vries08/15/2012

Why would anyone want to substitute whipped cream? Too expensive, too high in calories, just use less. When I bake or cook I use the best ingredients otherwise turn in your apron as it's all a labor of love so why skimp!

By lego [3]08/15/2012

This is not low calories because on banana has like 100 calories or more and then with the eggs and then the sugar.

By lego [3]08/15/2012

I don't think it sounds too good and besides it's probably easier just to go out and buy some heavy cream and beat it or, whole milk. besides bananas are always differentbecause some are riper but bananas are not good to eat mushed up in cream... :(

08/15/2012

Absolutely dreadful. I made it for a gathering of 10 and not one person thought that it tasted anything like whipped cream. In fact, most hated it and asked why I didn't simply use yogurt (Greek or Swiss style) or cream cheese. I might try this recipe again, substituting the bananas with something tasteless and creamy like potatoes (or avocados), and the egg whites with something less offensive like butter, garlic or oil.

By bryguy [1]08/15/2012

Salmonella aside, I simply don't like the "gamey" taste of uncooked egg whites. That includes pasteurized egg whites (used by bodybuilders) and egg white powder. My guess is that you can achieve the same stiffness using gelatin.

Whenever I need a whipped cream substitute for immediate serving, I simply put skim milk in the freezer until it's very very cold and then use the aerating blade of my handblender. Add sweetener and a drop of vanilla if desired, and then aerate the milk as if you're using a frother for coffee. In other words, start on the bottom and slowly pull up, bouncing up and down. The volume of the milk will rise about 3x, and you will soon have something that resembles whipped cream. Amazingly, if unsweetened, a cup of the whipped skim milk will be less than 20 calories since it's fat-free and mostly air. It's creamy and holds its volume because the milk protein is stiff when near freezing. Unfortunately, it will collapse back to liquid milk as it warms so it must be eaten quickly. And of course, you cannot use it on warm pastries. I like eating the mock whipped cream with fruits.

By littlegamma [7]08/15/2012

Make sure your eggs are pasteurized or you could end up with food poisoning.

By alexa Moss [1]01/04/2011

How long does this keep, please?

By deirdrehenry@eircom.net [10]01/03/2011

Whipped cream substitute topping. Thank you Deeli for recipe, sounds healthy. I will give it a try
Deirdre

By Candy Killion [8]01/03/2011

This is clever! Again, for everyone worried about uncooked egg whites, check this link:
http://whatscookingamerica.net/Q-A/EggPasturization.htm
If you're using clean, unbroken, in-date Grade A or AA eggs, your chances of contracting salmonella from the whites are slim. After Googling around a bit, also found a few more sites that stated that your chances of getting a tainted egg are once in 42 years!

Yolks are a better breeding ground for the bacteria, and if you're serving those to the very young, very old or someone with a suppressed immune system, the yolks should always be cooked.

That said, thumbs up Deeli for another great tip.

By Marg [16]01/03/2011

This sounds really yummy. For those worried about eggs, you can buy dried egg white. Happy new year, Deeli.
Marg from England.

By Lilac [18]01/03/2011

Has anyone heard of samonella? It can come from uncooked eggs. Under no circumstances should this be given to children or people who are not told about the uncooked eggs. Thumbs down.

By Kathy [51]01/03/2011

Sounds great but what about uncooked egg whites? I'd be a little concerned using them. Please advise Thanks, Kathy

By Willi Percival [4]01/03/2011

This is great, cheap and much less calories. Thanks much for the 'tip". Happy New Year everyone.

By Shamra12/31/2009

This is so easy to make. And so good!

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