UPDATE: Please scroll to the bottom to see a cool video explaining what each of the nutrients is. (thanks Michelle!)
October’s nippy mornings and the orange tones of autumn are a perfect vehicle for spending a few bucks on a pumpkin spice latte at Starbucks. At 380 calories, it’s a big treat. And part of it includes the whipped cream on top. Tasty…
But what exactly is whipped cream, and what has it morphed into when we buy it as Cool Whip in the supermarket?
Whipped cream is exactly what it sounds like – whipped cream of milk. The cream has to be over 30% fat. When whisked, tiny air bubbles get trapped inside, doubling the volume and creating an exquisite mouth feel. With a bit of added sugar thrown in, whipped cream is the topping to top all toppings.
But, it’s got too many calories and fat (70 in the example above). So food scientists have come in and created a faux whip with only a third of the calories. But what’s inside?
What you need to know:
Here’s what whipped cream is made of:
You can make it at home in 5 minutes. Your 10 year old can do it too.
Here is the ingredient list for Kraft’s Cool Whip:
Water, Corn Syrup, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Less than Two Percent of Sodium Caseinate (from Milk), Natural and Artificial Flavor, Xanthan and Guar Gums, Polysorbate 60, Sorbitan Monostearate, Beta Carotene (Color).
Whoa. What’s going on here?
As usual, the fat is out, the fillers come in. Take some water, mix in xantham and guar gums as thickeners, hydrogenate some oils to make them semisolid, add lots of sweet, and cover it all up with artificial flavors to resemble the original.
All this maneuvering to reduce the calorie count.
Here’s a suggestion. Whipped cream is not something to eat everyday. It’s the topping to a treat that shouldn’t be consumed daily either. But when you do top that latte, brownie, sundae, or whatever, do it with the real thing.
What to do at the supermarket:
Buy a Whisk and either heavy or light cream.
[Thanks to Lindsey and to Sherry for the question]