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Low-Fat Whipped Topping (Home-made)

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Low-Fat Whipped Topping (Home-made)

No need to use store bought whipped topping, you can make your own with a much shorter ingredient list. This is much healthier, completely fat free and does not contain any chemicals or hydrogenated products at all.



8 servings


15 min


5 min


90 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
1 teaspoon gelatin, unflavored
* Camera
2 teaspoons water
½ cup milk, skim
¼ cup milk, skim, (non fat) powder
1 tablespoon sugar
½ teaspoon vanilla extract


Amount Measure Ingredient Features
5 ml gelatin, unflavored
* Camera
1E+1 ml water
118 ml milk, skim
59 ml milk, skim, (non fat) powder
15 ml sugar
2.5 ml vanilla extract


Soften gelatin in water for 5 minutes.

Stir nonfat dry milk into skim milk in saucepan.

Heat to simmering.

Add softened gelatin.

Stir until gelatin is dissolved.

Add vanilla and sugar.

Chill until mixture begins to thicken.

Beat with electric mixer or rotary beater until very thick and light.

Makes 2 cups.

NOTE: Whipped topping may be stored in refrigerator for use within several days or can be frozen for longer storage.

* not incl. in nutrient facts Arrow up button



Good recipes, nice to have thanks. I buy a ton of fat free cool whip so hope this works!


Where are the directions?


Thanks for your comment, just updated the recipe, now it is completed. Enjoy!


P.S. to my review-I posted the photo so you could see the "airy" texture I mentioned.


We made this recipe last year, I thought the flavor was ok, and it didn't turn out as fluffy as store-bought, there wasn't enough air whipped in, and as the review described, once it sat for a while, it deflated, and you really had to whip it again.


I just made this hoping to get something close to whipped topping and I think something is off with the recipe. I followed it very carefully. It turned out very thick and gelatin like versus airy and light. I ended up adding much more skim milk and that definitely improved the texture. Either there is too much gelatin (1 teaspoon) or there's not enough milk (1/2 cup). I ended up adding 2/3 of a cup more milk. Also I don't know if the skim milk powder is needed but it added a chemical after taste to the whipped topping. I'm curious if this whipped topping would work without it?



Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 190% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 20mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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