Whipped Cream, in a can, & Whipped Topping

So what are the differences between whipping cream, whipped cream in a can (my fav for direct intraoral injection) and whipped topping?

Whipping cream may be 100% whipping cream with a least 36% butterfat or it may contain a tiny percentage of stabilizers.  If you want whipped cream, you have to add sugar or another sweetener and vanilla or other flavorings.

Whipped cream in a can is also based on cream.  It is sweetened with corn syrup or sugar and flavored with natural or artificial flavors.  It is almost always lower in fat by using a combination of cream and whole, lowfat or nonfat milk.  Stabilizers are used to keep the whipped cream stiff.  The gas that whips it and shoots it out the nozzle is nitrous oxide or laughing gas.

Whipped topping is not a dairy product but comes from water and hydrogenated vegetable oil (coconut and palm oils).  It has some of the same stabilizers, natural and artificial flavors, and artificial color.

Nutritionally, light aerosol whipped cream has 15 calories in 2 tablespoons and 1 gram of saturated fat.  Whipped topping has 25 calories and 1.5 grams of saturated fat.  Whipped cream is about 50 calories and 6 grams of fat, 4 of which are saturated.

Now where’s the pie?

Happy Thanksgiving,

Peter McKenna, M.D.

513.793.5772

www.mckennamd.com

McKenna Cosmetic Surgery Center . 10577 Montgomery Road . Cincinnati . OH . 45242