There’s nothing like a dollop of whipped cream to top off a dessert, but it always comes with a side order of guilt thanks to the high fat content. Now, researchers at the University of Copenhagen’s ...

Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture. High in saturated fat and ...

The human love affair with whipped cream dates back to at least the 16th century, and it's a staple of all our favorite holiday desserts. Is that slice of Thanksgiving pumpkin pie truly the same ...

Bacteria-based whipped cream could be the future. Food researchers at the University of Copenhagen have developed a fat-free prototype of the much-beloved substance built using bacteria instead of ...

Combine the cream cheese, sour cream, vanilla, confectioners' sugar and tofu in a food processor and purée until smooth, scraping down the sides of the bowl several times. This will take 2 to 3 ...