Atkins and Cool Whip?

[birdbeast]

Just found this board on Google and I'm excited to learn about others' creativity in terms of yummy low-carb recipes!

I'm currently in the induction phase of Atkins. This is probably the 5th or 6th time I've re-begun Atkins; each time I've done it seriously I've been very successful; in two cases I lost over 50 pounds in a three month period (with exercise). I tend to stay on induction throughout the entire diet, with some modifications after the first two weeks (lower fat [still a lot more than "Lowfat" of course!], more vegetables, more fiber, more unsaturated fats, adding nuts, etc).

But enough about me.

I spoke to another Atkins dieter who recommended frozen cool whip as a quick snack/treat. Obviously there are two grams of carbs in 2.5 tablespoons, and it also contains corn syrup, so I'm not so sure this is a good idea for Atkins people at all, despite her well-intentioned advice.

HOWEVER! Being an ignorant person, I always thought Cool Whip contained creme! Not so; it's a dairy-free product that simply combines corn syrup, vegetable oil, and xanthan/guar gum for that yummy, creamy, sweet goodness.

So my question (at length, sorry to make you read all this) is about making Cool Whip with splenda "syrup" instead of corn syrup. Can it be done? Is Xanthan/Guar gum (which I am assuming thickens it) nutritive? Does it contain carbs? Where can I get some? I would really love to be able to enjoy this kind of tasty dessert -- it's simple, seems like it would be low-carb, and filling.

Let me know, and thanks in advance!

[Origam]

Yeah, coolwhip is dairy free but it's not sugar free.

I make my own whipped cream, take heavy whipping cream and pour it into a chilled glass bowl and beat it with a hand mixer (or stand mixer.. whichever you have) until it starts to thicken, add is splenda and some vanilla according to your tastes and beat until it's the consistency of whipped cream. Put in the freezer for an hour or so and then eat.

[MotherOfGizmo]

Stay away from the cool whip!

There is a sugar free real dairy whipped cream now in the can...made by Land o Lakes. :yes

[birdbeast]

Well, the only problem with real whipped cream is that it's 8g carbs in 1 cup. If I could replace the corn syrup in cool whip with a kind of splenda syrup concoction, I would have a 0g carb dessert, since none of the rest of the ingredients in cool whip have any carbs (coconut oil, etc.).

I take it nobody really knows how to go about doing what I'm suggesting here?

I've made real whipped cream before with splenda; I just have trouble limiting myself to a few tbsps.

[MotherOfGizmo]

Cool whip has sugar in it. And it does have carbs, here is a link

http://www.kraftfoods.com/coolwhip/

plus its frankenfood, on atkins you should be eating real whole foods not ones created in a laboratory!

[birdbeast]

Wow. Where did I say that Cool Whip doesn't have carbs? I am sorry to have completely whizzed over your head again. I will try one more time before giving up.

Cool Whip is a non-dairy whipped topping with two kinds of vegetable oil (one of which is coconut), xanthan gum, guar gum, corn syrup, and high fructose corn syrup.

The ONLY ingredients in Cool Whip that have carbohydrates are the corn syrup and the high fructose corn syrup. All of the OTHER ingredients have 0g carbs.

If one were to REPLACE the corn syrup in Cool Whip with a syrup made with Splenda, one would have a dessert that TASTED like cool whip, but had NO carbohydrates.

It would NOT be cool whip. I am NOT saying that Cool Whip has no carbs. I am NOT saying that Cool Whip is good for you or should be eaten on Atkins.

I was asking if anyone was aware of a manner in which to create a whipped topping without carbs, possibly using the ingredients found in cool whip as inspiration.

I am sorry to be so unclear that nobody has understood the intent of my message as of yet. I didn't realize that it was so incredibly difficult to understand the request I was attempting to convey.

In terms of "Frankenfood," I do not agree. Cool whip has no trans-fats, it has no partially hydrogenated fats, and it has no preservatives. It is simply oil, corn syrup (which DOES have carbohydrates! I am not claiming it doesn't! I never was!), and xanthan/guar gum (both of which are found in Atkins Advantage bars, and are neither good for you nor bad for you).

Therefore, an "Atkins version" of Cool Whip, in which one REPLACED the Corn Syrup with a splenda-based "Syrup," (e.g. Splenda, thick 'n thin, and water) would not be a "frankenfood." On the contrary, it wouldn't be bad for you -- monounsaturated fats and nothing else.

In summary, to avoid further confusion:

- Cool whip in its purchased form has carbohydrates in it. I never claimed it did not.
- Cool whip should not be eaten on Atkins. I never claimed it should.
- Cool whip contains vegetable oils, xanthan/guar gum, and several corn syrups. The only ingredients in that list that contains carbohydrates are the corn syrups.
- By replacing those ingredients (the corn syrups) with an ingredient that has no carbs (a splenda syrup concoction, potentially using splenda, water, and thick 'n thin), one would have prepared a cool whip-like dessert that contained no carbs.

I hope this isn't too difficult to understand.

I do not hold out much hope at this point, but if anyone would have any insight as to the proportions of the various ingredients I've proposed here to manufacture a carb-less version of Cool Whip, I would very much appreciate some feedback.

Thanks!

[not2late]

Wow. Where did I say that Cool Whip doesn't have carbs? I am sorry to have completely whizzed over your head again. I will try one more time before giving up.

Cool Whip is a non-dairy whipped topping with two kinds of vegetable oil (one of which is coconut), xanthan gum, guar gum, corn syrup, and high fructose corn syrup.

The ONLY ingredients in Cool Whip that have carbohydrates are the corn syrup and the high fructose corn syrup. All of the OTHER ingredients have 0g carbs.

If one were to REPLACE the corn syrup in Cool Whip with a syrup made with Splenda, one would have a dessert that TASTED like cool whip, but had NO carbohydrates.

It would NOT be cool whip. I am NOT saying that Cool Whip has no carbs. I am NOT saying that Cool Whip is good for you or should be eaten on Atkins.

I was asking if anyone was aware of a manner in which to create a whipped topping without carbs, possibly using the ingredients found in cool whip as inspiration.

I am sorry to be so unclear that nobody has understood the intent of my message as of yet. I didn't realize that it was so incredibly difficult to understand the request I was attempting to convey.

In terms of "Frankenfood," I do not agree. Cool whip has no trans-fats, it has no partially hydrogenated fats, and it has no preservatives. It is simply oil, corn syrup (which DOES have carbohydrates! I am not claiming it doesn't! I never was!), and xanthan/guar gum (both of which are found in Atkins Advantage bars, and are neither good for you nor bad for you).

Therefore, an "Atkins version" of Cool Whip, in which one REPLACED the Corn Syrup with a splenda-based "Syrup," (e.g. Splenda, thick 'n thin, and water) would not be a "frankenfood." On the contrary, it wouldn't be bad for you -- monounsaturated fats and nothing else.

In summary, to avoid further confusion:

- Cool whip in its purchased form has carbohydrates in it. I never claimed it did not.
- Cool whip should not be eaten on Atkins. I never claimed it should.
- Cool whip contains vegetable oils, xanthan/guar gum, and several corn syrups. The only ingredients in that list that contains carbohydrates are the corn syrups.
- By replacing those ingredients (the corn syrups) with an ingredient that has no carbs (a splenda syrup concoction, potentially using splenda, water, and thick 'n thin), one would have prepared a cool whip-like dessert that contained no carbs.

I hope this isn't too difficult to understand.

I do not hold out much hope at this point, but if anyone would have any insight as to the proportions of the various ingredients I've proposed here to manufacture a carb-less version of Cool Whip, I would very much appreciate some feedback.

Thanks!

With all due respect, birdbeast, the people here are trying to help you. There's no need for the mocking sarcasm in your post. And if you want the people here to continue helping you, I suggest you lose the attitude.

Here are the ingredients for Cool Whip as listed on the Kraft Foods website

http://www.kraftfoods.com/main.aspx?s=product&m=product/product_display&Product=4300000960&U3=******4300000960***

Ingredients: WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, XANTHAN GUM AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, BETA CAROTENE (COLOR).

Anyhow, cream doubles or triples in volume when whipped properly. So a cup of whipped cream will contain 3-4 carbs, not the 8 carbs of 1 cup of liquid cream.

[birdbeast]

I apologize if my message seems like it is mocking or sarcastic. I was legitimately concerned about conveying a point that I did not realize was difficult to understand.

I appreciate people's intentions here, but it is not very helpful (or polite, IMHO) when somebody not only chooses not to answer the questions that I asked, but furnishes advice to me in response to a misunderstood claim that I did not even make in my original post (e.g. "Don't eat cool whip" when none of my posts mentioned eating cool whip or that cool whip conformed to Atkins restrictions).

Thank you for correcting my misunderstanding with respect to the presence of trans-fats in Cool Whip. If anyone can actually answer my question, perhaps I could substitute healthier oils when I make my attempt.

I understand that a cup of whipped heavy creme would only contain 3-4 carbs, but it would be nice to have a whipped dessert that contained none.

Thanks again
-B

[Isabeau]

I don't know if you can replicat that at home. It's the hydrogenated fat that makes it hold it's shape, meaning making the liquid oil into more of a solid. Maybe using beaten egg whites or something, but it sounds so complicated. Good luck to you!

[theislandgirl]

I apologize if my message seems like it is mocking or sarcastic. I was legitimately concerned about conveying a point that I did not realize was difficult to understand.

I appreciate people's intentions here, but it is not very helpful (or polite, IMHO) when somebody not only chooses not to answer the questions that I asked, but furnishes advice to me in response to a misunderstood claim that I did not even make in my original post (e.g. "Don't eat cool whip" when none of my posts mentioned eating cool whip or that cool whip conformed to Atkins restrictions).

Thank you for correcting my misunderstanding with respect to the presence of trans-fats in Cool Whip. If anyone can actually answer my question, perhaps I could substitute healthier oils when I make my attempt.

I understand that a cup of whipped heavy creme would only contain 3-4 carbs, but it would be nice to have a whipped dessert that contained none.

Thanks again
-B

Everyone has different communications skills and different levels of understanding, too. I'm sure you've encountered this fact many a time already. Patience is a virtue -- a truism that IS, after all, TRUE.

Meanwhile, you might consider using a naturally saturated fat as a replacement for the hydrogenates (cheap) used by the makers of such products, because it IS the saturation (solid at room temp) that makes the difference in products such as these, albeit supported by the vegetable gums/thickeners and the casein, a naturally 'glue-y' milk protein. You can buy casein now (this is very new) at honeyvillegrain.com if you want to experiment.

I imagine the process will be very much similar to the making of low carb marshmallow, where the egg white proteins provide the coagulation, supported by gelatin. Recipe can be found at lowcarbluxury.com...

And the SHORT answer is: I have never heard of anyone successfully creating a low carb or sugar free substitute for the whipped cream substitute known as 'non-dairy topping', of which Cool Whip is a variant. Making a substitute for a substitute probably hasn't occurred to a lot of people, certainly never occurred to me :wave

I've been involved in low carb foodie-sim since 1998, if that clarifies anything for you.

PS: last time I checked, a full Cup or 8 fluid ounces of Whipping Cream contains 6 grams of carbohydrates in the form of lactose.

[scott123]

Back in my organic/vegetarian days, I used to eat a natural cool whip knockoff called 'hip whip.' Here are the ingredients:

Water, white grape juice concentrate, expeller pressed high oleic canola oil, cocoa butter, tofu (soybeans, natural calcium sulfate), brown rice syrup, cashew butter, carageenan, guar gum, pure vanilla.

As you can see, they use cocoa butter for the hard saturated fat. I would recommend cocoa butter. Coconut oil might work, but I think cocoa butter will give you better results.

The corn syrup in cool whip isn't just for sweetness, it provides an important textural role. I doubt the emulsion will be as stable or as whippable without it. Although it'll give you some trace carbs, I would sub some polydextrose for it.

Xanthan and guar are soluble fiber (i.e. zero carbs).

Polysorbate is an emulsifier. I don't know if it's present to prevent migration of water over time or if cool whip can't maintain a stable emulsion without it.

This is a completely wild guess, but if I were making this for the first time, I think I'd go with something like this:

1/4 C. Water
3 T. Polyd
2 T. Erythritol
1 T. splenda
1/4 C. Cocoa Butter (cold)
1/2 t. casein
1/4 t. xanthan
1/8 t. guar
1/2 t. vanilla

Bring water + polyd + sweeteners in a sauce pan. Whisk in xanthan/guar (sprinkle with one hand while aggressively whisking with other). Bring to boil stirring constantly. Let cool briefly, whisk in casein, chill.

Combine liquid with cocoa butter/vanilla and beat with heavy duty mixer until quadrupled in volume (hopefully).

That's what I would try. It may need an emulsifier, I'm not sure. I would try it without it, though. If you can get your hands on some carageenan (aka irish moss) from a brewer supplier, I think that would be a good addition to the soluble fiber component (and less slimy than xanthan).

[Kisseslikepearls]

I guess the besst answer to this is "experimentation".

Guar and xanthan gums, were both mentioned, I believe, and I pulled out my handy LC cook book, looking at the recipes that use these, I think that, like flour, it thickens with heat.

I'd try a mix of the sugar-free syrup with geltin dissilved in a littler water (making it supersaturated would work best, I think) and combine them at VERY high speed with a blender or hand blender, or maybe a good mixer.

That's my two cents

Michelle

P.S. In the grocery store today, I saw a bag advertizing "low carb" potatoes--what will they think of next?!?