Whipped Cream Wars: Dairy vs. Plant-Based—Which is Healthier?

Whipped cream is a staple in desserts, often topping everything from cakes to lattes, and it typically falls into two main types: dairy-based and plant-based. But which option is better for your health? Let’s take a look at the distinctions between these two varieties.

Dairy-Based Cream: Traditional and Rich

Dairy-based whipped cream is made by churning milk fat until it solidifies, producing a product rich in saturated fats and cholesterol. While delicious, it’s essential to consume this type of cream in moderation, as excessive intake can contribute to health issues like obesity, high cholesterol, and hypertension.

Plant-Based Cream: Lighter, but with Drawbacks

The plant-based whipped cream was created as a cheaper, more heat-stable alternative to dairy cream. Typically made with vegetable oils, like palm or soybean, and emulsifiers, it lacks its dairy counterpart’s creamy texture and taste but appeals to those seeking a non-dairy option.

Despite the “plant-based” label, these creams often contain chemical additives, making them less healthy than they might appear. The emulsification process can also lead to the formation of trans fats, which are linked to severe health risks even in small amounts. Trans fats raise LDL cholesterol and increase the likelihood of atherosclerosis and diabetes.

What the Experts Say

The World Health Organization (WHO) recommends limiting trans fat intake to less than 1% of daily energy consumption. For someone consuming 2,000 kcal per day, this equates to keeping trans fat intake under approximately 2.2 grams (0.08 ounces). From a health perspective, moderate consumption of animal-based cream is preferable to plant-based alternatives due to the risk of harmful additives and trans fats in the latter. However, distinguishing between the two types of cream in pre-made desserts often requires careful observation.  

Identifying the Cream Type in Desserts

If you’re wondering how to tell them apart, here are a few tips:

• Appearance: Plant-based cream gives cakes a sleek, smooth finish, while dairy-based cream creates sharper, more detailed decorations.
• Texture: Dairy-based cream has a light, melt-in-your-mouth feel, whereas plant-based cream may feel slippery or waxy.