yield: 2 cups (¼ cup per serving)
prep time: 5 minutes
There’s nothing quite like homemade whipped cream, and it’s a breeze to make. It goes with all your favorite desserts, and it’s even good all by itself!
• 1 cup heavy whipping cream
• 2 tablespoons granular erythritol
• 1 teaspoon vanilla extract
1. Place the ingredients in a large mixing bowl. Use a hand mixer or stand mixer to blend until stiff peaks form.
2. Whipped cream is best if used the same day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
