Forget the canned stuff! There is absolutely nothing that compares to the luxurious, velvety texture of homemade whipped cream. In just five minutes, you can transform three simple ingredients into billowy clouds of perfection. This sugar-free version is the ultimate finishing touch for keto desserts, a decadent topping for berries, or even a delightful treat all on its own.
Ingredients
• 1 cup / 240 ml heavy whipping cream, very cold
• 2 tablespoons / 24 g granular erythritol
• 1 teaspoon / 5 ml vanilla extract
Instructions
1. Place the heavy cream, erythritol, and vanilla extract into a large, chilled mixing bowl.2. Using a stand mixer with a whisk attachment or a hand mixer, beat the mixture on medium-high speed for 3-5 minutes, or until stiff peaks form. Stiff peaks will hold their shape when the beaters are lifted.3. Serve immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Nutrition Facts*Estimated per ¼ cup serving*
• Calories: 102 kcal
• Fat: 11g
• Net Carbohydrates: 1g
• Protein: 1g
Pro Tips
• For the fastest, fluffiest results, chill your mixing bowl and beaters in the freezer for 15 minutes before starting.
• Be careful not to over-whip the cream, or it will begin to separate and turn into butter.
• For a stabilized whipped cream that holds its shape longer, beat in ¼ teaspoon of cream of tartar with the other .
• Infuse different flavors by adding 1 tablespoon of unsweetened cocoa powder for a chocolate version or a pinch of cinnamon for warm spice.
FAQ
Q: How long does it take to make this whipped cream
A: This recipe takes only 3 to 5 minutes to prepare using a stand mixer or hand mixer.
Q: How do I store leftover keto whipped cream
A: Store any leftovers in an airtight container in the refrigerator for up to three days.
Q: How can I make whipped cream that holds its shape longer
A: For a more stable whipped cream that lasts longer, you can add ¼ teaspoon of cream of tartar with the other ingredients before you start beating the mixture.
Q: Why did my whipped cream turn into butter
A: If your cream separates and turns into butter, it means it has been over-whipped. Be sure to stop mixing as soon as stiff peaks form to prevent this.
