Keto whipped cream
A simple keto-friendly whipped cream made with cold heavy cream, sugar-free powdered sugar, and vanilla extract. Chill the bowl first for best results.
Equipment
- Mixing Bowl
- whisk or beaters
- stand mixer with whisk attachment
- stick blender
- freezer
- Airtight Container
Ingredients
Ingredients
- 2 cupsheavy creamcold
- 1/4 cupsugar free powdered sugar
- 1 teaspoonvanilla extract
Instructions
Instructions
- Place your mixing bowl and whisk/beaters in the freezer for at least 15 minutes to chill.
- Remove the chilled bowl. Pour in 2 cups cold heavy cream, 1/4 cup sugar free powdered sugar, and 1 teaspoon vanilla extract.
- Using a stand mixer with the whisk attachment or a stick blender, beat on medium speed. Stop once the mixture starts to thicken, scrape down the sides, and continue beating.
- Beat until medium peaks form — when you lift the whisk or blender, the cream should hold its shape but the tip of the peak will curl slightly. Do not overbeat (it will become grainy or turn to butter).
- Use the whipped cream immediately, or transfer to an airtight container, cover completely, and refrigerate for up to 24 hours.
Notes
Notes
TO STORE
: Whipped cream can be stored for up to 24 hours, covered, in the refrigerator. Any longer, as it will lose its stability and require to be re-beaten.
TO FREEZE
: As this isn’t a keto cool whip (that remains fluffy in a frozen state), it’s best not to freeze it. Making the whipped cream literally takes under a minute, so no prep needs to be made before making it.
TO STORE
: Whipped cream can be stored for up to 24 hours, covered, in the refrigerator. Any longer, as it will lose its stability and require to be re-beaten.
TO FREEZE
: As this isn’t a keto cool whip (that remains fluffy in a frozen state), it’s best not to freeze it. Making the whipped cream literally takes under a minute, so no prep needs to be made before making it.