Imagine a cloud—soft, fluffy, and oh-so-light—captured on a spoon. That’s what this sugar-free whipped cream feels like, a dreamy addition to any dessert without the sugar guilt. Whether you’re topping off a bowl of fresh berries or sneaking a spoonful straight from the bowl (no judgment here), this delightful treat hits the spot.
Steps
- Gather your ingredients: 1 cup of heavy cream, 1.5 tablespoons of powdered monk fruit sweetener, and 1 teaspoon of vanilla extract.
- Place all ingredients into a medium to large metal bowl. For better results, some prefer to chill the bowl in the freezer beforehand, although it’s not necessary.
- Using a mixer, beat the mixture on medium-high speed for about 2-3 minutes until stiff peaks form. You can use a handheld mixer, standing mixer, or an immersion blender with a blade head.
- Once whipped, the cream will keep its freshness in the refrigerator for three to four days. If it loses firmness, whip it again briefly to restore thickness.
- Serve your sugar-free whipped cream as a topping on desserts, or enjoy it with low-carb fruits and berries.
Ingredients
- free whipped cream:
- 1 cup heavy cream or whipping cream
- 1.5 tablespoons powdered monk fruit sweetener
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 820kcal | Carbohydrates: 6g | Protein: 2g | Fat: 84g | Saturated Fat: 56g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 268mg | Sodium: 64mg | Potassium: 232mg | Sugar: 2g | Vitamin A: 3500IU | Vitamin C: 1.6mg | Calcium: 156mg | Iron: 0.4mg
FAQ
- Can I make sugar-free whipped cream without dairy?
- Yes, you can create a dairy-free version by using full-fat coconut milk. After chilling a can overnight, use the solidified cream that forms on top to whip into a vegan-friendly alternative.
- What type of sweetener should I use for sugar-free whipped cream?
- You can substitute regular sugar with natural sweeteners like erythritol or monk fruit. A combination of monk fruit sweetener with allulose works well for a keto-friendly version.
- How long can I store homemade whipped cream in the refrigerator?
- Your homemade whipped cream will remain fresh for three to four days in the fridge. If it loses firmness, simply re-whip it for a minute to restore its texture.
- Do I need to chill my mixing bowl before making whipped cream?
- While some prefer chilling the bowl for better results, you can use a room-temperature bowl as well. Both methods yield excellent whipped cream.
- What tools can I use to make whipped cream at home?
- You can use a traditional handheld mixer, a standing mixer, or a handheld immersion blender. The immersion blender with a blade head is particularly effective for quick results.
Tips
- Chill your mixing bowl and beaters in the freezer for a few minutes before beginning. This can help the cream whip up more quickly and achieve a better consistency.
- If the whipped cream loses its firmness after storing in the refrigerator, re-whip it for about a minute to restore its texture before serving.
- For a dairy-free version, use full-fat coconut milk and chill it overnight. Use only the solidified cream for whipping; lighter versions of coconut milk will not work effectively.
- Experiment with different natural sweeteners like erythritol or monk fruit to find the sweetness level that suits your taste.
Equipment
- Handheld Mixer or Standing Mixer – For beating the mixture until stiff peaks form.
- Handheld Immersion Blender (with a blade head and whisk head) – An alternative tool for making whipped cream.
- Metal Mixing Bowl – Although a regular bowl can be used, a metal bowl is often preferred for making whipped cream as it can be chilled to help in the whipping process.
