A few years ago I actually took the time and read the ingredient list on the side of a container of cool whip. Glad and sorry at the same time. Sorry I can never use cool whip again and yet very glad to be substituting the real thing in it’s place. I remember thinking that cool whip could not be worse for you if it contained heavy metals and trace amounts of mercury. It’s a death rattle I can now hear every time I think about it. The good news is that heavy whipping cream has none of the garbage in it that Cool Whip contains and it’s really not all that hard to make. Here is the recipe for the perfect topping.
KETO 2.0 PLUS WHIPPED CREAM
This whipped cream eliminates all the guilt from topping your favorite dessert with the ultimate whipped topping.
Ingredients
- 1 cup heavy whipping cream cold
- 1.5 tablespoons powdered erythritol or another keto-friendly sweetener, adjust to taste
- 1 teaspoon vanilla extract
Instructions
- Chill Your Equipment: For best results, chill your mixing bowl and beaters in the freezer for 10-15 minutes before starting.
- Combine Ingredients: In the chilled bowl, pour in the cold heavy whipping cream, powdered erythritol, and vanilla extract.
- Start Whipping: Using an electric mixer, start whipping at a low speed, gradually increasing to high. This helps to incorporate air into the cream and reduces splattering.
- Check Consistency: Continue to whip until the cream forms stiff peaks. This means the cream stands up straight without collapsing when you lift the beaters. Be careful not to overbeat, as it can quickly turn too thick.
- Taste and Adjust: Taste the whipped cream and adjust sweetness if needed, adding more sweetener if desired.
- Serve or Store: Use immediately or store in the refrigerator for up to a day. It’s best used fresh, as it can lose some of its fluffiness over time.
Notes
Chill for Best Results: For the fluffiest whipped cream, ensure that both the heavy whipping cream and the mixing bowl are well-chilled before you begin. This helps the cream whip up faster and increases the volume.
Check Consistency: The perfect whipped cream should form soft to stiff peaks depending on your preference. For softer peaks, whip until the cream just begins to hold its shape. For stiffer peaks, continue whipping a bit longer, but be cautious not to over-whip as it can quickly become buttery.
Using a Hand Mixer or Stand Mixer: While you can whip the cream by hand, using an electric hand mixer or stand mixer will save time and effort. It also provides more control over the consistency.
Sweetener Choices: You can use any keto-friendly sweetener you prefer. Erythritol works well because it dissolves easily and doesn’t impact blood sugar levels. If you’re using a granulated sweetener, grind it into a powder first for a smoother texture.
Flavor Variations: Feel free to experiment with other flavor extracts like almond, coconut, or citrus.
Serving Ideas: Keto whipped cream is perfect for topping keto-friendly pies, waffles, cakes, berries, or even coffee.
Tried this recipe?Let us know how it was!
