If you are enjoying a delicious keto dessert, a dollop of whipped cream can only make it better. Make this keto whipped cream to keep your macros in line with your goals!
- Heavy whipping cream
- Confectioners (powdered) sugar substitute (I used erythritol)
How to make keto whipped cream
Place heavy whipping cream in a chilled bowl. Begin beating with an electric mixer on low speed. Whip for about 30 seconds or so, until the cream is starting to increase in volume and look a little “frothy.” Turn speed up to medium to medium-high and continue whipping. After about 2 minutes the cream will look like soft clouds.
At this point start adding the sweetener. I like to add it a little at a time if possible, mostly to avoid creating a cloud of white dust. Once the sweetener is mixed in, add the vanilla. Continue beating. When you can see a “trail” left by the beaters that doesn’t immediately sink into itself, you are almost at the endpoint. You want the texture of a soft peak. This is a peak that will kind of flop over on itself.
You can maybe beat for a couple seconds more than this to get a firmer texture, but do not overwhip. This results in a grainy whipped cream, not the soft fluffy clouds we all love.
Tips for success
Cold cream whips better. Make sure the cream itself is cold but also the beaters and the bowl. Use a metal or glass bowl and place the bowl and beaters in the freezer for at least 10 minutes before whipping.
Cream needs a certain amount of fat to whip. I always use heavy whipping cream for the best results.
Once whipped, the cream will be about double its original volume.
I used granulated sugar for years when making traditional whipped cream. The reason I prefer powdered sweeteners is they do help to stabilize the whipped cream slightly. Which means it won’t collapse if you don’t serve it instantly. I like to whip my cream before dinner and enjoy it later, with dessert. But if all you have is granulated, go ahead, you need to satisfy that urge!
This is where it gets fun. You can add extracts or powdered spices to the whipped cream and make a completely different experience. Think peppermint extract to go with chocolate cake or pie. A dash of cinnamon in whipped cream is lovely on pumpkin pie. Lemon extract, almond or orange. Think of all the possibilities!
Keto Whipped Cream
- ½ cup heavy whipping cream
- 2 Tablespoons confectioner’s erytritol powdered sweetener
- ¼ teaspoon vanilla
- In a chilled bowl, begin whipping cream on low speed until frothy.
- Increase speed to medium and beat until the cream has increased in volume and starts to resemble soft clouds. Add sweetener and mix in well.
- Add vanilla and continue to beat.
- When you can see trails in the cream left by the beaters, you are almost at the endpoint. Soft peaks are formed when the cream folds upon itself. Another few seconds will yield firmer peaks.
Nutrition values are estimates only, using online calculators. Please verify using your own data.