![]() ![]() This Sugar Free Whipped Cream Recipe creates a picture perfect topping for all your favorite sugar and flour free desserts. I tried a few different ones but this version, made with Powdered Monkfruit, is by far the best. With all the sugar substitutes out there, I knew I could create my own sugar free whipped cream at home that was world’s better than any of the store bought varieties. Yes, I could still enjoy my beloved coffee shop lattes sans whip and eat fruit-filled desserts not topped with the creamy clouds of sweetness, but why miss out on one of life’s little joys?Īs it turns out, living a life free of added sugar doesn’t have to mean skipping out on the joy of whipped cream. When I first started my journey to eat and cook with less sugar, I knew one thing: I would not be giving up whipped cream. You can still enjoy Thanksgiving with this easy, sugar free dessert! Also delicious on our keto pumpkin cheesecake recipe! Why this Recipe is Best Serve a dollop of homemade whipped cream on a slice of Crustless Pumpkin Free. Good news is that all is not lost! Add a tablespoon of cold heavy cream at a time and gently fold it in until your whipped cream smooths back out.Fresh whipped cream without any sugar? Yes, it can be done! Learn how to make Sugar Free Whipped Cream to turn even a simple bowl of fruit into an extra special dessert. In a few whisks you can easily go from stiff peaks to a chunky mess. Once your whipped cream starts to come together it moves fast. Don't keep whipping past this stage or you'll risk over-whipping your cream and find yourself entering butter territory. If the cream stands tall and proud, that's your stiff peak. Hold your whisk up and if the cream on your whisk gently droops or just barely holds its shape, you have soft peaks. What's the difference between stiff peaks and soft peaks?ĭirections for making whipped cream will usually call for stiff peaks, but what does that really mean? When your heavy cream has finally thickened and starts to hold it's shape, you'll want to start checking your "peaks". If you want some flavor, like vanilla or peppermint, add a little extract after you have stiff peaks and very gently fold it in.ĥ. Add some powdered sugar to your bowl while whipping to have a sweetened whipped cream when you're done. What's NOT to love? However, a little flavoring and powdered sugar will really take your whipped cream to the next level. I fully admit I love plain, unsweetened whipped cream. (Pro tip: A wet paper towel under your cutting board also keeps it in place while chopping!) It will keep your bowl in place the entire time. Wet a kitchen towel and place it around the base of you bowl. Nothing is more annoying than trying to whip cream while your bowl wobbles all over the counter. And cold cream = shorter arm workout. Alternatively, you can place the bowl you'll be using in the freezer for 20 minutes before you start. Staying on the extra cold theme, placing your bowl of cream over a bowl of ice while you whip will help your cream stay super cold. Lesson: Leave your carton of cream in the fridge until you have everything else you need out and ready to go. Plus, warm cream will never actually whip because the fat is no longer solid. ![]() The longer the cream has been out of the fridge the longer it will take to whip. Luckily, we have a few tips to making it perfectly every time, even if you don't have a fancy stand mixer.Īlways, always start by using cold heavy cream. It tastes amazing, holds its shape better, and doesn't have hydrogenated fats in the ingredient list (which means you can feel better about that Banana Pudding Trifle). Win, win, and major win. Making homemade whipped cream can be a workout, but it's 100% worth the effort. ![]()
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