Description
Sugar free whipped cream is quick and easy to make. Add your choice of extracts and you can level up your desserts with different flavored whipped cream.
Ingredients
Units
Scale
- 1 cup heavy cream
- 3 TB powdered sugar substitute ( I used Monkfruit confectioners)
- 1 tsp extract of choice (vanilla, coconut, rasberry, lemon etc)
Instructions
- Chill beaters and bowl in freezer for 20-30 minutes.
- Add heavy cream, extract and sweetener to mixer and beat on low for 30 seconds
- Increase speed gradually to medium high for another 1-2 minutes. Check the whipped cream on the beaters for form, consistency and sweetness. It should be in soft peaks and not run down the beater. Beat another minute if needed.
- If not using the whipped cream right away, store in refrigerator for up to 2 days.
Notes
This recipe will make 2 cups whipped cream. With 1/4 cup per serving, that will make about 8 servings. If you don't need as much, just cut the recipe in half and you will have 4 servings.
Nutrition
- Serving Size: 1/4 cup