Sugar Free Whipped Cream
If you've never made your own whipped cream before, you are in for a treat, it's so much better than the stuff in the freezer section of your grocery store! And it's simple to make if you have a stand mixer.
1/2 C heavy cream - also labeled as whipping cream
1/2 t vanilla
2 t swerve or a few drops of liquid stevia
This recipe can be increased for a large group. This also whips up quickest if you have the cream, the bowl and the beater attachment(s) all cold when you start. Put the cream in the mixing bowl of a stand mixer and using the whisk attachment (if you don't have a stand mixer, or a wire attachment, don't worry, you can do this with a hand mixer and regular beaters, it's just quicker if you do have these items). Beat on medium until the cream just starts to thicken and then turn it to the highest setting. Whip just until you see patterns forming in the cream and check. Keep whipping until stiff peaks form in the cream. If you continue beating much past this point you'll have butter. Turn the mixer off and add vanilla and sweetener. Mix again just until the sweetener and vanilla are combined and serve.
If you are making some for people who do not want sugar free, you can increase the cream, whip until stiff, then remove part of the recipe, add the sweetener, put in a separate bowl and return the unsweetened portion and add 2 t sugar and 1/2 t vanilla to every 1/2 C cream you used, and follow the final instructions, mixing until just combined - that way you will have some regular and some sugar free from the same batch of cream.
Makes enough for several dollops of topping or enough to cover the top of a regular sized pie. Entire recipe - 200 calories, 2 grams carbohydrates (no fiber).
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