Sugar free whipped cream is one of the foods I use to satisfy those pesky sugar cravings that seem to be forever nipping at my heels. The fat content makes me feel satiated and the sweet taste makes me feel like I’m not missing out at all!
- 1 cup heavy cream
- 1/4 – 1/2 tsp stevia powder
- Pour the cream in a mixing bowl and add the powdered stevia.
- Beat/mix until cream becomes stiff, but is still fluffy (If you have a Kitchen Aid mixer, this is the perfect time to use it. If you’re doing it with a electric hand-held beater, it takes about 5 min. It will seem like a long time because your arm will get tired after 2-3 minutes, but hang in there, it’s worth it!)
WHIPPED CREAM TIPS
You can also add vanilla extract to the recipe (1 tsp per 1 cup of cream). I avoid it because I’m sensitive to corn, and the alcohol in extracts are often corn-derived and cause me issues. But if you have some extracts or flavorings that you enjoy, throw them in!
I recommend varying the level of sweetness depending on how you typically use the whipped cream. If you use 1/2 teaspoon of stevia for 1 cup of cream, you get a very sweet result. This is ideal if you’re relying on the whipped cream to make something else taste sweeter (like pancakes or fruit).
I prefer 1/4 tsp, which is more mild. If you’re making this for the first time, I recommend adding less, and as you’re close to done whipping it, taste it, and then if you want to add more you can easily blend it in.
I make this in large quantities and freeze it so I have it on hand when the mood strikes. You really need to store it in the freezer because it kind of melts if you put it in the fridge for more than a few hours.
The volume will double in size as you whip it, so make sure to use a larger container. I recommend a very large bowl, because the cream will splatter when you beat it. I used a medium sized bowl the first time I made whipped cream, and I got cream splatters all over the counter and my shirt.
I use stevia to sweeten my foods because I don’t do well with sugar alcohols. But I know stevia has an “off” taste for some people, so feel free to play around with alternate sweeteners like erythritol, or monk fruit, or whatever works for you. And of course you can always use coconut sugar or regular sugar.
Like what you just read? Want more?
- Subscriber-exclusive tips and insights
- Latest blog content
- Free cheat sheet for deciphering gluten free labeling
- A bonus food journal for tracking food triggers