This recipe is simple and basic one. It’s whipped cream. But making whipped cream is something everyone needs to know how to do. Because, let’s be honest, the stuff you buy in the store is less than ideal in ingredients. It’s important to know how to do this yourself to dollop your desserts. (or in my case a big plop or two on a dessert). Nothing beats homemade whipped cream, and it’s really easy to do. All you need is two ingredients, and my version is sugar free.
If you can have dairy and you don’t have a sensitivity, whipped cream is a great option. If you have a dairy sensitivity, then coconut cream is a better option.
Here’s how to make whipped cream:
Ingredients
Organic Heavy Whipping Cream
Spoonable Stevita Stevia
Medium Bowl
Hand Mixer
Directions
- Pour the whipping cream into a bowl. Whipping cream doubles in size so 1 cup of whipping cream will make 2 cups of whipped cream.
- Using a hand mixer on low-medium speed whip the cream until it starts to thicken and form soft peaks. A soft peak is when the beaters are off you lift it out of the whipping cream and very soft peaks form and almost falls back into the bowl. (A stiff peak is when the whipped cream keeps its peak shape when you lift the beaters out of the pan. You will beat close to a stiff peak later)
- Add the stevia to the bowl. I usually add about 1/2 teaspoon of stevia to the bowl per 1 cup of whipping cream. You will start with less stevia and you can always add more
- Continue beating the whipping cream on low until the peaks get more stiff, but not too stiff. If you keep beating the whipped cream you are eventually going to start to make butter
- Whipped cream with stevia instead of powdered sugar doesn’t hold as well and can get a little runny if kept overnight. I like to whip my sugar-free whipped cream a little more than I normally would to make up for that
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Blaky says
Thanks so much for this! Stevita spoonable is exactly what i have!! So it was great when i looked up how much i would need in my whipping cream, to find a recipe that uses the product i have:-). Not sure why you wait till mid-whipping to add your sweetener. I’ve been making whipped cream for years, and have always put the sugar in right off the bat. But, i can tell you that my cousin has a technique that greatly reduces, and even eliminates the aftertaste of the stevia. I use this technique every time i make something with stevia, and have been so pleased with the results. You put the stevia in one of your liquid ingredients 3 hours before making the recipe. For whatever reason this allows the strange aftertaste to dissipate, and your recipe tastes just as it should, and those you’re serving enjoy the recipe without reservations. There’s nothing worse in my book, then when something has an odd, unexpected flavor that distracts from the goodness of the recipe! So i’ll be adding a tsp. of stevia to my two cups of cream now, and let it sit over night in the fridge. Then it will be all set for me to whip in the morning:-). Thanks SO much for the equivalent! Now i’ll be much more confident in going forward with my recipe!!:-)