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Whipped cream

Homemade Whipped Cream (Keto, Low Carb)


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  • Author: Mila Clarke Buckley
  • Total Time: 6
  • Yield: 32 servings 1x

Description

Easy and fresh homemade whipped cream. 


Ingredients

Units Scale
  • 16 ounces of heavy whipping cream
  • 1 cup sweetener of your choice
  • 1 teaspoon vanilla extract (optional)


Instructions

  1. Pour your chilled cream into a bowl.
  2. Turn your mixer on to the highest speed, and whip the cream and sugar until it starts to form a fluffy texture.
  3. Don’t whip beyond that, or you start to make butter and buttermilk. That’s also a fun experiment.
  4. Check the texture to make sure it’s to your liking. I like mine with stiff peaks and more on the firm side. It has to be nice and scoopable!

  5. Enjoy with your favorite dessert

Notes

  • This can be kept for up to two weeks in the refridgerator. 
  • Prep Time: 1
  • Cook Time: 5
  • Category: Dessert

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 101
  • Sugar: 0.9 g
  • Sodium: 8 mg
  • Fat: 10.8 g
  • Carbohydrates: 0.8 g
  • Fiber: 0 g
  • Protein: 0.8 g
  • Cholesterol: 33.7 mg

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