5 Minute Keto Whipped Cream Recipe (3 Ingredients) (2024)

FAQs

What is the fastest whipped cream? ›

Make sure your whipping cream is very cold before you whip it. It will whip faster and better that way. Use a small and deep container to whip the cream. You want to submerge the whisk end of your milk frother before you start it, or you risk splattering cream everywhere.

Ingredients needed

Heavy cream– Also known as double cream, clotted cream, heavy whipping cream, or thickened cream. Keep it chilled until it is ready to be whisked. Vanilla extract– A must for a subtle vanilla note. Sugar free powdered sugar– Keto powdered sugar provides both sweetness and a super fluffy texture.

Make sure both cream and bowl are thoroughly cold

Speaking of cold, the colder the cream, the faster it whips. It also produces more volume when cold, as evidenced by this testing. But don't just chill the cream—chill the bowl too. Keep it in the freezer until it's thoroughly cold before whisking.

With only 1.75 grams of carbs per 1/4 cup (59 mL), both heavy and whipping cream can be considered keto-friendly ( 3 , 4 ). For this reason, many people on keto diets rely on whipping cream or heavy cream as a sugar-free coffee creamer or to make keto-friendly desserts, such as chocolate mousse.

Heavy Whipping Cream: The foundation of our whipped cream, heavy whipping cream is high in healthy fats and low in carbs, making it ideal for keto.

The only one I recommend is heavy whipping cream, sometimes called heavy cream. Milks that will NOT make whipped cream: Half and half, whole milk, sweetened condensed milk, evaporated milk, 2%, skim milk, etc.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Place the heavy cream, powdered sugar, and vanilla in a mixing bowl (you can use a stand mixer with a whisk attachment or use a hand mixer). Beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters. Stop and scrape the bowl.

How to make whipped cream manually? ›

Grab a cold bowl, and chill your heavy cream before beginning; cold cream whips better. Once chilled, use a whisk to beat the cream back and forth until soft peaks begin to form. Be patient with the process, and you'll have soft, whipped cream in no time.

To start, pour the chilled heavy cream and sweetener into a clean mason jar, ensuring there's enough room for the cream to double in size. Seal the jar tightly and shake vigorously for several minutes. The rolling motion distributes air into the cream, gradually transforming it into a luscious whipped texture.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.

Don't over-whip it – once it just reaches stiff peaks, then stop. Over-whipped cream will first turn grainy and then to butter. Cream will roughly double in size when whipped.

Cream whips faster when it is cold. A warm bowl and beaters work against this. Cold cream is stiffer and air bubbles trapped within hold better than in warmer cream.

Any further agitation will separate the cream and turn it into butter. Your over-whipped cream will not be salvageable if it's on the way to becoming butter.