If you learn how to make sugar-free whipped cream at home, you'll never have to rely on store-bought versions again. Not only is it quick and easy to DIY, but you can also avoid unhealthy ingredients, such as high-fructose corn syrup, hydrogenated oils, artificial flavors and colors, propellants, and preservatives.
Homemade whipped cream is the perfect topping to add richness to your dessert or beverage without adding more sugar. It can be made into different flavors to suit the occasion by adding vanilla, almond, or peppermint extract.
You can also add some spice, such as cinnamon or nutmeg. Once accustomed to making whipped cream from scratch, you may also discover that the real thing tastes better than Cool Whip or other popular store brands at grocery stores.
This easy recipe gives you total flexibility and control over how you want to flavor your whipped cream. The secret to success is in the technique!
Is Consuming Dairy Healthy?
The topic of dairy has been a bit controversial in recent years, regarding whether it's good for human health. Some experts say that dairy is highly inflammatory, linked to diseases, and negatively impacts bone health. Others say that dairy is a highly nutritious food for those that can tolerate it. Full-fat dairy, preferably from grass-fed cows, can improve bone health and reduce the risk of heart disease, cancer, and diabetes.
Contradictory information about dairy can leave us civilians rather confused on the topic! Fortunately, the latest studies in nutrition science have confirmed that high-quality dairy products are beneficial to consume, as long as you don't have an allergy or sensitivity to the proteins or lactose in milk. Chris Kresser explains this well in his article called "Is Dairy Harmful or Beneficial?"
While calcium in milk is easily absorbed by the body, other calcium-rich foods, such as spinach and other dark leafy greens, are more difficult to absorb. If you are not getting enough calcium in your diet, consuming milk or other dairy products may be a good option for you.
If you are lactose intolerant, you may still be able to enjoy this recipe, as full-fat heavy whipping cream is fairly low in lactose!
Making sugar-free whipped cream only requires one essential ingredient, and that is full-fat heavy cream.
Look for organic heavy cream, preferably from grass-fed cows, for maximum health benefits.
You can also include a couple of optional ingredients to add a bit of flavor to the whipped cream.
- Vanilla extract adds a good flavor when making an all-purpose whipped cream.
- Allulose is a good option to add a touch of sweetness without negatively impacting your blood sugar or causing stomach upset. The amount used in this recipe will not create a gritty texture. If you don't have any allulose on hand, liquid stevia is also a good option. You can also try monk fruit sweetener, but use a smaller amount as it is much sweeter than refined white sugar.
Whipped cream tastes good with or without adding optional ingredients, so I recommend giving both a try!
Before You Begin
The best way to make whipped cream quickly is to start with chilled equipment. Ideally, you have a metal mixing bowl and metal beaters from your hand mixer. These will stay chilled for longer than other materials.
Place your equipment in the refrigerator or freezer for at least 30 minutes before using. You can even chill them overnight and make the recipe in the morning.
If you forget to chill your equipment, you can still make whipped cream. It will just take a few minutes longer to whip up.
Also, make sure to keep the heavy cream in the refrigerator until ready to use, so that it doesn't warm to room temperature.
Pour the cold heavy cream into a chilled mixing bowl. A deeper metal bowl is best to prevent countertop splatter when blending. One cup of heavy cream makes about two cups of whipped cream. I generally use two cups (or 1 pint) to make enough for a family of four that will last the week.
Add the allulose sweetener. Allulose is about half as sweet as regular sugar in comparison, so adjust the amount according to taste.
Add the vanilla extract. Feel free to use a different flavor extract if you prefer.
Don't worry, the dark color of vanilla extract will not affect the color of the finished whipped cream.
Attach the chilled beaters to your electric hand mixer and use the medium-high setting to blend the ingredients together. Keep blending for 4-5 minutes to form soft peaks. If you prefer your whipped cream to be firmer, blend for another minute or until medium peaks are formed. Firmer whipped cream works best if you are using it to top a beverage, such as hot chocolate. It will also keep its consistency better when stored as leftovers.
If you are not going to use all of the whipped cream right away, transfer it to an airtight container for storage in the refrigerator.
Now that you have an abundant batch of fresh homemade whipped cream, there are endless ways to enjoy it! In the summer, fresh fruit such as sliced strawberries topped with whipped cream makes a simple dessert.
For a decorative touch, you can use a pastry bag to pipe the whipped cream on top of your favorite desserts and beverages, such as hot chocolate, brownies, pumpkin pie, chocolate cake, mug cake, ice cream and acai bowls.
If you blended your homemade whipped cream to medium-stiff peaks, it can retain its consistency up to 7 days when refrigerated in an airtight container. Softer peaks may only last about a day, but you can fluff it back up by blending it again.
It is essential to use cold heavy cream to ensure it will whip into a light and fluffy consistency. A cold bowl for mixing will reduce the amount of blending time.
Yes, a stand mixer fitted with a whisk attachment can also be used to make whipped cream.
Heavy whipping cream has a higher fat content than regular whipping cream. A higher fat content is needed when blending to create a light and fluffy consistency.
Yes, homemade whipped cream can stay fluffy even without the use of stabilizers. For best results, blend the heavy cream enough to form firm peaks or even stiff peaks. If you prefer the consistency of softer peaks, it will deflate and separate over time, but you can whip it again before use.
Sugar is not a necessary ingredient to make whipped cream. The best part about making your own whipped cream is you have full control over what ingredients to add.
Sugar-Free Whipped Cream
- 1 pint heavy cream 1 pint = 2 cups
- 1 teaspoon vanilla extract optional
- 2 teaspoon allulose optional
- Pour the heavy cream into a large, chilled mixing bowl, then add the vanilla extract and allulose.
- Set your hand mixer to medium-high speed. Blend the ingredients for 4-5 minutes or until soft peaks form. For a thicker and denser consistency, blend for an additional minute.
- Use immediately or refrigerate in an airtight container for up to 5 days.