Want that rich, soft pall on top of your keto delicacies? This Thick Whipped Cream is the perfect touch — ethereal, pipeable, and sugar-free! Use it on pies, galettes, or eat straight with a ladle( we will not judge). Plus, it’s super quick and easy to make.
Prep Time
Prep Time: 5–10 minutes
No baking needed!
Equipment
- Mixing bowl
- Hand whisk or electric mixer
- Measuring spoons
- Chilled beater heads
Ingredients
- 1 cup heavy whipping cream
- 2–3 tbsp powdered keto sweetener (like erythritol or allulose)
- 1 tsp vanilla extract
- 1 tsp unflavored gelatin or 1 tbsp sugar-free pudding mix (for extra thickness)
Ingredient Notes
Heavy Cream
Use full- fat trouncing cream. Cold cream lashes up thicker and quicker.
Keto Sweetener
Use pulverized interpretation so it blends smooth. No brickle bits wanted then!
Gelatin or Pudding Mix
Helps make the cream stable and pipe- good — swish if you want to frost galettes or cupcakes.
Instructions
1. Chill Your Bowl
Stick the mixing coliseum and whisks in freezer for 5 – 10 mins. Cold tools = thick result!
2. Start Whipping
Pour the heavy cream into the coliseum. Begin whisking on medium speed till soft peaks start showing.
3. Add Flavor
Toss in sweetener and vanilla excerpt. Keep whipping till stiff peaks form. Do n’t overdo or it’ll go caloric.
4. Make It Thick & Stiff
still, bloom it in 1 tbsp water for 5 mins, also microwave oven 5 – 10 secs to melt, If using gelatin. Let it cool a bit, also pour into cream while whipping.
Pudding blend? Just add straight in with sweetener
How to Use It.
- On top of keto fairies or flapjacks
- ladle on berries or keto cheesecake
- Subcaste in trifles
- Pipe onto cupcakes
Nutrition Facts
| Calories | 60 |
| Fat | 6g |
| Protein | 0g |
| Net Carbs | 0g |
| Sugar | 0g |
Tips & Variations
Want chocolate cream? Add 1 tbsp cocoa greasepaint
exchange vanilla for almond or maple excerpt
Store leavings in fridge for 2 – 3 days — rewhip if demanded
Want dairy-free? Use canned coconut cream( bite overnight and only scourge thick top part)