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Whipped cream seems to be something that the vast majority of folks over-complicate in their minds. If you’re a seasoned home-cook, you already know how easy it is to knock out this extremely simple recipe/technique. But if you’re just starting out, and only used to the tubbed stuff at the grocery store, then you’re in for a pleasant surprise. Not only is homemade whipped cream very easy to make, it is also more delicious and economical, using ingredients that you may already have on hand in your ‘fridge. I use my stand mixer with paddle attachment for this recipe, but you can also use an everyday hand mixer and achieve the same results. A common best practice tip is to stick your mixing bowl in the freezer for 10-20 minutes before whipping your cream. This is not at all required, but definitely recommended. Ensure that your heavy cream is cold and fresh out of the refrigerator for an optimal finished product! If you need inspiration, or something to pair it with, try my keto Mexican hot chocolate recipe, which is a crowd favorite and sure to satisfy! The best part about this recipe is that it’s super easy to customize. You can use more, or less Swerve depending on how sweet you want it to taste. You can also infuse with other flavors for a taste that is all your own! Try it out and let me know what you think! This recipe is searchable in MyFitnessPal as AGirlCalledAdri’s Homemade Whipped Cream.
- 1 cup Heavy Cream
- 4 tsp. Swerve
- 1/2 tsp Vanilla extract
- Place mixing bowl and attachment in freezer for 15-20 minutes.
- Pour heavy cream, Swerve, and vanilla into miving bowl.
- Mix on high setting for 3-4 minutes, or until stiff peaks form.