The first thing to do is to put your bowl and beaters into the freezer to chill them up. There are a few helpful tips in making your low carb whipped cream that I would like to share with you. So whip it to just shy of your desired stiffness, add the swerve and vanilla and finish whipping. Just don’t add it too late or you will overwhip your cream. We add the sweetener once it’s about 1 minute from being ready because if you add the swerve or vanilla too early in the whipping process you could prevent the cream from whipping properly. sweetener and mix again for 30-60 seconds. Start whipping it on low so as not to splash the cream everywhere out of the bowl all over you and the cabinets and the counter….then as the cream starts to thicken a little then increase the speed of the mixer until the cream almost reaches completion.Īt this point, the finishing touches have to be added so go ahead and add 2 tsp. When your bowl is well chilled take it out of the freezer and pour in your quart (32 oz) of heavy cream.
When the bowl and beaters are chilled it helps your whipped cream to firm up easier, and it will hold its shape longer. The first important step in making homemade Keto whipped cream is to put your electric mixer beaters inside a mixing bowl of your choice and stick it in your freezer for at least 30-60 minutes to chill up.
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