Super Easy Keto Whipped Cream
Try this Super Easy Keto Whipped Cream recipe, or contribute your own.
Try this Super Easy Keto Whipped Cream recipe, or contribute your own.
- Carbohydrate 1.66005000211522 g
- Cholesterol 81.5150001038658 mg
- Fat 22.0150000280513 g
- Fiber 0 g
- Protein 1.2197500015542 g
- Saturated Fat 13.7040400174616 g
- Serving Size 1 1 cup (60g)
- Sodium 22.6100000288095 mg
- Sugar 1.66005000211522 g
- Trans Fat 1.13526000144654 g
- Calories 205 calories
Step-by-step
- Start with cold cream and a cold metal bowl. For best results, place the bowl in the freezer for about 15 minutes before starting.
- Using a stand or hand mixer, start whipping the cream, extract, and sweetener to taste. Gradually increase speed and scrape bowl as needed.
- Whip on medium-high until the cream starts to mound and soft peaks develop. If you need stiff peaks, continue whipping, but watch it closely as it can go from soft peaks to firm peaks in a minute or two. Try not to overwhip the cream, or you’ll get butter.
- Use immediately or store in the fridge for a few hours. If needed, use a hand whisk or stand mixer to freshen the whipped cream.
- For a whipped cream that needs to hold up longer, see the addition of gelatin below.
Unlike butter, which is a complete phase inversion where fat traps liquid, whipped cream is an emulsion of air bubbles suspended in a liquid network of water and protein, stabilized by fat globules. Starting with a heavy cream containing at least 36 percent butterfat is non-negotiable, because lower-fat milks lack sufficient solid fat to encase the air cells. Chilling a metal mixing bowl in a freezer for 15 minutes before starting ensures that the milk fat remains solid enough to mechanically trap air without melting under the friction of the mixer. Pure vanilla extract provides aromatic volatile compounds that partition into the fat phase, enhancing the perception of richness without introducing excess water that could destabilize the emulsion. Granulated sweeteners can dissolve poorly in cold dairy, which is why powdered sugar derivatives are preferred for maintaining a smooth mouthfeel. Monitoring the mixer speed is critical during the transition from soft peaks to stiff peaks, a window lasting roughly 60 to 120 seconds. Over-mixing ruptures the fat globule membranes, forcing the fat to coalesce and separating the mixture into butter and buttermilk. Storing the finished product in the refrigerator for up to a few hours preserves the foam structure, though weeping may eventually occur as gravity pulls the liquid downward.
