Store-bought whipped cream is loaded with sugar (or artificial ingredients if you buy the sugar-free version). This homemade recipe uses just 3 simple ingredients, takes only 3 minutes, and tastes infinitely better than anything from a can.
Recipe at a Glance
3
Minutes
3
Ingredients
8
Servings
0g
Added Sugar
Ingredients
- 1 cupHeavy whipping cream (cold) - look for one with no added sugars
- 1 tspPure vanilla extract - avoid imitation vanilla which may contain sugar
- 2 tbspPowdered erythritol or monk fruit sweetener (optional) - for extra sweetness
Instructions
Chill Your Equipment
Place your mixing bowl and whisk attachment in the freezer for 10-15 minutes before starting. Cold equipment is the secret to fluffy, stable whipped cream. This step is optional but highly recommended.
Add the Cream
Pour the cold heavy whipping cream into your chilled bowl. Make sure your cream is very cold straight from the refrigerator.
Start Whisking
Start on low speed and gradually increase to high. If you go too fast immediately, cream may splatter. You can use an electric mixer, stand mixer, or even a whisk by hand (will take about 5-8 minutes by hand).
Add Flavorings
After about 1-2 minutes, when the cream starts to thicken and hold soft peaks, add the vanilla extract and powdered sweetener if using. Adding them at this stage ensures even distribution.
Whip to Stiff Peaks
Continue whisking until stiff peaks form, usually 2-3 minutes total. Stiff peaks mean when you lift the whisk, the cream stands up on its own without flopping over. Do not over-whip or it will become grainy and eventually turn to butter.
Serve or Store
Use immediately for best texture. To store, transfer to an airtight container and refrigerate for up to 3 days. It may separate slightly; just give it a quick stir before using.
Nutrition Information
Per serving (about 2 tablespoons)
52
Calories
5.5g
Fat
0.4g
Carbs
0g
Sugar Added
0.3g
Protein
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Use Heavy Whipping Cream
Regular heavy cream works, but heavy whipping cream (with higher fat content, usually 36%+) creates fluffier, more stable peaks. Avoid light cream or half-and-half which will not whip properly.
Everything Must Be Cold
Warm cream will not whip well. Keep your cream refrigerated until ready to use. On hot days, place your bowl in a larger bowl filled with ice while whipping.
Use Powdered Sweetener
Granulated sweeteners can leave a gritty texture. Use powdered erythritol or monk fruit for smooth results. You can make your own by blending granulated sweetener in a blender until powdery.
Do Not Over-Whip
Stop as soon as you reach stiff peaks. Over-whipping causes the fat to separate, resulting in grainy texture and eventually butter. Better to under-whip slightly than over-whip.
Serving Suggestions
This sugar-free whipped cream is perfect for:
- Fresh berries and fruit
- Sugar-free hot chocolate or coffee
- Low-carb pancakes or waffles
- Keto cheesecake or brownies
- Sugar-free pumpkin pie
- Eating straight from the bowl (no judgment)
Flavor Variations
| Flavor | Add This |
|---|---|
| Chocolate | 2 tbsp unsweetened cocoa powder |
| Coffee | 1 tsp instant espresso powder |
| Cinnamon | 1/2 tsp ground cinnamon |
| Lemon | 1 tsp lemon zest + 1/2 tsp lemon extract |
| Coconut | 1/2 tsp coconut extract + shredded coconut topping |
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