I love desserts. Since I learned that I can’t eat sugar or flour, I have been on a quest to find new desserts that I can eat. I don’t just eat anything, I eat good desserts. I have really high standards for taste. And my family are the toughest critics you will find! They let me know when something doesn’t stand up to the original.
What goes better with dessert than whipped cream? Whether you are having pie, ice cream, or just fruit, whipped cream makes it better. We enjoyed strawberries and Whipped Cream for our Christmas dessert.
I am not one to let things go to waste, so we also had pancakes with whipped cream in the morning. Santa didn’t come out as well as I would have liked, but sometimes when you have two hungry kids waiting to eat, just getting it done is good enough!
Whipping cream is best for making whipped cream. Heavy cream will work as well, it just won’t be as light and fluffy. I prefer a hint of vanilla, but I have also seen recipes that omit the vanilla.
The first step in the recipe is to put the mixing bowl and whisk in the freezer for 10 minutes. Although this step could be skipped, your whipped cream will be lighter and fluffier if you do it. I encourage you to spend the extra 10 minutes chilling your equipment.
Enjoy this recipe and be sure to let me know how it turned out in the comments!
Sugar Free Whipped Cream
- 1 cup heavy whipping Cream
- 1-2 tablespoons Xylitol, based on preference. I like 2 tablespoons.
- 1 teaspoon vanilla
- Place mixing bowl and whisk in freezer for 10-15 minutes.
- Remove bowl from freezer and add heavy whipping cream, Xylitol, and vanilla.
- Whisk until stiff peaks form and whipped cream is light and fluffy.
- Use immediately. Store unused whipped cream covered in the refrigerator for up to 12 hours or freeze leftovers. Rewhisk briefly before using.