Whipping Cream Keto: Frothing Heavy Cream The Right Way

Heavy whipping cream is a great option for those on a ketogenic diet as it fits the bill perfectly. However, it can be challenging to create a decent foam with this type of cream. To achieve a fluffy and frothy consistency, it is recommended to use a mixer or frother, starting at a low speed and gradually increasing to a higher setting. Additionally, ensuring that the equipment and cream are chilled beforehand can help obtain a desirable texture. While heavy whipping cream is versatile and can be used in various recipes, it is important to avoid over-whipping, as it can quickly turn into butter.

Chilling the bowl and beaters

Chilling your bowl and beaters is an essential step in making keto whipped cream. By placing your equipment in the freezer for 10-15 minutes before starting, you'll be able to whip your cream more efficiently and effectively.

It is also important to note that the heavy whipping cream itself should be cold, but not frozen, when you begin the whipping process. This will ensure the cream is the ideal consistency for whipping and will help you achieve the desired texture.

When using a stand mixer or hand mixer, always start the whipping process on a low speed. This prevents splattering and adds air to the cream, creating a light and airy texture. Gradually increase the speed as the cream thickens, and be careful not to overbeat, as this can quickly turn your cream into butter.

Using a stand mixer or hand mixer

Firstly, it's important to chill your mixing bowl and beaters before starting. Place them in the freezer for around 10-15 minutes to ensure they're sufficiently cold. This step is crucial as it helps the cream whip faster and more efficiently, and it also reduces the chance of a splattery mess!

Next, gather your ingredients. You'll need heavy whipping cream, a keto-friendly sweetener (such as erythritol, stevia, or monk fruit), and vanilla extract. Make sure your heavy cream is chilled, but not frozen.

Now, it's time to start mixing. Place the cold heavy cream, sweetener, and vanilla extract into your chilled mixing bowl. Start whipping at a low speed, gradually increasing to medium, and then to high. This process helps to incorporate air into the cream and prevents splattering. Be careful not to start at a high speed, as this can create a mess and won't give you the desired results.

Continue mixing until the cream forms stiff peaks. This is when the cream stands up straight without collapsing when you lift the beaters out of the bowl. Be careful not to overmix, as this can quickly turn your whipped cream into butter.

Finally, taste the whipped cream and adjust the sweetness to your liking. You can add more sweetener if needed.

Your keto whipped cream is now ready to serve! You can use it immediately or store it in an airtight container in the refrigerator for up to a day. It's best enjoyed fresh, as it may lose some of its fluffiness over time.

Adding a sweetener

• Erythritol: A natural sweetener that is very similar to sugar in taste and texture. It has zero calories and does not affect blood sugar levels.
• Stevia: A natural sweetener derived from the leaves of the Stevia plant. It is very sweet, so a little goes a long way. Stevia glycerite is a good option for keto whipped cream as it is in liquid form.
• Monk fruit: A natural low-carb sweetener that is said to taste very similar to sugar.
• Allulose: A type of sugar that occurs naturally in some fruits. It is said to taste very similar to sugar but has fewer calories.
• Powdered sugar-free sweetener: Using a powdered sweetener will help to avoid a grainy texture in your whipped cream.

When adding a sweetener to your keto whipped cream, it is important to start with a small amount and adjust to taste. You can always add more, but it is difficult to fix your whipped cream if you add too much sweetener. It is also important to note that some sweeteners, such as erythritol, can have a cooling effect, so it is best to use them in combination with other sweeteners or add a small amount of liquid sucralose to counteract this effect.

Flavour variations

There are endless variations and add-ins to flavour your keto whipped cream. Here are some ideas to get you started:

• Almond or Maple Whipped Cream: Replace the vanilla extract with almond or maple extract.
• Boozy Whipped Cream: Add 2 tablespoons of alcohol such as Bailey's or amaretto to the bowl, eliminate the vanilla, and whip as instructed. This will add only about 1g net carb per serving.
• Chocolate Whipped Cream: Add 2 tablespoons of raw cacao or cocoa powder to the bowl.
• Fruity Whipped Cream: Add 1-2 tablespoons of berry powder (or powdered freeze-dried berries) to the bowl. Try blueberry, strawberry, or raspberry.
• Coffee Whipped Cream: Add one teaspoon of instant coffee granules to the bowl and stir until completely dissolved. Then whip. For a mocha variation, add some cocoa powder.
• Peanut Butter Whipped Cream: Add 2 tablespoons of peanut butter powder to the bowl and whisk until the powder is thoroughly incorporated before whipping.
• Lemon Whipped Cream: Add 1 tablespoon of preserved lemon paste for a blast of lightly salted lemon flavour.
• Blue Whipped Cream: Add a pinch or two of blue spirulina for a fun blue colour that's great piped onto berries or on top of smoothies and shakes.
• Spiced Whipped Cream: Add herbs and spices such as pumpkin spice or a pinch of cinnamon.

Storage instructions

Keto whipped cream can be stored in the refrigerator for up to 24 hours. Cover the bowl with a lid or cling wrap to prevent any contamination. After 24 hours, the whipped cream will lose its stability and will need to be re-beaten.

It is not recommended to freeze keto whipped cream as it is not a keto cool whip, which remains fluffy in a frozen state. The creamy texture will be altered, and the milk fat and liquids will separate upon thawing, resulting in a less desirable consistency. Instead, it is best to enjoy it fresh or store it in the refrigerator for a short period.

If you want to chill the whipped cream for a few minutes to get it really cold, you can place the mixing bowl in the freezer. Just make sure to take it out before it freezes.

Frequently asked questions