Make perfect Sugar-free Whipped Cream with only three ingredients! Tastes and looks just like the real thing, and you can control the sweetness!
Did you know that heavy whipping cream has no sugar? That’s why if you are trying to cut sugar out of your diet, it is a great dairy product to use.
Most people don’t know that milk has 12 grams of sugar per cup (eight ounces). So if you drink three cups of milk a day, you’ll be getting as much sugar as if you drank a can of pop!
Of course, if you’re going to whip up that cream and use it for a dessert, it will need to taste sweet. While I have tested various alternative sweeteners in ice cream, I had never tested any to make standard whipped cream.
The sugar substitute I decided to use was Stevia.
(To be super specific, I used the brand called “Purevia” that I got from Costco). It has a nice, fine consistency, half-way between granulated sugar and powdered sugar. This meant that it blended very well with the whipped cream and did not leave a gritty texture.
As an added bonus, my picky family (especially my husband, who makes faces when he tastes Stevia) had no idea! They thought it was just regular whipped cream with normal sugar! This was not just a one-time fluke! I have made it several times with Purevia, and everybody has assumed it was made with real sugar.
So, how do you do it? Well, it could not be more simple.
How to make Sugar-free Whipped Cream
- Add one cup of heavy whipping cream to a large mixing bowl.
- Add four packets of Stevia (like Truvia or Purevia). Just in case packet sizes differ between brands, each packet should have the same sweetness as two teaspoons of sugar.
- Add 1 teaspoon of pure vanilla extract.
- Whip on high speed for two to three minutes until stiff peaks form.
What’s the Difference Between Soft Peaks and Stiff Peaks?
When making things like whipped cream and meringue, recipes will tell you to whip them either to “soft peaks” or “stiff peaks.” How can you tell the difference? There is a simple test you can do:
When you think you might have reached the right consistency, stop the beaters and lift them straight up out of the cream. When you do this, the cream will form a “peak.” If the top of the peak bends over, then you have a “soft peak.” If the peak stands straight up and doesn’t move at all, then you have a “stiff peak.”
Extra tip for making Sugar-free Whipped Cream
Some recipes I’ve found for whipping cream say to use a metal bowl and put it, along with the whisk or beaters, into the freezer for 15 minutes or so before you plan to whip the cream. I have not found this to be necessary, but you can certainly do it this way if you want!
I love making my own whipped cream, because I can make it sugar-free! And now you can, too! I love it with my Dairy-free, Egg-free Chocolate Cake. Use it to top any ice cream, like this Banana Cream Pie Ice Cream. Or add it to your Strawberry Trifle. Or just eat it plain with a spoon. I won’t tell anyone 🙂
- 1 cup heavy whipping cream
- 4 packets Stevia (like Truvia or Purevia)-- sweetness of each packet should be equivalent to two teaspoons of sugar
- 1 teaspoon pure vanilla extract
- Add all the ingredients to a large mixing bowl. Whip with beaters or whisk attachment (if using a stand mixer) on high speed for 2-3 minutes until stiff peaks form.
- Chill until ready to serve.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 52 Total Fat: 5.6g Saturated Fat: 3.5g Cholesterol: 21mg Sodium: 6mg Carbohydrates: .4g Fiber: 0g Sugar: 0g Protein: .3g