Low Carb Stabilized Whipped Cream

• October 05, 2014
• 0comments

Meal Type:

Overview:

Have you wondered how to keep whipped cream from "falling" after whipping? Well, forget that stuff in the can. It doesn't stand up to the real thing, anyway.

This recipe for low-carb whipped cream means light, fluffy toppings for any dessert.

Ingredients:

1 Cup Whipping cream
4 Rounded teaspoons Carb Counters™ Low Carb Rock ‘n Roll Protein Shake & Drink-Vanilla
4 Rounded teaspoons Sugar Not™Spoonful™Natural Sugar Replacement with Fiber

Instructions:

Chill mixer beaters and bowl for 5 minutes in freezer.

Low Carb Stabilized Whipped Cream

Whip whipping cream on high mixer speed until cream thickens and just doubles in bulk (approx. 2 minutes); not until peaks form.

Stabilized Low Carb Whipped Cream

With mixer on low, slowly add the Vanilla Drink Mix, whipping until soft peaks form (about 1 minute more).

With mixer still on low, slowly sprinkle in the Sugar Not™ and beat in for a few seconds more.

Stabilized Low Carb Whipped Cream

Makes 16, two-tablespoon servings, each serving is less than 1/2 net carb each.

Always store whipped cream in the fridge and do not leave it at room temperature for longer than 2 hours.

Want to make stable low carb whipped cream frosting?