This Sugar Free Whipped Cream is a healthy recipe that you can add to any of your favorite desserts or lattes. This topping is better than Cool Whip and is made with simple ingredients that result in a silky smooth texture.
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I love to make homemade whipped cream because the store-bought sugar-free versions are made with ingredients like corn syrup and vegetable oil. Both of those have harmful effects aren't necessary to make whipped cream.
Table of Contents
What Type of Sweetener to Use
I like to use Lakanto’s powdered monkfruit sweetener. Monkfruit is zero-calorie, zero-carb, and is made without the use of artificial sweeteners. The best thing about it, is it measures 1:1 to like table sugar. This makes it super easy to convert conventional recipes. No need to look into a conversion table, it’s an even swap, which is super convenient!
It also tastes like sugar. There’s no aftertaste or cooling effect like you find with some sweeteners. The perfect mix of monk fruit extract and erythritol with no fiber, no maltodextrin, and no artificial flavoring or sweeteners.
Powdered Confectioner's sweetener has a finer texture in comparison to granulated sweetener. It will dissolve much easier and help create whipped cream that is smooth and holds it's shape.
You can use granulated if you wish, just note the texture will be different.
Chill Your Bowl and Attachments
Most of the items in the recipe should be chilled when making whipped cream. This will help circulate air and ensure the mixture does not overheat and alter the texture.
How to Make Sugar-Free Whipped Cream
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add heavy cream, sweetener, and vanilla to a mixing bowl. Using a standing mixer or hand mixer beat the mixture on low for a few seconds to combine the sweetener.
- Then adjust the speed to high and blend for 60-90 seconds until you see stiff peaks.
Do Not Over Mix
If you beat the mixture for too long you won't get creamy whipped cream. It will turn into butter.
Can You Substitute with Milk or Half and Half?
The high-fat content of heavy whipping cream is important to the structure and stability. You can't substitute half and half or milk because they have less fat in comparison. You can add a thickener like gelatin to maybe help you get there. I have not tested and have no recommendations for the use of milk or plant-based alternatives.
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How to Make it Unsweetened
You can omit the sweetener and vanilla if you aren't looking for something sweet.
Do You Have to Use a Mixer?
You don't have to, but it will make the process a lot easier. It will likely take 4-5 minutes to whip the mixture by hand until stiff peaks form.
Stiff Peaks
When working with whipping cream and with many desserts, you will see instructions to beat the cream until soft, medium, or stiff peaks form. In this recipe, you will beat the mixture until stiff peaks form.
Stiff peaks stand straight up when you lift your beaters from the mixture. Soft peaks will barely hold shape and will fall over. Medium peaks hold their shape but will curl at the top, as opposed to standing straight up.
You can read more about Whipping to Soft, Medium, and Firm Peaks here.
How to Store
Homemade whipped cream will last for a day in the fridge tightly covered and sealed. Even then you may have to beat it just a little bit to reignite the consistency.
You can stabilize whipped cream to make it last longer. See below.
How Long Does it Last
The whipped cream will last for a day. You can read more about How Stabilize Whipped Cream here to increase how long it lasts.
How to Freeze Whipped Cream
Whipped cream is easy to freeze and thaw. The best way to freeze it is in small chunks or blocks that you can then transfer to a freezer bag. You can use these soup freezer molds or place the whipped cream in dollops on a parchment paper-lined baking sheet. Freeze overnight and then transfer to bags for storage.
You can freeze leftovers for up to 3 months.
Pair With These Recipes
Sugar Free Pumpkin Spice Lattes
Caramel Apple Spice Cider
Sugar Free Apple Pie
Healthy Sugar Free Peach Cobbler
Sugar Free Hot Chocolate
Sugar Free Chocolate Mousse
Sugar Free Whipped Cream
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 cup heavy whipping cream Must be cold.
- 2 tablespoons powdered sweetener
- ½ teaspoon vanilla extract
Instructions
- It's important all of your whipping cream and utensils are cold when making whipped cream. Place your mixing bowl and beaters/attachments in the freezer for 20-30 minutes before starting on the whipped cream.
- Add the heavy cream, sweetener, and vanilla to the mixing bowl. Using a standing mixer or hand mixer beat the mixture on low for a few seconds to combine the sweetener.
- Then adjust the speed to high and blend for 60-90 seconds until you see stiff peaks. Stop halfway through to scrape down the edges of the mixing bowl and continue to blend.
- If it starts to turn yellow or if you see any curdling, stop mixing immediately. Soon you will have butter.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Cara says
Easy and delicious!
staysnatched says
I'm glad you enjoyed it!
Jill says
The Best. Taste amazing! So fresh and fluffy.
staysnatched says
I’m glad you enjoyed it!
Mallory K says
Such an easy recipe to make. Whipped this up last night to go with hot cocoa. So delicious! Loved the tip for storing leftovers so I didn’t waste the rest of the batch.
staysnatched says
Such a great way to use it!