Low Carb Whipped Cream

Whipped cream is light, fluffy, and sweet. It's made by whipping heavy cream with a bit of sugar and vanilla extract. The mixture is usually sold in pressurized cans containing nitrous oxide. As the gas is released, it creates tiny bubbles that trap air in the cream, making it expand and take on a whipped texture.

Believe it or not, whipped cream can be low carb friendly. Even bariatric patients are typically allowed to gulp mouthfuls as a treat. The sugar content is low assuming the quantity consumed is also low. No-sugar-added whipped cream is available, but it's not palatable. All the ones I've seen use just one sweetener: sucralose. First rule of low carb desert conversions is to use more than one. I use erythitol and sucralose to create a light and fluffy treat that will satisfy any sweet tooth.

I splurged on a professional gourmet whipped cream maker. The best one is made by iSi and costs over $80 on Amazon. I usually like making a pint, but the price for the smaller model is not much different and I like the option to make a double batch. You can save money buying one made by a different company, but I didn't want poor results to be blamed on the equipment.

Equipment

4 cup measuring cup or equivalent bowl
Whipped cream maker
Nitrous oxide canisters
Food scale

Ingredients

64 g (approx 5½ tablespoons) powdered erythritol
2 cups (480 g) heavy cream
14 drops EZ-Sweetz
1 teaspoon vanilla extract

Directions

1. Put a bowl on a digital food scale. Zero it out. Pour erythritol into the bowl until the scale reads the desired amount.
   
   
   
   
   
2. Zero the scale and add the heavy cream.
   
   
   
3. Add the rest of the ingredients. Use a whisk to gently stir the cream mixture for approximately one to two minutes. The goal is to integrate the erythitol into the cream, not add air.
4. Pour the contents into the metal whipped cream maker. Follow the instructions that come with the device. This will involve one to two canisters of nitrous oxide.