Whipped Cream (Coconut and Regular)
Whipped cream is delicious on its own with some fresh berries and also makes an excellent addition to many desserts. Use coconut cream to make this dairy-free. If using coconut, make sure to refrigerate the can of coconut cream overnight as it will not whip up properly if you don’t!
Servings 6
Calories 214kcal
Ingredients
- 1 can coconut cream unsweetened, refrigerated overnight, or use 3/4 cup heavy cream for regular whipped cream
- 3 tablespoons monk fruit powdered, or more to taste, or stevia glycerite, to taste
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- If using heavy cream rather than coconut cream, skip to the last step.
- Chill all mixing equipment for 10 minutes before whipping the coconut cream.
- Open the can of coconut cream without inverting or shaking it.
- Transfer all coconut cream solids to the bowl for mixing, discarding any watery layer at the bottom of the can.
- Beat the cream for 2-5 minutes, or until it becomes light and fluffy and doubles in volume. Add in vanilla, salt, and sweetener and continue to beat until completely mixed. Adjust sweetener to taste.
Notes
This recipe make 1 1/2 cups, one serving size is 4 tablespoons.
Nutrition
Calories: 214kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 20g | Sodium: 3mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg