Whipped Cream

Before B was diagnosed I used to make whipped cream the old fashioned way. After, I began using the spray cans because they had the carb count right on the package. Fast forward a few years, my husband asked why we didn’t have homemade anymore (which was a legitimate question because I had tried making everything under the stars from scratch by this point), and I really didn’t know why. I had never used a recipe and had gone by taste alone, so I set out to perfect a carb counted recipe. FYI don’t attempt to make a carb free whipped cream with stevia – it’s terrible and whipped cream is pretty low to begin with. I have 3 recipes below, my preference is the honey whipped cream, it adds a really nice note of flavour, this was my go to prior to dx. But alas, K despises honey, and so I switch it up with sugar for her.

A few tips for making whip cream. You can make this by hand or in a stand mixer. Either way chill your bowl before whipping and it will hold its peaks much better. If whipping by hand, make sure to use a very large whisk. This will allow more air into your whipping cream which in turn will allow it to keep its peaks for days in the fridge (also true for the stand mixer). Generally speaking, I don’t suggest using a hand held electric mixer for making whipped cream. The whisks are too small to bring enough air in to hold stiff peaks for long. If you do use a hand held electric mixer, serve immediately.