Sugar Free Vanilla Whipped Cream

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Look, I'm not someone who throws around words like "best" to describe just anything. Best friends, best custard tart in Portugal, and best Sugar Free Vanilla Whipped Cream. These are the three "best's" that leave no room for negotiation. We'll tackle the custard tart some other day. Today...let's make some whipped cream.

If you've made my epic sugar free birthday cake or my sugar free chocolate cake, you know that sugar free desserts have been an important part of my life since childhood. So finding creative ways to make no sugar sweets taste and look delicious has been a lifelong quest. This heavenly and highly adaptable sugar free vanilla whipped cream was an early success on that journey.

Store-bought sugar free whipped cream (think plastic tub, blue label) has a long list of ingredients, and I'm sad to say, cream isn't one of them. It's convenient, but I think we can do better, team.

Our method today is one I've used to make stabilized whipped cream to use as frosting for cakes, creamy filling for Swiss cake rolls and easy toppings for fresh fruit or strawberry shortcake on a hot summer evening.

What you'll need to make this recipe:

Ingredients for sugar free whipped cream on a table.

Step-by-step instructions:

The ingredient list is short, but we start first with our equipment. My tiny European kitchen offers no space for a stand mixer, so my equipment of choice is a simple electric hand mixer. An hour before I make the whipped cream, I put a metal bowl and the electric beaters in the freezer. If you plan to use a stand mixer, your mixing bowl and whisk attachment need to take a nap in the freezer, as well.

In the US, heavy whipping cream is only sold in the refrigerated section of the grocery store. In Europe, we have shelf-stable heavy cream. Once I bring it home from the store, I push it to the back of the refrigerator to be sure it gets well chilled before I fire up the electric mixer. The cream, bowl and beaters / whisk all need to be icy cold to get the best results.

1. Prep cream

Pour two cups of heavy whipping cream into the cold bowl. Sprinkle two tablespoons of vanilla flavored instant pudding over the cream.

Vanilla pudding mix and whipped cream in two separate bowl.

2. Mix cream

Pro tip: begin with your electric mixer on low. Give the cream a minute to absorb the pudding powder and start incorporating air.

After about a minute, increase to medium speed and continue mixing. Depending on what you plan to use the cream for, you can stop at soft peaks or medium peaks.

It took me about 6 minutes to get to medium peaks, which is the fluffy consistency I prefer.

Thanks to our secret ingredient of instant pudding mix, this stabilized whipped cream will far outlast a typical whipped cream, which has about a 4-hour window of fluffiness. Stabilized cream usually survives beautifully for 24-36 hours. Making it far more ideal for topping your favorite desserts like sugar free pies and cakes.

If you are making this sugar free whipped cream recipe for use later in the day, cover the chilled bowl of fluffy cream and place in the refrigerator until you're ready to use it.

3. Serve

Frosting was on my mind for this delicious bowl of magic. So I added it directly to the top of my sugar free cake:

The cream has a lovely, luscious flavor, and a deceptively soft texture. You can swoop and shape your frosting easily, then refrigerate, and it will come out hours later looking just the same.

Two cups of liquid heavy cream makes between 3 ½ and 4 cups of whipped cream. I find that to be an appropriately heavy coat for a 9-inch single layer cake, or a more moderate filling and light topping for a 2-layer cake.

One of my favorite ways to enjoy this easiest of sugar free recipes will always be scooped over a bowl of fresh stone fruit, with a sprinkle of toasted almonds. The taste of summer.

FAQ's and Serving Suggestions:

Is heavy cream the same as whipping cream and double cream?

Heavy cream and heavy whipping cream generally contain 36 percent fat content or higher. Whipping cream or light whipping cream generally contains between 30-35 percent fat. So it does not have the same potential for whipped cream toppings. On the other hand, double cream (more available in Europe) has 42 percent fat.

Can I use different flavors of pudding?

You can! I've had great success using white chocolate and a cheesecake flavor - both sugar free. I could see a sugar free butterscotch being sheer delight over a piece of sugar free apple pie or a mug of hot chocolate

I don't have pudding - what can I use as a sugar free sweetener instead?

Cream has a natural sweetness to it, so you don't need a lot of sugar or sugar substitute to make really delicious whipped cream. A tablespoon or two of your favorite sweetener - such as xylitol, stevia or powdered erythritol would all work. If using a low carb sweetener with a grainy texture (not powdered), add it slowly to ensure it dissolves as the cream is whipped and doesn't leave a gritty texture behind. If you're looking for a stabilizer in addition to the sweetener, follow this method.

Can I create stiff peaks with this whipped cream recipe?

You can - but stiff peaks turn into butter in a matter of seconds, so I like to keep the whipped cream between medium peaks and just past medium, but well short of Kerrygold butter.

Can I use non-dairy milk or cream to make this recipe?

I have never made this recipe using any cream substitute, so I can't say how it would turn out - let me know if you make it!

Is it possible to make this whipped cream without a stand mixer or hand-held beater?

A simple wire whisk and some elbow grease is the answer! I've also heard that shaking a mason jar full of heavy cream vigorously for two or three years can produce a lovely whipped cream.

To store, cover tightly or move to an airtight container and keep in the refrigerator for up to two days.