How to Make Keto whipped cream
I have a fantastic meal for you today if you are following a ketogenic or low-calorie diet! Your low-calorie drinks and sweets become better with keto whipped cream.
This is the best-whipped frosting to drizzle over your favorite treats since it uses sweetness and flavoring to offer fantastic flavor. If you want to make this cream easily, you can use a whip cream whipper to whip cream.
Equipment
Food processor, stick blender, electric or stand mixer.
If you don't have the aforementioned tools, a balloon whisk will work.
a big bowl. preferably made of metal or glass
Measuring cups and spoons, as well as a kitchen scale
Ingredients
Cold heavy or whipped cream, one cup/250 ml, see note A low-calorie sweetener of 1 1/4 tsp (optional) look note Vanilla extract, 2 14 teaspoons (optional) review note 3
Instruction
Refrigerate the bowl for about 10 minutes before using it.
Fill the cooled basin with cold cream.
You can now, if desired, add any sweetener or flavoring.
To begin whipping the cream, turn the mixer on low. At this point, the cream is liquid, so start beating it on a low setting to avoid splattering.
When the cream starts to thicken (approximately 4 minutes into beating), increase the speed to medium.
Continue beating until the cream reaches the required consistency.
After thumping, soft peaks typically materialize 3 to 4 minutes later. When you pick up the beaters, you will note that the cream retains its shape except for the tip of the peak, which folds over on itself. This consistency is ideal for adding to smoothies, drinks, and fruit toppings.
Five minutes after thumping, firm peaks are reached. This occurs when whisks or beaters create clear trails or lines in the cream when beating. As the beaters are removed from the cream, stiff peaks are generated. Due to the cream's ability to maintain its shape in the refrigerator for up to 24 hours, this consistency is excellent for piping artistic swirls.
Once the cream has reached the firm peak stage, stop beating.
If you skip this step, the cream will start to curdle and become gritty, making it useless.
After beating, the cream can be used right away or refrigerated for up to 4 days.
Notes
- This recipe accepts heavy, double, or whipped cream: Heavy whipping cream has a creamy texture and contains about 48% fat. It whips up well, creating peaks that are strong and solid. It maintains its shape for up to 48 hours when chilled when whipped and piped. On the other hand, whipping cream, which has about 35% fat, whips up to give a light, airy texture and delicate peaks ideal for topping fruit or making simple cake decorations.
- You can use any preferred low-calorie sweetener. 14 teaspoon is a good place to start. After tasting the cream, adjust the amount to your liking.
- Flavoring is optional and will depend on your preferences and how the cream will be utilized. If you want to top keto lemon bars with cream, any citrus zest or extract, for instance, is excellent. Because of its adaptability, vanilla extract, which is included in this recipe, goes well with practically every low-calorie smoothie, milkshake, beverage, or dessert.
Nutrition information
821 calories, 88g total fat, 7g carbs, 5g protein, and 326mg cholesterol are contained in 1 cup (250 ml).
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