One of my favorite things to make as a dessert on my diet is whipped cream. I thought I would share a great recipe
Steps:
- Put cold heavy cream and flavorings in
mixing bowl. Avoid ultra-pasteurized cream if possible. Per cup of cream, add 1 to 2
tablespoons of sugar equivalent, such as Splenda or Equal. Adjust to
your taste. I find that any more then 1 tablespoon is too sweet. Other extracts or flavorings (such as mint or chocolate) can be
used as well.
- With an electric hand mixer or a standing mixer
fitted with a whisk attachment, beat cream (you can use a hand whisk; it
just will take a little longer). Start slowly and try a nice deep bowl -- if you set it on high at
first, you'll have cream all over the place haha! Set the mixer so it goes
as fast as possible without splashing.
- As the cream thickens,
turn the speed up. As it gets close, slow down, because if it goes too
far, it will lose volume, and become quite heavy. I truthfully don't mind when it gets this way and becomes almost a mousse.
- If you forget to adjust the flavorings, you can still do it at this point. I prefer to add a bit of coco and turn it into chocolate whipped cream!
- One cup of heavy cream will yield about 2 cups of whipped cream. After a
few hours, it will start to lose volume. But you can mix it again and
it's still good to eat, even after a day or two. Make sure to refrigerate!
All this is relatively low carb, depending on your sugar equivalent and flavorings, enjoy!
Steps:
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