Homemade whipped cream is the best! Making your own is so easy, too! Adding in a touch of vanilla bean PLUS this special ingredient will give you loads of fluffy goodness to dive into!
When trying to remove sugar from the diet, most people believe that they are going to be deprived of their favorite sweets. However, that doesn’t need to be the case, really.
If you asked me what my favorite dessert is, I would have to say that fresh, ripe, juicy berries covered with whipped cream. It’s this side of Heaven, in my opinion. Homemade whipped cream is the best and adding in a touch of vanilla bean takes it to a whole different level.
The best part of this vanilla bean whipped cream is that it is stable.
By that, I mean, you can make a huge batch of it and enjoy it for several days afterwards. The whipped cream will not separate, even after 2-3 days. How? I am so glad you asked.
Cream of tartar is the secret to having fluffy, stable whipped cream that is miles high, day after day.
What exactly IS cream of tartar? It’s an acidic by product from the wine making process. It’s basically found in the sediment left after the wine has been fermented. It gets purified and processed into a white, powdery substance that is often used in baking. Mixing cream of tartar with baking soda is actually what creates baking powder.
Cream of tartar is what you would use to help make fluffy egg whites for meringues, and this amazing vanilla bean whipped cream.
Use this whipped cream to pile high on top of berries, pumpkin pie cloud bread (get that recipe here) or just for eating by the spoonful. Whipped cream is an easy way to add fats, but be careful of the caloric content. It boasts a whopping 44 grams of fat per cup of whipped cream, with only 3.3 grams of carbs. (source)
What would you use this whipped cream on first? Or would you just indulge by the spoonful? Be sure to pin this for later!
- 1 cup heavy cream
- 1 vanilla bean
- 1 teaspoon erythritol
- 1/4 teaspoon cream of tartar
In a medium sized mixing bowl, or a stand mixer fitted with the whipping attachment, pour in the heavy cream.
Slice the vanilla bean down the middle lengthwise and scrape out the insides.
Add vanilla to the cream.
Add erythritol (if desired-it's completely optional)
Add cream of tartar.
Mix on medium high speed for 2-3 minutes, until light and fluffy.
Serve and enjoy.
Store in a covered container in the fridge for up to 3 days.