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 hours afterwards. The whipped cream will not separate. How? I am so glad you asked. Cream of tartar is the secret to having fluffy, stable whipped cream that is miles high, time after time.
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.
It’s also what you add to make fluffy egg whites for stiff meringues. It will help stabilize heavy cream for this fluffy vanilla bean whipped cream.
Vanilla Bean Whipped Cream
So, how do you make vanilla whipped cream?
The secret likes in the vanilla addition. You could easily add real vanilla extract for that wonderful vanilla flavor, but I prefer to add the real vanilla bean. Full on flavor, baby!
You will want to whip your cream when it’s really cold for best results. It’s also a good idea to stick your mixing bowl and utensils you will use to make this whipped cream recipe in the freezer for about 15 minutes before doing it. This will help stiff peaks form faster and last longer.
You can whip the cream by using either a hand whisk, or an electric mixer. A hand whisk is “au natural” but can take a long time. A very long time. If you need a good arm workout, a hand whisk is the ticket.
Using a stand mixer, or hand held mixer is far easier and takes less time and effort on your part. Simply add the cold cream into the chilled bowl, add your whisk attachment, and turn the machine on! You will want to start on low at first, then gradually increase your speed. This will keep the cream from flying out of the bowl and splattering all over the place.
To make your vanilla infused cream, add your vanilla bean before whipping. Simply cut the vanilla bean in ½ down the middle, and carefully scrape the insides out with a sharp knife. Stir into the cream and whip away!
Ways to use your whipped cream:
- Pile high on top of low carb fruit like strawberries or blueberries
- Add on top of pumpkin pie cloud bread (get that recipe here)
- Eat by the spoonful for an easy ice cream replacement. (watch the carbs, however, heavy cream does really have 6.8 carbs per cup)
You can grab the vanilla beans I used in this recipe from my affiliate partner here.
Can you store homemade whipped cream?
By adding a bit of cream of tarter, the whipped cream will remain stable for a few hours. This means you can make it ahead of time, if you wish. However, after 2-3 hours, the cream may start to separate.
Ingredients:
- 1 cup heavy cream
- 1 whole vanilla bean
- 1 teaspoon powdered erythritol
- ¼ teaspoon cream of tartar
Instructions:
- Chill mixing bowl and whisk attachment in the freezer for 15 minutes before you begin.
- 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 immediately.
What would you use this whipped cream on first? Or would you just indulge by the spoonful? Be sure to pin this for later!
Vanilla Bean Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 vanilla bean
- 1 teaspoon erythritol
- 1/4 teaspoon cream of tartar
Instructions
- Chill mixing bowl and whisk attachment in the freezer for 15 minutes before you begin.
- 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 immediately.
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Nutrition Information:
Yield:
4Serving Size:
1/4 cupAmount Per Serving: Calories: 204 Total Fat: 21g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 67mg Sodium: 17mg Carbohydrates: 2g Fiber: 0g Sugar: 2g Protein: 2g
Zach
Some of Zach's favorite keto resources include:
Perfect Keto: For those who are looking for easy supplements that support a Keto diet, Perfect Keto offers a variety of products that make it easy to stay in ketosis including keto bars, whey protein, and keto nootropics.
KetoLogic: For those who have a sweet tooth, KetoLogic sells keto-friendly chocolate candies with only 1g of net carbs & zero added sugars.
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