How to Make Keto Stabilized Whipped Cream

Learning How to Make Keto Stabilized Whipped Cream could not be easier!  By making a simple whipped cream and adding a secret ingredient,  you can make sugar-free and low carb whipped cream that will last in the fridge for up to 4 days!

"Amazing. So glad I could find a recipe with allulose!  I used glucomannan half teaspoon to 1 cup cream to stabilize and it worked beautifully. I couldn't find a place to write a review so I'm emailing instead.

                Thank you for your wonderful blog!" - Katy L.

We all need our whipped cream dessert to look just as nice tomorrow as it does today. But keeping whipped cream fresh longer can be tricky. These five simple, easy and effortless methods to stabilize whipped cream will make sure your cakes, cupcakes, and desserts look fresh longer. You can try any of these five methods that work best for your current project.

Mr. Grumbles absolutely LOVES homemade whipped cream.

And after making it in Whipping Cream in a Jar, it has quickly become a quick and easy way to add a little "extra" to all our treats.

I mean, seriously, what dessert doesn't benefit from a little dollop of whipped cream?!!

So, although I love my Whipping Cream in a Jar recipe I knew I wanted to perfect it so that we could make whipped cream that would last longer than only a couple of days.

What are all the different ways to Stabilize Homemade Whipped Cream?

After doing quite a bit of research on the internet, I came across a PLETHORA of different ways that people have found to stabilize their homemade whipped cream.

Here is a list that I compiled:

• Cornstarch -  1 tablespoon for every 1 cup whipping cream
• Confectioners Sugar /Powdered Sugar - 3 tablespoon for every 1 cup whipping cream
• Milk Powder - 3 tablespoon for every 1 cup whipping cream
• Pudding Mix - 3 tablespoon for every 1 cup whipping cream

These are all great options if you aren't watching your carb intake but for those on a low carb or keto diet, these options can add up to 7 g - 24 g of additional carbs to every 1 cup of heavy whipping cream.

Wanting to come up with an alternative, I tried to different methods of which both turned out perfectly!

What are 2 easy ingredients to create Keto Stabilized Whipped Cream?

• Gelatin: Gelatin is made from animal collagen — a protein that makes up connective tissues, such as skin, tendons, ligaments, and bones. ... The hooves of these animals are primarily made up of keratin — a protein that can't be made into gelatin.  For obvious reasons, gelatin is not vegetarian or vegan-friendly

• Xanthan Gum:  Xanthan gum is a popular food additive that's commonly added to foods as a thickener or stabilizer. It's created when sugar is fermented by a type of bacteria called Xanthomonas campestris.  This option is vegetarian and vegan-friendly.

How to make Keto Stabilized Whipped Cream using gelatin:

Prepare the gelatin:

• Place the gelatin and water in a microwave-safe bowl.
• Let stand for two minutes.
• The gelatin will bloom and become soft.
• Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules dissolve.
• Set aside to cool but not set - Make sure that the gelatin is completely dissolved

Prepare the Whipped Cream:

• Pour the whipped cream, vanilla and allulose into a mixer bowl.
• Turn the mixer on medium.
• Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
• Combine the cream and gelatin well - this will ensure the gelatine does not seize when you add it to the cold cream
• Now pour the gelatin mixture into the mixer bowl and continue to whisk.
• Do not overbeat at this point - you will see the cream will hold stiff peaks.
• This whipped cream can be used immediately.

How to make Keto Stabilized Whipped Cream using Xanthan Gum:

• place the powdered allulose, cold heavy cream and vanilla in a large bowl
• beat on medium-high speed until soft peaks form
• slowly sift in the xantham gum while continuously beating the whipped cream
• beat until stiff peaks form
• If you add the xantham in too quickly it will clump together and form a large lump.

What type of sweetener should I use for this Keto Stabilized whipped cream?

The powdered sweetener I use is Allulose.

I love the FitLane powdered allulose that I can buy on amazon.

The cool thing about Allulose is that it is very similar to sugar.  The difference is that it is only 70% as sweet as sugar so if you start replacing regular sugar with allulose, you may need to use more allulose to compensate for the difference.

I do not suggest using any type of erythritol-based powdered sweetener.  Erythritol has a tendency to crystallize when it is cold.  Since this dip needs to be stored in the fridge, the erythritol becomes grainy and the whipped cream takes on a gritty texture.

How long does non-stabilized keto whipped cream last?

Regular whipped cream would usually last 3 to 4 hours when not stabilized.

Stabilized whipped cream can last in the fridge for 2 to 3 days

Does Keto stabilize whipped cream taste differently?

Since we are using unflavored gelatin, there is no difference in taste between stabilized and non-stabilized whipped cream.

Does this stabilized cream need to be refrigerated?

Yes, it is still dairy and all milk products are best kept in the fridge for food safety reasons. Having said that you can keep a whipped cream dessert at room temperature for several hours. This again is dependant on the weather.

Do I always have to stabilize whipped cream?

Not necessarily. You can use regular whipping cream without stabilizing for things like drinks and toppings. However, on desserts that must keep for a bit longer stabilizing gives you a little more time.

How can I colour whipping cream?

Gel food colours are the best for colouring whipping cream. I highly recommend adding colour at the beginning of the whipping process to prevent curdling.

How do I make chocolate whipped cream? 

Use 2 tablespoon of unsweetened cocoa powder to every 1 cup of whipping cream. Combine it with the powder sweetener  Add it to the beginning of the whipping process.

If you like this Keto Stabilized Whipped Cream recipe, you may also like:

Ultimate Gluten-Free Lemon Layer Cake

Chocolate Peanut Butter Nutella Layered Cake

How to Make Keto Stabilized Whipped Cream

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This Sugar-free Whipped Cream is so easy to make! By simply adding 1 ingredient, you can have keto and low carb whipped cream that can last in the fridge for up to 3-4 days! So much better than anything you can buy in a store! Easy and delicious recipe!

• Total Time: 5 minutes
• Yield: 2 cups 1x

Ingredients

Units USM Scale 1x2x3x

For the Gelatin Method:

• 1 cup heavy whipping cream
• ¼ cup powdered allulose
• 1 tsp vanilla
• 1 tsp gelatin
• 1 tbsp cold water

For the Xantham Method:

• 1 cup cold heavy whipping cream
• ¼ cup powdered allulose
• 1 tsp vanilla extract
• ¾ tsp xanthan gum

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Instructions

For the Gelating Method:

Prepare gelatin:

1. Place the gelatin and cold water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important. Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.

Whip the cream

1. Pour the whipped cream into a mixer bowl with the sweetener and vanilla.
2. Turn the mixer on medium.
3. Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)
4. Now pour the gelatin mixture into the mixer bowl and continue to whip.
5. Do not overbeat at this point. You will see the cream will hold stiff peaks.
6. This whipped cream can be used immediately.

• Author: Cat
• Prep Time: 5
• Category: Dessert
• Method: No-Bake
• Cuisine: American, Fall, Holidays
• Diet: Diabetic

Nutrition

• Serving Size: ¼ cup
• Calories: 52
• Sugar: 0.1
• Fat: 5.6
• Carbohydrates: 0.4
• Fiber: 0
• Protein: 0.3