The reason I made this video is because of the number of posts I see in Facebook keto groups where people are showing off their recipes with Sugar Free Cool Whip. Clearly, these folks are unaware of just how easy it is to make a sweetened whipped cream that is superior to Cool Whip in terms of taste, macronutrients and ingredients. I'm not including a recipe for this, as it's super simple and super scalable. Here are the basics: - Chill the bowl you're going to be whipping the cream in. I didn't do this in the video, but I've heard it can speed up the process. - Use whatever quantity of heavy whipping cream you want. Just know that it will triple in volume. - You'll need to dial in how much sweetener is right for you - Using a hand mixer (ideally with a whisk attachment), whisk the cream until moderately stiff peaks form. This took about 3 minutes using 1 cup (235mL) of cream - It should keep 3-4 days in the fridge before it starts to thin out When calculating macros, just look at what they are on the carton for a 1TB (15mL) serving and that's what they'll be for 3TB of whipped cream
@@SeriousKeto Well, sadly, I'm good about that usually... but I just grabbed from the store shelf on a quick trip. You'd think I'd have learned by now to read every darn label even for things that seem straightforward!
@@LeahHacklemanGood I think a lot of manufacturers take advantage of people being in a hurry and just seeing the words "sugar free" or "keto" or "low carb" in big letters on the front of the package.
I love that Steve doesn't assume that everyone knows these simple techniques! I'm always amazed at my friends who don't know how to make such easy things as salad dressings....
@@koberster1431 1 tsp of gelatin which you bloom for 5 min in about 4 tsp cold water. After bloom, warm the gelatin mixture slightly to completely dissolve/liquify the gelatin. After the cream/sweetener has been mixed for a minute or so, add the gelatin mixture in a steady stream while the mixture is being beaten. In case you're like me and only use this once or twice a month, you can put dollops on a tray (I use silpat-lined cookie sheet) and freeze. Remove from tray and store the frozen dollops in bag/container. Take out about 10 minutes before use. Or, just eat one (ok, two or three) while still frozen!
@@rit1chea I used to do the same when I had my pastry catering business. Stabilized whipped cream is usual for bakeries, it is gorgeous for piping and delicious.
I've been using powdered swerve and vanilla extract. Your version is way easier and way less messy. Thank you! Also, here's a trick that helps make it even better: 1) Use a metal bowl 2) Put the bowl, and the beater in the freezer for about 10 or so minutes before mixing.
Being a long time Cool Whip lover but not the 40 chemicals I had to buy the stevia vanilla crème after you and your whole family testified to the marshmallow taste. Wow! This stevia brand is greatI I used my little frother to whip up a half cup in a small glass and then dipped 5 strawberries into it! Heaven. Not missing the cake part at all! Thanks
Thanks for showing me how to make whipped cream. It is easy. Tastse great. I would have never done it because I always thought it would be difficult. Now I know it's so easy that I've already made some.
Awsome-Sauce! Made sugar free banana pudding last night, put in the fridge to set & gonna make this to top it with for dessert tonight! And I'll toss that tub of Zero Cool Whip... they should be ashamed of what they put in that. I should be ashamed for not reading the gross gross ingredient list.🙄
I love that you're going back to basics and showing folks how easy keto can be! To make whipped cream even easier, I combine the HWC and stevia of choice, then pour it into my chilled Zidion whipped cream canister. I've had it almost 6 years and that little gadget has been awesome! I use it fairly often and it's always a big hit. It makes even a simple bowl of berries feel decadent! Great job Steve!
@@deborahgrogan1919 I can't even add them to my cart because Amazon says it won't ship to Wisconsin. I'll probably need to find a restaurant supply store. Fortunately, I have a business federal tax ID, so I can still purchase that way.
Easy peasy...and soooo good! As an aside, I was always taught to chill the bowl (or other container) and beaters before starting to whip the cream. Helps especially on really hot days.
I went to buy some sugar free cool whip for a recipe. Checked the label and put it back. Your take on this is the easiest. I had not considered adding a flavored Stevia. Chocolate will be my go to.
I had to laugh out loud when I saw your shirt. I saw one just like it while shopping today but it wasn’t in my size. I wanted it so bad because, well, it’s me! Then I saw your great video and saw the same exact shirt. Great minds think alike.
Thank you for the video, Steve. I use this technique to make soft serve ice cream that I saw on Victoria's Kitchen's channel. She uses a combination of liquid allulose and powdered to keep it creamy when freezing. I love that it has 3 simple ingredients, and I can make it myself. Keep up the good work showing us ways to eat healthier ❤.
When I first started trying to make my own ice cream, before buying a dedicated churning machine, this is how I did it. Start whipping the cream, then add sweetener, vanilla, and/or cocoa powder. Continue whipping until stiff peaks, then toss it in the freezer for ~18 hours.
Thanks for posting this video. It did give me some new thoughts ;-) I love SweetLeaf stevia! I have several flavors of SweetLeaf Stevia, as I have used this product for YEARS (at least 10). I already use the vanilla creme flavor every morning in my coffee. Your ideas stuck a "light bulb" in my mind, so thank you!!
Steve good idea. I like using my whip cream dispenser. That is a lot easier to make whipped cream. (I got that idea from you awhile back) Have a great rest of your week.
Great video! I've got my Mom's whipped cream maker that's probably from the 1940's or 50's. It's about 6" tall and 3" wide glass jar with a lid that has a plunger in the middle. On the bottom of the plunger are 4 metal discs that have holes throughout each disc. You pour your cream inside and just plunge away until it turns into whipped cream. Not hard, but you do need a little "elbow grease" to whip your cream, but it works just great. I'm going to get myself a bottle of those stevia drops. Thanks much! 😃
Steve, I do the same thing, but I add ¼ tsp. Xanthan Gum and ¼ tsp. vanilla. It stabilizes the whipped cream and it won't break down. I've found I can put it on things that sit in the fridge for hours and it will stay fresh looking.
Awww you left the bowl for Terry to finish off LOL I do the same for my BF ;-) Love this and how easy it is...have to try it with stevia drops though! By the way, I made your salad dressing again (probably the 50th time and variation) with heavy cream, vinegar, salt and pepper...added microplaned parmesan off the block and Jacobsen's black garlic salt...holy moly it's my new favorite version!! Keto on...
@@SeriousKeto thank you, thank you, thank you. For some reason, I hadn't "saved" this recipe in my Keto recipe book. I'm making it today. Have a great day :)
If you use a stick blender in the container it comes with or a pint size or 1.5 pint size wide mouth mason jar, it will be thick within seconds. Less than a minute, super thick... Just a little tip. Same goes with whipping egg whites
I’ve never thought real whipped cream and Cool Whip taste anything alike, but adding stevia seems like an interesting choice. Not a fan myself, but I’ve not tried it in a high fat environment like whipping cream. I’ll put it on my to try list. 😏
The reason I made this video is because of the number of posts I see in Facebook keto groups where people are showing off their recipes with Sugar Free Cool Whip. Clearly, these folks are unaware of just how easy it is to make a sweetened whipped cream that is superior to Cool Whip in terms of taste, macronutrients and ingredients.
I haven't tried, but I don't see why it wouldn't work. Ideally, if you had some liquid allulose, I'd recommend that. Otherwise, you might want to run in through a coffee grinder so that it's essentially powdered.
I use a metal prep bowl and put that and the beaters in the freezer for 15 minutes. When you put the bowl on a granite countertop and tilt the hand mixer slightly it spins the bowl and you can hold a spatula along the side to push down the cream. 😅
The reason I made this video is because of the number of posts I see in Facebook keto groups where people are showing off their recipes with Sugar Free Cool Whip. Clearly, these folks are unaware of just how easy it is to make a sweetened whipped cream that is superior to Cool Whip in terms of taste, macronutrients and ingredients.
If it’s “the cat’s pajamas,” then I know it’s for me. 😀 Couldn’t get any easier/tastier than this-I love using those flavored stevia drops! Guess you need to make another batch…Terry ate all of that one. Haha 👍🏻😀
Ok fine. I used it as a point of reference. The reason I made this video is because of the number of posts I see in Facebook keto groups where people are showing off their recipes with Sugar Free Cool Whip. Clearly, these folks are unaware of just how easy it is to make a sweetened whipped cream that is superior to Cool Whip in terms of taste, macronutrients and ingredients.
Awesome. I just saw a recipe using sugar free Cool Whip and was disappointed to see it contains hydrogenated oils and Aspartame. Neither are healthy. This is way better!
That’s funny I just did this with the heavy whipping cream I use for my iced coffee…not quite keto but I added just a bit of real maple syrup. Also I added some of my javy coffee concentrate. Coffee whipped cream was insanely good!
I make mine almost the same way except I am way more lazy. I use a blender for about a minute. I also add in 1 tsb of cream of tartar. It tends to keep it fluffy longer.
So, do I have this straight, Cool Whip was invented for people who didn't want to use real whipped cream. Now people who don't want to eat Cool Whip can use real whipped cream? How did you come up with that? It's genius!
The reason I made this video is because of the number of posts I see in Facebook keto groups where people are showing off their recipes with Sugar Free Cool Whip. Clearly, these folks are unaware of just how easy it is to make a sweetened whipped cream that is superior to Cool Whip in terms of taste, macronutrients and ingredients.
