In another one of my quick how to videos in the kitchen ( here are the last ones), I wanted to provide any newbies who hadn’t yet seen the ease of making your own whipping cream and also remind all those veterans of another tool to put in your arsenal of great meals. While the commercial whipped toppings are pretty low carb according to their nutrition labels, if you read their ingredients label, you’d find items like hydrogenated oils, corn syrup, and high fructose corn syrup. It is for this reason I almost exclusively make mine any more, and the flavor is generally much truer and richer as well.
One word of caution though — be careful you don’t over-beat the cream; otherwise, you’ll be making butter instead. (Not that I would have done that; at least not five times. 🙂 )
1 cup Heavy Whipping Cream
2 tsp Vanilla
1 TBS Splenda or liquid equivalent
82 Calories, 9g Fat, .7g Carbs, .5g Protein