Sugar-free whipped cream or classic crème fouettée is an unsweetened cream used to garnish fresh fruit, crepes, or mug cakes. Learn how to use vanilla flavor to substitute refined sugar.
What is whipped cream?
Whipped cream is unsweetened cream made with heavy cream. It is often called la crème de la crème fouettée in French meaning the cream of whipped cream. It should not be confused with Chantilly cream, which is sweetened with sugar and flavored with vanilla.
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A two-ingredient whipped cream recipe is easy, affordable, and cheap. It uses a maximum of two basic ingredients.
It is a light and airy topping and filling used to make a variety of desserts, such as cakes, pies, cupcakes, and fresh fruit, and to accompany coffee or hot chocolate.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Heavy cream: Use real cream with at least 30% fat content, cooled to 41°F (5°C). It should be stored in the refrigerator for at least 3 hours, better 24 hours. Look for a labeled "heavy cream" or "heavy whipping cream" in grocery stores. Regular whipping cream (non "heavy") may not contain enough butterfat (30%) to whip up. But avoid purchasing light whipped cream, milk from whole to nonfat, or half-and-half.
- Vanilla beans: Opt for Madagascar vanilla beans. Avoid using liquid vanilla extract to keep your whipped cream a beautiful white color.
How to make sugar-free whipped cream
The key to successful whipped cream is a cold bowl, cold whisk attachment or electric beaters, and very cold heavy cream.
Step 1. Place the bowl of a stand mixer and whisk attachment in the freezer for 10-15 minutes or even overnight. If you need to whip up a small amount of cream, use an electric hand mixer or a hand whisk instead. Using a balloon whisk gives you better control of your movements and prevents overbeating.
Pro tip: During summertime, it is recommended to set your mixing bowl on top of a larger container filled with cold water and ice.
Take the bowl and beaters out of the freezer and dry them out. Pour in very cold heavy whipping cream and add scraped seeds of vanilla bean (optional).
Step 2. Start by beating at a low speed for 30-60 seconds to aerate the cream. Gradually increase speed to medium-high and continue mixing until the cream almost doubles in volume.
Pro tip: Watch out for splashes of the cream while increasing the speed of whisking. You can cover the tank with a clean towel to avoid messing up the work surface.
At first, the whipped cream's texture will resemble melted ice cream, then will go through three stages: from soft to medium and stiff peaks.
Soft peak stage
Soft peaks show a lack of stability, failing to maintain their shape and flopping over with lifting the whisk.
Medium peak stage
Medium peaks hold their shape better, but the peaks' tip tends to curl once the whisk is lifted.
Stiff peak stage
Stiff peaks are firm, with their tip not curling when the whisk is lifted.
Pro tip: Watch out for the right consistency. Pay attention to color: the appearance of yellow highlights means overbeating the cream!
The whipping time depends on the milk fat content of your cream and the room temperature. It can vary between 3 and 5 minutes with a hand and stand mixer and 7-11 minutes with a balloon whisk.
Test your whipped cream
Depending on your preference, whipped cream from the soft to firm peaks stage is considered ready. However, you must stop beating once the stiff peaks form: otherwise, the fat solids start to separate, turning your cream into butter.
To be sure that your whipped cream is ready, use one of the following tests:
- Lift the whisk and look at the peak's tip. If you see a tiny point called a "bird's beak" (bec d'oiseau in French), the whipped cream is ready.
- The cream is also ready when the whisk, spatula, or finger leaves a well-defined trace that does not close.
- If you turn the bowl upside down and the cream remains in the bottom of the bowl without moving, it is ready.
Transfer the cream to a pastry bag with a piping tip and fill the cooled desserts. You can also cover the bowl with plastic film and refrigerate it. When ready to serve, aerate it again with a whisk.
Expert Tips
- Make sure to chill the whisk, manual or electric, and a bowl before you start.
- Use a metal bowl: it keeps the cold better, an essential condition for obtaining the perfect whipped cream.
- Don't over-whip the cream; watch for the right consistency. Otherwise, it will separate into butter and buttermilk.
- A pinch of salt or a drizzle of lemon juice helps the cream firm up.
Recipe variations
Adding sweeteners: You can add 2-3 tablespoons of sugar-free powdered sugar or one of the artificial sweeteners equivalent to 3 tablespoons of sugar.
Adding flavorings: Here are a few examples of flavored whipped cream.
- Vanilla whipped cream: add ¼ teaspoon of vanilla extract or vanilla bean paste.
- Almond whipped cream: add ¼ teaspoon of almond extract.
- Mint whipped cream: add ¼ teaspoon of mint or peppermint extract.
- Chai spice whipped cream: add ¼ teaspoon of ground cinnamon and ¼ teaspoon of ground ginger.
- Mocha whipped cream: add ½ teaspoon of instant coffee and ½ teaspoon of cocoa powder.
- Unsweetened dark chocolate whipped cream: combine melted unsweetened dark chocolate with the heavy cream, let it chill for 12 hours, and whip it up.
- Alcohol-infused whipped cream: add 1 teaspoon of your favorite alcohol, such as dark rum, brandy, cognac, Grand Marnier, or amaretto.
- Basil whipped cream: add 1 tablespoon of very finely chopped fresh basil.
Note: All the flavorings must be added at the soft peaks stage, not earlier. Why? Because sugar can inhibit the thickening of the cream, it has to get some structure before adding sweeteners or flavorings.
Storage instructions
Store homemade whipped cream in an airtight container in the refrigerator for up to 24 hours. However, it is best made and used within 2-3 hours. You may need to whip it again to regain its original texture.
Despite many suggesting storing the whipped cream for 2-3 days, sometimes five days, it tends to "melt," losing its volume over time. This is also why it is advisable to beat your whipped cream just before serving.
However, there are a few ways to stabilize whipped cream and keep it longer. You can also make the cream in a whipping siphon that allows you to keep it for 5 days.
Unfortunately, whipped cream cannot be frozen. However, by adding stabilizing agents, it becomes completely freezeable.
How to use whipped cream
Homemade whipped cream flavored with vanilla is a perfect topping, filling, and ingredient. It is perfectly paired with fresh fruit such as strawberries, raspberries, blackberries, etc., or fruit compote.
Enjoy your favorite hot or cold drinks with an extra special delight. It will bring the perfect touch of sweetness and a deliciously creamy texture to any cup.
Finally, dollop some on top of dark chocolate mousse, fig almond cake, pumpkin pie, sandwich layers of Italian sponge cake or strawberry shortcake, fill cream puffs, or enjoy it straight from the bowl.
Recipe FAQ
The whipped cream is ready, having a small point called a "bird's beak" on the whisk's tip, when a spatula or finger leaves a trace that doesn't close and when the cream remains in the bottom of the bowl when turning it upside down.
You can easily overwhip the whipped cream, turning its texture grainy and lumpy and eventually ending up with butter. To prevent this, closely watch out for the right cream's consistency.
If the whipped cream turns into a gritty texture, it is overbeaten. You can try adding one to two tablespoons of cold, unwhipped heavy cream and whisking again. Broken whipped cream may regain its texture and become suitable for garnishing desserts but not decoration.
The freshly made whipped cream must be consumed within 24 hours. Made with whipped cream stabilizers, it lasts up to 5 days.
You will make 2 cups of whipped cream using a cup of heavy cream.
Looking for sugar-free desserts? Try these!
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Sugar-free Whipped Cream
Sugar-free whipped cream (crème fouettée) is unsweetened basic cream suitable for garnishing fresh fruit, crepes, or mug cakes. Adding a vanilla flavor perfectly substitutes sugar.
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Basic recipes
- Method: No-Bake
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 1 cup (236 ml) heavy cream, very cold
- 1 vanilla bean, scraped seeds (optional)
Instructions
-
Place the bowl of a stand mixer and whisk attachment in the freezer for 10-15 minutes or even overnight. If you need to whip up a small amount of cream, use an electric hand mixer or a hand whisk instead. Using a balloon whisk gives you better control of your movements and prevents overbeating. During summertime, it is recommended to set your mixing bowl on top of a larger container filled with cold water and ice.
-
Take the bowl and beaters out of the freezer and dry them out. Pour in very cold heavy whipping cream and add scraped seeds of vanilla bean. Start by beating at a low speed for 30-60 seconds to aerate the cream. Gradually increase speed to medium-high and continue mixing until the cream almost doubles in volume.
-
At first, the whipped cream's texture will resemble melted ice cream, then will go through three stages: from soft to medium and stiff peaks. The "whipping" time depends on the milk fat content of your cream and the temperature of the room. It can vary between 3 and 5 minutes with the use of a hand and stand mixer and 7-11 minutes for a balloon whisk. Watch out for the right consistency. Pay attention to color: the appearance of yellow highlights means overbeating the cream!
-
Transfer the cream to a pastry bag fitted with a piping tip and fill the cooled desserts. Or cover the bowl with plastic film and refrigerate. When ready to serve, aerate it again with a whisk.
Notes
- Make sure to chill the whisk, manual or electric, and a bowl before you start.
- Use a metal bowl: it keeps the cold better, an essential condition for obtaining the perfect whipped cream.
- Don't over-whip the cream: watch out for the right consistency; otherwise, it separates into butter and buttermilk.
- A pinch of salt or a drizzle of lemon juice helps the cream firm up.
Nutrition
- Serving Size: ½ cup
- Calories: 205
- Sugar: 0.1 g
- Sodium: 23 mg
- Fat: 22 g
- Saturated Fat: 13.7 g
- Carbohydrates: 1.7 g
- Fiber: 0 g
- Protein: 1.2 g
- Cholesterol: 82 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
4waystoyummy says
A good refresher. I loved learning the term bird’s beak…children will love that cooking term. I have added a spoonful of instant pudding mix to help stabilize and flavor whipped cream. Adding homemade raspberry powder is also lovely to try. Baking was my first love!