Healthy Whipped Cream
Deliciously rich and smooth with a luxurious flavor, this homemade whipped cream tastes fancy and indulgent, but it requires mere minutes to make. It’s “stabilized” and holds its shape quite well, so it’s perfect for dolloping on top of pies, piping onto cheesecakes, layering with fruit in shortcakes, or adding as the finishing touch for ice cream sundaes. (Or even snuck straight from the bowl with a spoon!) It can be made ahead, and it’ll keep for at least a few days if stored in an airtight container in the refrigerator.
Ingredients
- 3 tbsp (45mL) heavy whipping cream, very cold
- 6 tbsp (90g) plain nonfat Greek yogurt, very cold (see Notes!)
- ½ tsp liquid stevia (or adjusted to taste)
Instructions
- Place a small glass bowl and the metal beaters of a hand-held mixer in the refrigerator for at least an hour or in the freezer for 10 minutes.
- Remove the bowl and beaters, and add the heavy cream to the bowl. Beat to the soft peak stage, about 2-3 minutes.
- Add the Greek yogurt and liquid stevia. Beat to the stiff peak stage, about 1-2 minutes. Chill until ready to serve.
Notes
IMPORTANT PREPARATION NOTES – READ BEFORE BEGINNING: To achieve the best consistency, it’s very important to keep everything as cold as possible while preparing your whipped cream. See “The Science of Whipped Cream” header and the “Cold Ingredients + Equipment” section in my blog post above for more information!
I like to use a hand-held mixer, rather than a stand mixer, because I’ve found it’s faster, easier to manage, and less likely to over-beat the heavy cream.
HEAVY WHIPPING CREAM NOTES: In the US, heavy whipping cream is also called “heavy cream” and “whipping cream.” It should have at least 36% milk fat. I do not recommend substituting anything for it, including light cream or coffee creamer. See the “Heavy Whipping Cream” section and “The Science of Whipped Cream” header in my blog post above for more information!
GREEK YOGURT NOTES: Not all brands and types behave the same! For the best results, use Greek yogurt that only contains the ingredients of milk and live and/or active cultures. (It’s fine if the ingredients list out the exact cultures used!) I love FAGE plain nonfat Greek yogurt because I’ve found it’s the thickest of any brand that I’ve tried, and its flavor also has less of a yogurt “tang” to it. See the “Greek Yogurt” section of my blog post above for more information!
SWEETENER NOTES + ALTERNATIVES: This is the liquid stevia that I use, and I buy it online here because that’s the best price I’ve found. (You’ll use it in all of these recipes of mine too!) Liquid stevia is highly concentrated, which is why you’ll use such a small amount. This amount has the sweetness level of about ¼ cup of powdered sugar!
I do not recommend using other liquid sweeteners that aren’t concentrated (such as honey or pure maple syrup).
However, you can substitute granulated sweeteners! I recommend 1 ½ teaspoons of this powdered stevia -OR- ¼ cup of confectioners style erythritol, granulated sucralose, granulated stevia, or regular powdered sugar (confectioners’ sugar).
You can also adjust the amount of any sweetener to suit your tastes!
HOW TO STORE: Store your homemade whipped cream in an airtight container in the refrigerator. It should keep for at least a few days (if not longer!).
{gluten free, sugar free, egg free, clean eating, lower fat, low calorie, low carb}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.