The 35% milk fat whipping cream that you can find in the grocery stores will work just fine, and is what I usually use. The higher the percent milk fat, the easier it will be to whip.
Whipping cream is often around 35% milk fat, whereas heavy cream is often between 36% and 40% milk fat. To make keto whipped cream, you will want the “whipping cream”.
Sometimes the “whipping cream” will be light or heavy. You can often find “light cream”, “table cream”, and “whipping cream”. In Canada, I’ve noticed that it is hard to find “heavy cream”. Note about heavy cream for keto whipped cream: This is crucial if you are whipping it by hand, if you are using an electric mixer, you can probably skip this step. If you are having troubles whipping it by hand, try chilling the cream and work bowl in the freezer for a few minutes (while your arm rests) and then keep trying.īefore you begin making the keto whipped cream, I highly recommend you place your work bowl, along with the whisk in the freezer for 20 minutes before you begin. Warm cream is much harder to whip than cold cream. Homemade Whipped Cream (Keto, Low Carb) Author: Mila Clarke Buckley Total Time: 6 Yield: 32 servings 1 x Print Recipe Save Recipe Easy and fresh homemade whipped cream.
If you are whisking by hand, you may need to place the work bowl in the freezer for a few minutes during the whisking if the cream warms up too much. If you have an electric mixer, or something with a whisk attachment, it will be quicker to make, but if you do not, you can make it by hand. I have made it with a hand whisk before, but it takes much more effort. When I make keto whipped cream, I now use my immersion blender with the whisk attachment.
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