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Delicious and simple this keto whipped cream is one of my family’s go-to’s! We use it with anything that we can…in coffee, on top of keto French toast or low carb pancakes, with berries, with keto desserts, or by itself to satisfy the need for something light and creamy.
Being a dessert topper, whipped cream is something often not associated with keto or low-carb diets. However, whipped cream can easily be made to fit right in with the keto diet. It is a great source of fat and without the usual sugar, whipped cream can be quite low carb if had in moderation.
There are two main types of cream used in the U.S. for making whipped cream. There is whipping cream and heavy cream (also called heavy whipping cream).
Heavy cream is often found in stores as a local product, pasteurized (as opposed to ultra-pasteurized), and usually made with less thickeners and preservatives. It has a higher fat content with 36% milk fat or higher.
Whipping cream is usually ultra-pasteurized and contains more thickeners and preservatives. It has a lower milk fat content of 30-36%. This gives it a lighter mouth feel and it has a longer “shelf life” in the fridge.
Either can be used to make this keto whipped cream recipe. Heavy cream is more calorically dense but has less carbs. Any dairy product with less than 30% milk fat, such as light cream or half-and-half, won’t contain enough fat to be able to be whipped up.
First chill a medium mixing bowl for 15 min in the freezer, this will help stabilize the whipped cream and make it smooth and fluffier.
Then combine the cold cream and sweetener in the bowl and begin whisking. If you are using an electric mixer start on low, then you can increase the speed to medium as the cream thickens enough to not splash everywhere.
After a couple minutes, once the cream has begun to thicken and is no longer runny, add the vanilla.
Continue to mix the cream for a couple more minutes and stop as soon as soft peaks form.
See below for variations on the amount of mixing.
There is a very fine line between soft whipped cream, stiff whipped cream, and butter. If the cream is over whipped, it quickly begins to curdle and have a nasty crumbly texture. If you keep whipping at that point you will soon have a bowl of butter!
The important thing to do is keep a very close eye while you’re whipping. The stiffness of your whipped cream is really down to preference but depending on what you’re serving it with the level of whipping definitely has an impact.
Softer keto whipped cream is made by whipping until you just reach the point that the cream is no longer runny but when you lift the whisk from the bowl, only the faintest peak forms. This can be really nice for topping coffee or frozen berries/desserts. It has a smoother, less fatty mouth feel that melts gradually into hot drinks.
Stiff keto whipped cream forms just before the cream is over mixed so watch it carefully. Stop mixing as soon as the whipped cream makes a defined peak when the whisk is lifted from the cream. Since much more air has been whipped into the milk fat, the whipped cream is much lighter. However, the fat can be more noticeable and coat your mouth more. Whipping the cream longer can be better for serving since it will hold its shape longer and won’t immediately melt into a puddle when topping warm desserts.
Keto whipped cream can be enjoyed in many ways.
This whipped cream is a wonderful addition to any low carb dessert including our recipes for keto pumpkin pie and pumpkin spice bread pudding.
Remember to share your photos of your keto whipped cream and other recipes with us on Instagram and Facebook @foxhillkitchens.
Table of Contents We are so excited to be introducing subscriptions on our product bundles! Below we have detailed everything you need to know about
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