layers of yellow cake being frosting with stabilized whipped cream that's keto gaps diet low carb and paleo or primal
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Stabilized Whipped Cream (refined sugar-free; uses stevia and/or honey)

This handy topping is wonderful for whipped cream that needs to last without wilting: frosting cakes or cupcakes or pies and more!
Course Dessert
Cuisine American, European, French
Keyword keto, low carb, stabilized, whipped cream
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 10 servings
Calories 166kcal
Author Megan
Cost $4

Equipment

Ingredients

  • 2 cups heavy whipping cream preferably grass-fed and organic; use fully cultured sour cream for GAPS diet, such as Nancy's brand or lactose-free, organic Green Valley
  • 1/4 cup filtered water room temperature
  • 1/4 cup honey optional, or pure maple syrup
  • 1 teaspoon gelatin (sustainably-sourced gelatin is recommended with a link below)
  • *flavor options- 1/8 tsp. peppermint oil citrus oil, or 1 tsp. vanilla extract (the strength of different peppermint oil brands will vary; so start with 1/8 tsp., to taste; and add more if needed)
  • *flavor variations - use Matcha green tea powder dissolved in the water, 1-2 tsp., to taste, strong, black coffee in place of the water, a favorite liqueur in place of the water, or whisk 1 T. cocoa into the water until it's fully dissolved

Instructions

  • Pour the water into a small saucepan. Sprinkle the gelatin evenly over its surface.
  • Over low heat constantly stir the water until it begins to steam and the gelatin becomes clear and fully dissolved. Do not simmer. Add optional sweetener and stir briefly. Set aside.
  • Pour cream into a chilled bowl, blender, or food processor.
  • Using a hand-held mixer or food processor, beat the cream just until the soft peaks begin to form; times will vary depending on your equipment, up to 3 to 4 minutes with a hand-held mixer. (For GAPS version, whip sour cream until it's loose (not stiff from the tub), about 20 seconds.)
  • When soft peaks are forming and the whole mass is happily volumizing, slowly pour the gelatin water in at one side of your bowl, whisking the stream of liquid into the body of your rising cream.
  • Stop beating the cream when it is whipped beautifully, and before it becomes butter.
  • It is now ready to use on top of pie, layered in parfaits etc. Or chill it for a short period to stiffen it a bit more for a purpose like piping it.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 19mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 31mg