Macros assume no sweetener (or only liquid stevia) used, and about 2 tbsp. whipped topping per serving.
- 1 c (8 fl oz/ 237) heavy whipping cream, very cold
- 1 tsp gelatin
- 1/2 tsp vanilla extract
- Scant pinch salt
- Sweetener, to taste
- In a very cold mixing bowl, with very cold beaters, whip all ingredients until stiff peaks form.
- Transfer to a lidded, refrigerator bowl, and chill 1 hour, or until ready to use.
- Store, closed tightly, in the refrigerator.
I recommend chilling your bowl and beaters well before whip[ping heavy cream. The warmer the cream and your utensils, the less the cream is going to want to whip and stiffen.
For those who are dairy-free, you can use coconut cream in place of heavy cream, as per usual.
Per 2 tbsp.: 103.1 cal, 1.1 g protein, 10.8 g fat, 0.9 g carbs, 0 g fiber, 0.9 g NET carbs
- Serving Size: 2 tbsp
Keywords: cool whip, whipped topping, heavy cream, whipped cream