![]() ![]() It works really well, except I find whipping cream always works better, faster, and more consistently if you do it in a glass or metal bowl. The hole has a removable disc that snaps into it so you can keep the contents airtight when you’re not mixing in it. It’s plastic (of course – Tupperware) and has a cover with a round hole in the centre of it. Just wanted to add a comment about turning your mixer up to a higher speed “if you think it won’t spray the cream everywhere” – I have a Tupperware bowl that’s made for exactly that reason. This keto whipped cream recipe makes 16 serves. Transfer your whipped cream to a serving bowl, apply to a recipe, top a beverage, or store in an airtight container for up to 3 days.Do not whip past the point of soft peaks, or you’ll begin to make butter.Whip until the cream forms soft peaks when you lift the mixer beaters from the cream.(We only add vanilla if a recipe calls for it to enhance the flavor of certain recipes, your call!) After 2 minutes of whipping, add vanilla essence if you wish.You can bring the speed up to medium if you think it won’t spray the cream everywhere. Take a hand mixer and begin to whip the cream in a slow setting.Add two teaspoons of Erythritol to the cream.Pour 2 cups of heavy cream into a large, clean mixing bowl (make sure the bowl has been rinsed well in water, the slightest residue can ruin a whipped cream).Make sure your heavy cream is very cold but not frozen.It’s a simple recipe, but there are a couple of secrets to making the perfect keto whipped cream. ![]()
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