How to Make Low Carb Whipped Cream?

In article <[email hidden]>,

Spudy said:

I have a one-pint container of heavy whipping cream that I want to
turn into the low carb whipped cream. How much Splenda do I put in for
the whole container? Also how long do I whip it for?

I'm also open for various flavors of whipped cream (i.e., chocolate).

Thanks in advance for your help.

You don't need Splenda at all for whipped cream.

Now if you want *sweetened* whipped cream, add as much as you want, and,
assuming you're using the powdered stuff, remember to count the carbs.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

But not for too long, or you will have butter.

In news:[email hidden],
Ignoramus19437 <[email hidden]> stated
| all you need to do to make whipped cream, is to whip the cream.
| --
| 223/173.3/180

Spudy said:

I have a one-pint container of heavy whipping cream that I want to
turn into the low carb whipped cream. How much Splenda do I put in for
the whole container? Also how long do I whip it for?

You just put in the beaters (or, if you like and want to use the arm
power, the whisk) and beat it 'until it be enough'. Exactly how long
will change with each batch, so watch it carefully and stop when you
get to the consistency you like. If you too long you'll find it turns
into lumps which is the beginning stages of butter. Still tasty, but
not anything like the product you were looking for.

Then, having whipped your cream, stir in a spoonful of Splenda gently.
Taste it. If it's not as sweet as you wanted, add a little more
Splenda, until you get to the taste you want. Now you know how much
Splenda it takes to make sweetened whipped cream taste the way *you*
like.

Quoted message said:

I'm also open for various flavors of whipped cream (i.e., chocolate).

Anything you like. Truly. Try adding a tsp or so of Vanilla extract
for that classic Vanilla Whipped Cream taste.

Chocolate is an old favourite - either melt a couple of squares of
unsweetened chocolate (or use Lindt Excellence 85% cocoa, my
favourite) and blend the melted and cooled chocolate into your cream
to make a heavenly chocolate mousse. You can, if you wish, blend the
melted chocolate into the unwhipped cream to make a ganache, then whip
the ganache.

Try crushing or pureeing some berries then blend the result into your
whipped cream. A lovely fruity flavour!

You could even try blending a tablespoon (or more, as you like) of
your favourite Da Vinci Sugarfree syrup to whipped unsweetened cream,
too. Easy and fast, just keep tasting as you did when adding Splenda
to get the taste and sweetness you desire.

Aramanth

Place the cream and 2 - 3 teaspoons of sugar-equivalent sweetener. Whip
gently until soft peaks form and the cream takes of the consistency you
want.

For a snack, I sometimes whip up some cream, sweetener and a tablespoon of
cocoa to make a chocolate mousse.

Tara

"Spudy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a one-pint container of heavy whipping cream that I want to
turn into the low carb whipped cream. How much Splenda do I put in for
the whole container? Also how long do I whip it for?

I'm also open for various flavors of whipped cream (i.e., chocolate).

Thanks in advance for your help.

Spudy wrote:
|| I have a one-pint container of heavy whipping cream that I want to
|| turn into the low carb whipped cream. How much Splenda do I put in
|| for the whole container? Also how long do I whip it for?
||
|| I'm also open for various flavors of whipped cream (i.e., chocolate).
||
|| Thanks in advance for your help.

I have one suggestion in addition to other advice that you've received: The
cream whips much faster, easier and to a better consistency if you chill the
beaters and the bowl in your freezer before whipping the cream!

When I whip cream, I use a half pint of cream, and add 1 packet of Splenda
and 1 capful of vanilla flavoring, and whip in the chilled bowl with the
chilled beaters until light peaks form.
--
Peter
Website: http://users.thelink.net/marengo

Thanks everyone very much for your help. I just made my first batch of
whipped cream and it turned out perfect! I added Splenda and vanilla
extract to it....delicious! :-)

On Sun, 27 Mar 2005 23:24:43 -0500, "Marengo" <[email hidden]>

Quoted message said:

Spudy wrote:
|| I have a one-pint container of heavy whipping cream that I want to
|| turn into the low carb whipped cream. How much Splenda do I put in
|| for the whole container? Also how long do I whip it for?
||
|| I'm also open for various flavors of whipped cream (i.e., chocolate).
||
|| Thanks in advance for your help.

I have one suggestion in addition to other advice that you've received: The
cream whips much faster, easier and to a better consistency if you chill the
beaters and the bowl in your freezer before whipping the cream!

When I whip cream, I use a half pint of cream, and add 1 packet of Splenda
and 1 capful of vanilla flavoring, and whip in the chilled bowl with the
chilled beaters until light peaks form.

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For a snack, I sometimes whip up some cream, sweetener and a tablespoon of
cocoa to make a chocolate mousse.

Another good one is adding sugar-free pudding. More flavors than chocolate
and it thickens it as well.
I've tried freezing it lightly, but it just gets hard. I was thinking of
experimenting, but it seems like more of a summer thing to do. 🙂
Mark

"Another good one is adding sugar-free pudding. More flavors than
chocolate
and it thickens it as well. "

It might be sugar free, but the ones I've seen all still have quite a
bit of carb from other sources/

Quoted message said:

"Another good one is adding sugar-free pudding. More flavors than
chocolate
and it thickens it as well. "

It might be sugar free, but the ones I've seen all still have quite a
bit of carb from other sources/

Argh! You've got to be kidding me! I've been eating this and giving
this to my kids and it *doesn't* have zero carbs!? I'm going to contact
Jell-O right now and S-U-E.. sue!

Mark

😉

"Mark McArthey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"Another good one is adding sugar-free pudding. More flavors than
chocolate and it thickens it as well. "

It might be sugar free, but the ones I've seen all still have quite a
bit of carb from other sources/

Argh! You've got to be kidding me! I've been eating this and giving this
to my kids and it *doesn't* have zero carbs!? I'm going to contact Jell-O
right now and S-U-E.. sue!

~chuckle~
~laugh~
~giggle~

Maybe you could go in together with that lady sueing the cereal companies
and make this some sort of a class action suit. Thanks for the laugh!

Spring

Yes, thanks for the laugh!

I have this odd idea that I should earn my own money, not sue someone else
for theirs.

Just me.

"Spudy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a one-pint container of heavy whipping cream that I want to
turn into the low carb whipped cream. How much Splenda do I put in for
the whole container? Also how long do I whip it for?

I'm also open for various flavors of whipped cream (i.e., chocolate).

Thanks in advance for your help.

The easy way to make whipped cream (with or without various
flavors) is to use one of those dispensers with a gas cartridge.
You just pour in the cream, add some Splenda (or flavored
sugar free syrups like Torani or Da Vinci). Then you just
dispense the stuff. No whipping or mixing or chilling. The
result is very light and fluffy as well.

Here's a link:
http://www.creamright.com/Merchant2/merchant.mvc

Alan

Mark McArthey said:

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For a snack, I sometimes whip up some cream, sweetener and a tablespoon of
cocoa to make a chocolate mousse.

Another good one is adding sugar-free pudding. More flavors than chocolate
and it thickens it as well.

Sugar-free pudding mix contains 6g cornstarch carbs per serving.

However, a scant teaspoon of pudding mix whipped in at the end will
thicken a cup of whipped cream (1/2 cup unwhipped), and stretch out
a 4-serving box to about 10 servings.

--
jamie ([email hidden])

"There's a seeker born every minute."

Mark McArthey said:

"Tara" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For a snack, I sometimes whip up some cream, sweetener and a tablespoon of
cocoa to make a chocolate mousse.

Another good one is adding sugar-free pudding. More flavors than chocolate
and it thickens it as well.

Sugar-free pudding mix contains 6g cornstarch carbs per serving.

However, a scant teaspoon of pudding mix whipped in at the end will
thicken a cup of whipped cream (1/2 cup unwhipped), and stretch out
a 4-serving box to about 10 servings.

--
jamie ([email hidden])

"There's a seeker born every minute."

"jamie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sugar-free pudding mix contains 6g cornstarch carbs per serving.

However, a scant teaspoon of pudding mix whipped in at the end will
thicken a cup of whipped cream (1/2 cup unwhipped), and stretch out
a 4-serving box to about 10 servings.

Yes, I should have specified when I suggested sugar-free pudding. A serving
size is 1/4 the package (of Jell-O brand) and contains about 7g in most of
the packages I have. This does vary by flavor, of course. I have put about
1 tablespoon in 1C of liquid and it mixes up fine. Maybe a tad thick, but
I'd rather have the consistancy of lightened pudding than thickened cream
(if you get my meaning).
Mark

"jamie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sugar-free pudding mix contains 6g cornstarch carbs per serving.

However, a scant teaspoon of pudding mix whipped in at the end will
thicken a cup of whipped cream (1/2 cup unwhipped), and stretch out
a 4-serving box to about 10 servings.

Yes, I should have specified when I suggested sugar-free pudding. A serving
size is 1/4 the package (of Jell-O brand) and contains about 7g in most of
the packages I have. This does vary by flavor, of course. I have put about
1 tablespoon in 1C of liquid and it mixes up fine. Maybe a tad thick, but
I'd rather have the consistancy of lightened pudding than thickened cream
(if you get my meaning).
Mark