Whipped

Basic Ratio (1 cup / 240 ml heavy cream)

For lightly sweetened whipped cream suitable for most desserts:

• 1 cup (240 ml) cold heavy cream
• 1–1½ tbsp allulose
• ½–1 tsp vanilla extract
• pinch of salt

Lighter Sweetness Option

For a more neutral whipped cream:

• 1 cup heavy cream
• 2 tsp allulose
• ½ tsp vanilla
• pinch salt

For sweet desserts (cookie cake, brownies, etc.), whipped cream should be only lightly sweetened. Its role is to balance richness and provide contrast, not to add additional sweetness.

Unsweetened Flavor-Enhanced Cream

For savory or lightly sweet dishes:

• 1 cup heavy cream
• ¼ tsp vanilla extract
• pinch salt

This improves flavor without adding sweetness.

Method

Immersion Whisk

1. Add cream, sweetener, vanilla, and salt to a tall, narrow container.
2. Use an immersion whisk attachment.

3. Whisk until soft or stiff peaks form, 2-4 minutes. If you pull out the whisk and it leaves a tunnel behind, the whipped cream is ready.

   

   Be careful not to go too long or the cream will get grainy.

Related

• Cookie Cake