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My Sugar Free Whipped Cream Is Light, Fluffy, and So Easy to Make
If you’ve ever needed whipped cream but didn’t want to run to the store or wanted a cleaner option, I’ve been there. That’s exactly why I started making this sugar free whipped cream at home. It takes just a few minutes to make, and the flavor and texture are way better than the canned stuff. I use it on desserts, in drinks, or honestly just eat it by the spoonful. Here’s why you’ll love it too:
- Fluffy, cloud-like texture – This turns out light and airy every time, as long as you don’t overmix. I always stop at soft peaks for the perfect spoonable consistency.
- Just 3 ingredients – All you need is cream, vanilla, and powdered sweetener. I love how simple it is! No weird additives, just the basics that really let the flavor shine.
- Healthier than store-bought – The big difference in this sugar free whipped cream is the sweetener. I use Besti Powdered Monk Fruit Allulose Blend instead of powdered sugar, and it tastes just as sweet without the extra sugar keeping it low-carb.
Once I started making homemade whipped cream, I never looked back. Make it with me and see why!
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free whipped cream recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Besti Powdered Monk Fruit Allulose Blend – This sweetener dissolves perfectly into the cream, which is why I always use it. Other powdered options can work, but anything with granulated erythritol (like most monk fruit sweeteners, stevia, or Swerve) can crystallize and won’t mix in well. Regular crystallized Besti may work too, just make sure to beat it until fully dissolved. Other granulated sweeteners won’t dissolve like this, so if you’re not using Besti, only powdered will work.
- Heavy Whipping Cream – You need cream to make sugar free whipped cream, of course. I usually use heavy cream, but a can of full-fat coconut milk works great too if you want a dairy-free option.
- Vanilla Extract – This gives the cool whip that classic, rich flavor, but see other ideas below!
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How To Make Sugar Free Whipped Cream
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine ingredients. In a large mixing bowl, combine the heavy cream, Besti, and vanilla.
- Whip it. Use a mixer (I use a hand mixer) to beat the sugar free whipped cream until soft stiff peaks form.
My Recipe Tips
- I like to chill my bowl and beaters ahead of time. It helps the cream whip up faster and hold its shape better especially on warm days.
- Whether you’re using a stand mixer or hand mixer, the whisk attachment adds more air and gets you fluffy whipped cream faster. Beaters work too, just a bit slower.
- Halfway through, I pause and scrape the bowl. It keeps any runny cream from hiding at the bottom and messing with the final texture.
- It’s easy to overmix and end up with butter. I usually stay close and stop as soon as I see soft peaks. That’s when the texture is perfect.
- Scale it up or down. This recipe makes about 3 cups of whipped cream using 1½ cups of cream and 3 tablespoons of Besti. Just remember it’s 2 tablespoons sweetener per cup of cream if you want to adjust the batch size.
Serving Ideas
What to serve with intro.
- Fresh Fruit – Whipped cream and fresh berries are a classic combo. I love it on strawberries, raspberries, a fruit salad or whatever fruit I have around.
- Cakes, pies, and creamy desserts – This is the perfect topping for chocolate cake, angel food cake, crustless pumpkin pie, mousse, or even a simple ricotta dessert. It just makes everything feel a little more special.
- Drinks and treats – Swirl it onto sugar free hot chocolate, iced coffee, or milkshakes. I’ve even added it to a banana smoothie or pumpkin smoothie when I’m feeling extra.
Sugar Free Whipped Cream
By
Make my sugar free whipped cream in just 2 minutes with 3 ingredients. It's light, fluffy, and perfect for topping your favorite treats!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a medium chilled bowl, combine heavy cream, Besti, and vanilla.
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Use a hand mixer or stand mixer to beat on high 1-2 minutes, until soft peaks form.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: Check out my recipe tips above to help you whip faster, get that perfectly fluffy texture, and make sure every batch turns out smooth and creamy.
- Variations: Don’t miss my recipe variations below for fun ways to switch up the flavor, from chocolatey to citrusy to spiked and more.
- Serving ideas: See my serving ideas for simple ways to use this on desserts, drinks, and anything in between.
- Store: Keep covered in the fridge, and give it a quick whip if it gets runny.
- Freeze: Pipe or spoon dollops onto a baking sheet, freeze until solid, then transfer to a container or bag. It will keep for up to 3 months in the freezer. Let thaw for 10–15 minutes or drop one straight into hot chocolate!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Whipped Cream
Recipe Variations
Want to change it up a little? Here are some fun ways I like to customize this sugar free whipped cream depending on what I’m serving it with:
- Add different extracts – Swap the vanilla for peppermint, maple, or almond extract. I usually start with 1/4 teaspoon and adjust to taste. A splash of sugar free maple syrup is great too.
- Stir in spices – Add 1/4 teaspoon cinnamon, pumpkin pie spice, or your favorite warm spices. I’ve also used a little espresso powder for a mocha vibe. It’s so good on chocolate desserts.
- Go citrusy – Try a bit of lemon or orange zest for a light, fresh twist. I like this version with berry desserts especially.
- Make it chocolatey – Add 2 tablespoons of cocoa powder before whipping. It turns into chocolate whipped cream that’s rich and fluffy.
- Spike it – For grown-up treats, add a splash of bourbon, rum, or coffee liqueur. Just a teaspoon or two gives it a fun twist.
50 Comments
Taylor
0This recipe was SO easy and SO delicious! The absolute perfect flavor and texture. It’s definitely going to be my go-to recipe for whipped cream from now on!
Toni
0I loved this whipped cream recipe!! Thanks so much!! It is really easy to make!
Amy Stewart
0This comes out perfect every time. I just made some for my chocolate cupcakes and they are delicious!
lynn
0how can you only eat two tablespoons of whip cream ? after restricted diet this is not possible for me . and where to fit this in the day thinking about food combining ….I guess I will have a substantial portion as a meal one day…I wonder how much fat that would be at once …not worried being fat cause I need to gain weight …wondering about my organs handling do much fat at one go
Maya | Wholesome Yum
0Hi Lynn, 2 tablespoons is a standard serving size for whipped cream. Feel free to adjust to fit your needs.
Chrismq
0Hi! Should I use a heavy cream or heavy whipping cream?
Maya | Wholesome Yum
0Hi Chris, Either one will work. I often refer to them interchangeably in my recipes.
Rubana
0Will the Besti crystallize once you put it in the fridge? I tried using powdered erythritol and it crystallized in the fridge! It became grainy and the whipped cream had a sandy texture.
Maya | Wholesome Yum
0Hi Rubana, No, it won’t crystallize. That’s one of the advantages of Besti monk fruit allulose blend over erythritol. 🙂
Nichole
0Can this be frozen?
Maya | Wholesome Yum
0Hi Nichole, Yes! Dollop or pipe the cream onto a parchment lined baking sheet and place in the freezer. Once solid, you can transfer the pieces into a freezer bag. You can place the frozen pieces onto hot drinks like cocoa, or onto desserts about 15 minutes before serving.