Ingredients
Equipment
Method
- Before you begin, ensure your mixing bowl and whisk (or beaters) are thoroughly chilled. Place them in the freezer for at least 15-20 minutes. This is a crucial step for achieving the best whipped results, as cold surfaces help the cream whip up faster and hold its volume.
- Pour the very cold heavy whipping cream into the chilled mixing bowl. Add the powdered erythritol (or your chosen sugar substitute), vanilla extract, cream of tartar (if using), and a pinch of salt.1 cup heavy whipping cream, 2 tablespoons powdered erythritol or other granular sugar substitute, 1 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, Pinch salt
- Begin whipping the mixture on low speed, gradually increasing to medium-high speed. Continue whipping until soft peaks begin to form. This means that when you lift the whisk, the cream will hold its shape briefly before gently flopping over.
- Continue whipping, watching carefully. The mixture will become thicker and more stable. Stop whipping when stiff peaks form. This means that when you lift the whisk, the cream will stand straight up without drooping. Be careful not to over-whip, as this can turn your frosting into butter.
- Gently taste a small amount of the frosting. If you desire a slightly sweeter taste, gradually add another teaspoon of powdered erythritol, whipping briefly to incorporate. Repeat if necessary, but remember our goal is "not-so-sweet"!2 tablespoons powdered erythritol or other granular sugar substitute
- Your Not-So-Sweet Whipped Frosting is now ready to use. It's best applied immediately to cakes, cupcakes, or fruit. If you need to chill it for a short while before using, cover the bowl tightly with plastic wrap and refrigerate for up to an hour.
Notes
For short-term storage (up to 2-3 days), spoon the frosting into an airtight container. Press plastic wrap onto the surface, then seal. Re-whip before use. Freezing is not recommended due to texture changes.
