Stabilized Whipped Cream (sugar free Cool Whip)
Easy to make and much better than store bought!
Servings: 1 12 oz tub
Ingredients
- 4 oz cream cheese room temperature
- ⅓ cup sugar substitute sucralose or similar
- 1 ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Beat the cream cheese with the sugar substitute and vanilla until soft and creamy. Set aside.
- Beat the heavy whipping cream until soft peaks form. You'll want them to collapse, not stand up.
- Add the cream cheese by distributing it in thirds around the mixing bowl.
- Beat until stiff peaks are formed.
- Store in refrigerator until ready to use.
Notes
This "Cool Whip" is rich, creamy and doesn't have the carbs that the store-bought sugar free version has. Have plenty on hand to top your favorite dessert.