Its a Monday night, and after steak and greens (again, favorite meal, so what?), I had a bit of a sweet tooth. So, I looked in my fridge, saw a pint of heavy whipping cream, and decided to try my hand at low-carb whipped cream.
The recipe I used is as follows:
2 cups Heavy Whipping Cream
2 Tablespoons Splenda (roughly 20 packets, or so?)
2 Teaspoons Vanilla Extract
Yields: Roughly 4 standard ramekins
Whisk that shit together until its nice and creamy. A powered hand mixer helps a lot… Don't attempt with a whisk, unless you're trying to burn calories… a lot of them.
I love this stuff, and will continue to make it… But there is a chemical after-taste. I want to try this recipe with agave nectar, or a mix of agave nectar and Splenda to try to rid this thing of the chemical taste as much as I can. Obviously, agave nectar isn't chemical, so, I think its going to come down to consistency.
I've also popped two containers in the freezer, to see how this stuff firms up. Could be on to something good here! Next time, with picture… Was a spur of the moment thing!
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