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Whipped Cream Trick

Have you ever made whipped cream ahead of time for a dinner party or holiday only to find that once dessert comes the whipped cream has fallen?…Well, I have a whipped cream trick for you!


Whipped Cream Trick


Place 1 1/2 cup cold cream in a large bowl. In a saucepan (or small microwave-safe bowl) place 1 1/2 tablespoons water and sprinkle over 1/2 tsp unflavored gelatin. Let stand for 3 minutes then gently heat on low until gelatin is dissolved (or in 5 second increments if using a microwave).

Whip the cream with a little natural sweetener (1/4 cup Swerve confectioners or a few drops of stevia glycerite) and vanilla bean seeds (or vanilla extract). Whip until the beaters leave a trail. Add in gelatin and continue to beat on high until peaks form. Cover and refrigerate until needed. Peaks will stay for up to a day!

Whipped Cream Trick


I once looked at whipping cream and heavy cream in the store as the same thing and always grabbed the one on sale. Not only do I now always purchase organic heavy cream because it tastes better but because of the fat content.

Heavy cream is the lushest type of cream that requires a fat content of at least 36% but can range and be as high as 39%. Whipping cream has 30% and 36% fat.

If you are looking for a light and soft whipping cream to top a “healthified” dessert or “healthified” ice cream with, I suggest using organic whipping cream which creates a fluffy, creamy product with more volume than heavy cream does. However if you are piping whipped cream through a pastry bag for decoration, heavy cream is more stable and dense, making it perfect for holding up while piping.

If you are making a savory soup or a sauce with an acid I suggest using heavy cream since the minimum about of fat needed to prevent curdling if boiled is 25%. Both types of cream will work but I prefer heavy cream because not only does the higher fat content gives a better mouth-feel, it also thickens the soup or sauce in less time as well as making the recipe more ketogenic.

Whipped Cream Trick



Do you know why it is important to whip the cream while cold? If you whip cooled whip cream that comes right out of the fridge and is about 40 degrees versus room temperature cream that is about 72 degrees will create very different results.

1. Faster Whipping Time: The cooled cream takes only 1 minute to whip until peaks form versus 2 ½ minutes for room temp cream.
2. More Volume: You get much more volume with cooled cream. For 1 cup liquid cream, you will get 2 ¼ cups whipped when the cream is cool verses 1 ¾ cup whipped when the liquid is at room temperature.

3. A Better Texture: The cooled cream always comes out smooth and even where the room temperature cream ends up grainy and curdled.

WHY you ask? When cream is cold the air bubbles are held in place and can expand. This is because the cooled cream fat molecules are harder and hold the air bubbles in place. At room temp the fat softens and can’t trap air bubbles so it collapses. Chilling the bowl and beaters ensures the cream stays cold.
Happy Baking!

Find more tips and tricks like this in my book Quick and Easy Ketogenic Cooking! 

Thank you for your love and support!

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Whipped Cream Trick

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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Thanks for the tips, Maria! I think either way I’d chose heavy cream more because of the fat content. Is there such thing as a cream that’s more than 40% fat?

  • Kelli says:

    Where can heavy cream be found?? I have looked in the grocery stores and have yet to find heavy cream

  • Jennifer says:

    Kelli, in my grocery store, the heavy cream is located near the refrigerated coffee creamer, half and half, yogurt products, etc.

  • GrannyM says:

    Thanks for the gelatin tip! Love learning new things. As for the cream dilemma…
    I used to find Heavy Cream OR Whipping Cream, but lately it seems like most of the stores in my area sell just “Heavy Whipping Cream” so I don’t know what that means and I don’t see 30% or 36% anywhere on the carton. The nutrition label says 50 calories…calories from fat also says 50. Then in the nutrient list it says fat 5g. This is all based on 1 serving which is 1 Tablespoon. This used to be simpler back in the day when I had a milkman and ordered either milk or cream 🙂

  • paigeU says:

    Isn’t there a way to make whipping cream from coconut cream? If so how ? Thank you!

  • Wenchypoo says:

    Will this work with coconut cream?

  • Peggy Deichelbohrer says:

    I say “YES!” to whipping coconut cream! But I have a different method. This is how I do it. I have warmed the can of coconut milk in hot water in the sink for about an hour, shook it like crazy to mix it up and then chilled it for at least a day or until I need it. Then I whip all of it, not just the thick top part, in my kitchen aid mixer with the whipping beater til fairly firm. I then add vanilla, a dash of salt, either stevia or powdered erythritol and about 1/4 tsp of xanthan gum and whip it some more. It is very delicious and I don’t feel wasteful of the watery part of the can. I actually like it better than just whipping the fatty top part. And you get a lot more this way. I think I have had it in the frig for a week or so with no problems. It is good on Maria’s Angel Food Cake and on Baby Custard. And many other things! It does seem to “set up” more in the frig, so it doesn’t have to be very firm before you quit whipping and put it in the frig. Too much xanthan gum gives an odd texture. You can add cocoa powder to it and make a type of mousse, also. Since cocoa is kind of bitter, you would need more sweetener. For the non-dairy low carbers, I have found coconut cream a wonderful addition to my diet. Coffee with coconut cream & English Toffee Stevia is a great mid afternoon treat when I am doing only two meals. Also, I have found I can tolerate moderate amounts of goat & sheep cheeses. Like for our Christmas Lasagna which is a family tradition.

  • Lynn says:

    What is the fat content of double cream? I enjoyed some real Swiss double cream with strawberries when I visited my aunt in Switzerland a couple years back and it was amazing!!! Never have seen it here in the US though… it makes a divine dessert!

    • Maria Emmerich says:

      48%. 🙂 wish we could get it here.

      • Wenchypoo says:

        I’ve seen it in Harris-Teeter’s deli section where the specialty cheeses are kept. Check the deli dept’s of other grocery stores–it won’t be in the regular old dairy section, because this is an imported product from Britain.

  • LeeAnn says:

    This is an excellent trick for my son! He loves the ‘cookies and cream fluff’ at the grocery store, and I refuse to let him have any because I have no idea what is in it. I take some HWC, some Jay Robb vanilla protein powder, and whip it up, but it often falls and doesn’t hold it’s shape. I tried the mix with some gelatin and it worked great! Crush up some Healthified Oreo cookies in the mix, and he’s a happy camper, with a treat I gladly give!

  • Terri B says:

    I’ve seen the imported double cream at Whole Foods. I’m going to start saving up for it! Sounds like a must try 🙂

  • Meaghann says:

    Do you let the fleeting mixture cool to a certain temperature before adding it?

  • Meaghann says:

    I’m sorry… Autocorrect attacked my comment… I meant gelatin mixture!

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