Whipped Cream



Serving size

1/3 cup (makes 4 cups)
30 Minutes

This recipe is not easily multiplied and doesn’t keep well. The whipped cream can be made up to 30 minutes in advance but must be kept very cold. Whisk lightly before serving.

Whipped Cream


3 tsp. Gelatins, dry powder, unsweetened
1/4 cup Water (cold)
1 1/2 cup 1% milk
1/4 cup Z-Sweet / Stevia
1 tsp. Vanilla extract


In a small bowl, sprinkle the packet of unflavored gelatin over the cold water and let stand until the gelatin absorbs the water.

In a medium saucepan over medium-low heat, scald the milk.

Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.

Stir in the stevia and vanilla extract.

Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.

Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great technique, but the whipped cream is not very stable and has to be used within about 30 – 45 minutes of being made. Keep it very chilled. It also works well with non-fat evaporated milk, but it will have a more caramelized flavor.

"Dessert should close the meal gently and not in a pyrotechnic blaze of glory."

Alan Koehler, Cookbook author