CREAM CHEESE WHIPPED CREAM
4 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon vanilla
1 cup heavy cream
Place the cream cheese, Splenda and vanilla in a medium bowl. Beat on high speed 2 minutes until fluffy, scraping down the sides of the bowl occasionally. With the mixer on low speed, gradually pour in the cream while beating. Once all of the cream has been added, scrape down the sides and bottom of the bowl. Turn the mixer to high speed and beat until thick and fluffy. The cream cheese helps stabilize the whipped cream and it should stay fluffy for a couple days or more. The cream cheese also prevents the cream from splattering all over the place while beating it.
Makes about 2 cups
Do not freeze
With granular Splenda:
Per 1/4 cup: 159 Calories; 16g Fat; 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/4 cup: 153 Calories; 16g Fat; 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
