The most delicious, thick, low carb whipped cream you’ll ever make!
Pour 2 cups heavy cream into cold metal mixing bowl.
Add vanilla bean paste.
Mix for 2-3 minutes.
Add 2 tablespoons Erythritol (or swerve powdered sugar).
Continue mixing until peaks form. This will take 5-10 minutes.
Store in an airtight container in the fridge for up to 3 days.