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4 from 1 vote

Monkfruit Sweetened Whipped Cream

How to make whipped cream sweetened by Monkfruit Extract in a whipping siphon
Prep Time1 min
Cook Time1 min
Total Time2 mins
Difficulty Level: Easy Peasy
Keyword: Keto, Sweet

Equipment

  • Whipping Siphon
  • 1 Nitrous Oxide Whipped Cream Charger

Ingredients 

  • 1 pint Heavy Cream (Must be at least 28% fat to work with a whipping siphon. Most heavy creams are around 36% fat.)
  • 20 drops Liquid Monkfruit Extract (Sweeten to taste, I find 16-20 to be good, if have an extreme sweet tooth, 24-30 may suit your taste. Even without sweetener, whipped cream tastes good, and pairs will with already sweet foods.)
  • 1 tsp Vanilla Extract (Optional, but delicious.)

Instructions

  • Pour heavy cream, sweetener, and vanilla extract into the whipping siphon.
  • Inspect the silicon gasket in the head and screw on the head. Shake the whipping siphon several times to mix the ingredients.
  • Insert a nitrous oxide charger into the carrier and install the carrier into the head, you will hear the canister pressurize.
  • IMPORTANT: Shake the whipping siphon a MAXIMUM of 5 times for heavy cream. You should still be able to hear/feel liquid sloshing around inside the canister. Shaking the pressurized siphon excessively will produce a stiffer foam, which may be desirable (consistency similar to Ready Whip), but will leave a significant amount of whipped cream stuck in the canister.
  • To dispense whipped cream, fully invert whipping siphon, note the feeling of the liquid cream shifting to the head. Depress the button or lever.
  • If only gas comes out, give the siphon a single downward shake and note the feeling of the cream settling to the head. Do not shake the siphon in between dispensing, as this will cause the cream inside to thicken and more will become stuck inside the canister.
  • Remove nozzle and rinse with hot water after done dispensing.
  • Once all whipped cream has been dispensed, hold the lever or button to depressurize the whipping siphon. Unscrew the head and use a spoon to remove any remaining whipped cream (the more you shake the canister, the more there will be at this point). Rinse all components with hot water, use a bottle brush on the canister, and use the included brush to clean the tip and nozzle.

Notes

These instructions are based on the included instructions with the iSi whipping siphons, as well as my own experience in using them.