Chill Your Equipment: Place your mixing bowl and whisk or beaters in the refrigerator for about 15 minutes. This ensures the whipped cream will fluff up properly.

Pour the Cream: Once your equipment is chilled, pour 1 cup of heavy cream (or non-dairy cream) into the bowl.

Sweeten the Cream: Add your sugar substitute. Start with 1 tablespoon, then taste and adjust as needed. Remember that different sweeteners can vary in sweetness.

Whisk the Cream: Using an electric mixer or stand mixer, beat the cream on medium speed. Start slow, and then increase speed as the cream begins to thicken. It should take about 3-5 minutes to form soft peaks.

Add Vanilla & Salt: Once soft peaks have formed, add the vanilla extract and a pinch of salt (if using). Continue whipping until stiff peaks form — when the whipped cream holds its shape.

Serve & Enjoy: The sugar-free whipped cream is ready to use! If you’re not using it immediately, store it in an airtight container in the fridge for up to 2-3 days.