15 Minutes • Gluten-free • Low FODMAP • Serves 6 - 8 • Whipped cream is a great way to make an average dessert into a fabulous dessert. And, in my opinion, real whipped cream tastes far better than cool whip or the chemical stuff you can buy in a can. If you make it yourself, you know exactly what’s in it and ½ cup is considered a low FODMAP serving so you can enjoy it without consequences.

INGREDIENTS:

1-pint heavy whipping cream

2 tablespoons powdered sugar (or to taste)

1 teaspoon vanilla extract

DIRECTIONS:

Keep cream well-chilled until ready to whip and don’t prepare this too far ahead of time as it’s best freshly whipped (a few hours is OK and then keep it in the fridge).

Pour cream in a large metal or glass mixing bowl or the largest bowl of your stand mixer and, using your largest whisk (or the whisk attachment on your mixer), beat until soft peaks form.

Add sugar and vanilla and whip a bit more to combine. Taste and adjust sugar as needed.

Serve on your pie or on your brownies, in your coffee, on your fruit cup…the possibilities are endless.

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