Lactose free whipping cream

*This recipe uses Australian cups and measures. Use gram and ml for International accuracy.

Whipped cream doubles in volume so this recipe makes approximately 2 Australian cups of whipped cream (Australian cups are 250ml volume).

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Prep Time 15

Cook Time 0

Refrigeration time 1

Course Condiment, Dessert, Sweet

Cuisine Food Intolerance Friendly

Servings cups

300 ml thickened/heavy/whipping cream with 30-35% fat content (read the label to ensure your cream is 30-35%+ fat, otherwise it will not work)
10 drops of lactase
10-30 g+ (1-3 tablespoons) soft or pure icing sugar (confectioner’s sugar or powdered sugar) to your tastes, sieved (see notes)

Mix the lactase drops into your cream while still in the container. Return the cream to the fridge for 24-48 hours. The longer you leave it (within reason) the more lactase will be broken down.
If you’re working on a hot climate, place a medium glass or metal bowl in the fridge about half an hour before you intend to whip your cream.
When you are ready to whip your cream, pour it into the cold bowl. Use hand beaters to whip the cream on a medium speed. It will start with large bubbles and the bubbles will start to dissipate. After that, you should feel the cream thickening under the beaters. Finally, you should see tracks from the beaters in the cream.
Add the sieved sugar and continue to beat on medium until soft peaks form in the cream. If you intend to add vanilla or another liquid flavouring, add it here. You can whip the cream for a very short amount of extra time until medium to stiff peaks form.
If in doubt, stop beating – cream can easily be over-whipped and start to form butter.
Use your whipped cream promptly and store any leftovers in the fridge. You can also freeze and defrost whipped cream leftovers.

Recipes differ as to whether you should add the sugar before whipping or after the cream starts to thicken. You can do what works for you.
If you intend to use a stabiliser like xanthan gum, add the sugar after the cream has thickened. I have recipe for stabilised lactose free cream here.
Add sugar according to what you are serving your whipped cream with. For a more tart dish like fresh fruit, use 30g sugar (or more, depending on your sweet tooth). For a very sweet dish, use less sugar.
You can also use no sugar, if that's your thing. I have not tested sugar substitutes in this recipe. By all accounts it does work; I just haven't tried it.
300ml = 1 1/4 American cups. Most American whipped cream recipes use 1 cup of cream, so you can scale the recipe down slightly if that fits with the amount of cream you have.
In researching this recipe, I did see some people say that confectioner's sugar (which has added cornstarch) can sometimes taste a bit pasty. This volume of sugar shouldn't be enough to make a difference, but you can use powdered sugar if you are concerned (and if you need the recipe to be corn free).

Keyword Homemade lactose free cream, lactose free cream cheese, Lactose free thickened cream, Lactose free whipped cream

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