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Make sure your heavy cream is very cold but not frozen
Pour 2 cups of heavy cream into a large, clean mixing bowl (make sure the bowl has been rinsed well in water, the slightest residue can ruin a whipped cream)
Add 2 teaspoons of erythritol (or monk fruit) to the cream.
Take a hand mixer and begin to whip the cream on a slow setting, you can bring the speed up to medium if you think it won't spray the cream everywhere.
After 2 minutes whipping add vanilla essence if you wish. (We only add it if a recipe calls for it such as bland keto cake)
Continue to whip until the cream forms soft peaks when you lift the mixer beaters from the cream. Do not whip past the point of soft peaks or you'll begin to make butter
Transfer your whipped cream to a serving bowl, apply to recipe or beverage or store in an airtight container for up to 3 days