I would love it if I could find whipped cream in a can--without all the sugar! If anyone has seen this somewhere please let me know. I love to top off my LC desserts with a dab of whipped cream.

Short of that, can I whip up a batch of cream and keep it in the fridge (seems to me I recall it breaking down). Can I add gelatin or something to keep it in good shape? Any tips for this?

If it stays cold the whole time, I think it will stay whipped for 2, maybe 3, days.

As long as you leave it well covered, the only thing that happens when it breaks down is that the water separates out, leaving thicker more wonderful whipped cream at the top. If it goes "bad", it will taste sour, kind of like sour cream. There is really nothing to lose.

You could also try whipping coconut milk or cream into whipped cream, it re-solidifies back in the fridge, keeps very long time.

I've read there is a Land o Lakes Sugar Free can...did not get rave reviews though.

Thanks, Janet. Land o' Lakes has a nifty locating feature, and I guess it is available at a Walmart supercenter very near me. I hate the idea of shopping there, but I think I'll give it a try!

Yes, there is a way to use gelatine to stabilize your whipped cream. Of course, it's easy for us here in Oz because it's done for us with a product called thickened cream that is already thickened with gelatine. But unless you want to move down here (which I do recommend, but it might be a bit much just for the cream! ) here is the way to do it:


http://forum.lowcarber.org/showthre...726#post2217726