Delicious Low Carb Chocolate Cake YuMmMyyy!!

[TabyTaby]

Hey Tony!!! It's not a hand crank...it's an electric mixer...it just has dough hooks and beater attachments...do you think that could still be the problem :\? And Doug and Tony...I had NO idea you could get it in a can!!! WOOPEEEE! My whole life just changed LOLOLOL  thanks for sharing I am TOO excited at least until my whipping cream disease is solved LOL

[mouseissue]

Hi, Taby!

I use beater attachments on my electric mixer.
Start at a slow speed and then crank it up to top speed.
It will take a while... But whipping cream will whip.

I also found that heavy cream that's very cold takes longer.
So I let it sit on the counter for a little bit.

Tony

[TabyTaby]

Thanks Tony...I think I gave up on it. I started at the slowest speed, but the slow speed is still pretty fast. I just may have to see if I can find a way that I like cream cheese with mixing in stuff and not use a lot of cream cheese so it doesn't make me sick. Blah.

[mouseissue]

Thanks Tony...I think I gave up on it. I started at the slowest speed, but the slow speed is still pretty fast. ...

Hi, Taby!

Why give up?... What may seem fast to you may be too slow for the whipping cream.
When whipping cream, use a deep bowl so that it doesn't "get loose" and make a mess.
Get your mixer up to high speed and be patient.
Just let the whipping cream warm up a little on the counter beforehand.

Or alternately, by Land O' Lakes whipping cream in a can (0 carb).
Actually, the can is more convenient for very small amounts.
But if you need a lot, whipping your own is the most economical way.

Tony

[TabyTaby]

Still hunting for the canned stuff Tony...haven't found it yet. I need to get a metal bowl or glass...all of mine are plastic, and while they were chilled I'm sure it's not the same effect. It's not a priority right now, so I'm not overly concerned. I'm taking a stab at a protein drink today. Let's hope that goes better.

[mouseissue]

Still hunting for the canned stuff Tony...haven't found it yet. I need to get a metal bowl or glass...all of mine are plastic, and while they were chilled I'm sure it's not the same effect. It's not a priority right now, so I'm not overly concerned. I'm taking a stab at a protein drink today. Let's hope that goes better.

Hi, Taby!

Always use stainless steel or heat treated glass bowls (like Pyrex) when mixing anything.

Tony

[Doug Varrieur]

Taby, if there was even the slightest bit of oil in the bowl or on the beaters cream won't whip. 

[mouseissue]

Taby, if there was even the slightest bit of oil in the bowl or on the beaters cream won't whip. 

Good point, Doug!

That's why most plastic bowls don't work well.
They will hold oils. But glass and stainless steel will not.

Tony

[Happy2bthin4me]

Well and if worse comes to worse, have you tired whipping with a whisk? It takes like 10 minutes but once it decides to be whip up fluffy, it just suddenly becomes whipped, one minute it's smooth liquid cream (doesn't even look thicker and you've started to wonder if it will ever be whipped cream) and the next, you're done. The Great Value brand seems to be like that. It's a great arm workout lol. I have done it that way though. It takes some serious patience. Also make sure your bowl, whisk and cream are all very cold, it helps!


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[Happy2bthin4me]

Oh and I use a stainless steel bowl,  Tony is right!


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[TabyTaby]

Thanks everyone. I don't have any metal or glass bowls. Doug, that bowl probably was the biggest issue, it is a bit slick inside. Thanks.

[Happy2bthin4me]

I'm going to try this recipe again this weekend, I got new baking supplies! Yay! I can't wait to make it again!

[umpa]

Prepare to get happy.It can also be made as cupcakes

[Doug Varrieur]

My FAV chocolate cake!

[umpa]

hint hint huh doug