Check that the heavy cream is thoroughly chilled and not frozen before you begin. The colder fat will trap air more easily, so the cream thickens faster and holds its shape better.

Pour 2 Cups Heavy Cream chilled into a large, clean mixing bowl. The cream should look fluid and glossy at this stage, with no icy bits around the edges.

Add 2 tsp Erythritol to the bowl with the cream. The sweetener should sit evenly on the surface so it can start blending in right away as the mixer moves.

Whip with a hand mixer on low speed first, then gradually increase to medium as the cream begins to thicken. You will hear the sharp splashy sound soften into a quieter, duller thud as air gets trapped and the liquid starts turning creamy.

After 2 minutes of whipping, add 1 tsp Vanilla Essence Optional if using. The mixture should already look thicker and lightly foamy, so the vanilla blends in quickly without deflating it.

Continue whipping just until soft peaks form when you lift the beaters. The cream should look smooth, pale, and glossy, with peaks that curl over gently instead of standing straight up.

Spoon into a serving bowl and use right away, or refrigerate in an airtight container for up to 3 days. The finished cream should hold soft ridges from the spoon and feel light rather than dense.