Begin with heavy cream that is very cold, but not frozen.
In a large, clean mixing bowl (ensure it's rinsed thoroughly to avoid any residue that can affect the quality of the whipped cream), pour 2 cups of heavy cream.
Add 2 teaspoons of Erythritol to the cream.
Using a hand mixer, start whipping the cream on a low setting to prevent splattering. Gradually increase to medium speed as needed.
After 2 minutes of whipping, you can add the vanilla essence, especially if your dessert or drink benefits from it, like a simple keto cake might.
Continue whipping until the cream reaches soft peaks. Be cautious not to overwhip, as it might start turning into butter.
Transfer the whipped cream into a serving bowl for immediate use, or store it in an airtight container. It can be kept for up to 3 days.