Powder the erythritol using a spice grinder or small blender. Set aside with the rest of the ingredients.

Pour cold heavy cream into a large, dry mixing bowl. If washed prior, make sure that all water is wiped from the mixing bowl as just a small amount of water can ruin whipped cream.

Start slowly mixing the cream together using a hand mixer. Increase the speed as the cream thickens to not splash the cream.

After about 60 seconds of whipping, add the powdered erythritol and vanilla extract.

Continue whipping until medium peaks form. The peaks should be noticeable on your beaters when lifted out of the cream.

Transfer the cream to a serving bowl to serve with dish of your choice. You can save in an airtight container for 2-3 days in the fridge.