Originally Posted by AnnieFelac

I think it's a pain to whip it too so I found a way to make it last longer so I only have to whip it once in a while. I whip up a big batch and put some splenda and sugar free vanilla to taste. Prior to whipping it I add a little thicken thin not sugar thickener "you can find it at www.expertfoods.com" and what that does for it is keep it from separating and becoming watery after sitting in the fridge for a number of days. It's really cool. I use it for mocha's with daVinci's chocolate syrup and it feels like I'm cheating!!! hehe
Annie P.S. Be careful not to add too much...I goofed and added too much one time and it came out as thick as cream cheese. Just add as much as they say and 1-2 tsp/cup of unwhipped cream and you'll be ok)