Carb-Free Whipped Cream

So I took what appears to be a very standard recipe for whipped cream:

1.0 cup heavy cream
0.25 cups sugar
1.0 teaspoon vanilla

And made it into this low-carb version:

1.0 cup heavy cream
0.25 cups Splenda
1.0 teaspoon vanilla

Two thing that I will change for next time:

A. I didn't realize that the mixture won't start to stiffen up utnil you add the sugar. As a result, I had turned the mixer on super-high speed, and when I finally added the sugar, it instantly went from liquid to puffy. Next time, I need to lower the mixer speed and add the sugar gradually so that I end up with a less puffy, more creamy texture.

B. According to those who tried it, it was a bit too sweet/vanilla-y. So next time, I'll take out a bit of the sugar (0.20 cups instead) and a bit of the vanilla (0.5 teaspoons instead) as an alternative.