Homemade Whipped Cream, Maple Sweetened

by Amy on 08/24/2011

  

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Want some whipped cream?

Skip the store-bought stuff full of additives, artificial flavors, trans-fat laden vegetable oil and high fructose GMO laden corn syrup. Even the “real” stuff made with dairy is made with milk from cows in confinement; those that eat an inappropriate diet of grains that are full of GMOs, and given hormones and antibiotics.

It’s extremely simple to make decadent whipped cream at home, lightly sweetened with a natural sweetener like Grade B maple syrup. The best part is that you have control over each and every ingredient and the quality of those ingredients!

Homemade Whipped Cream

About 1 cup of cream (Organic at a minimum, raw from grassfed cows preferred)
About ½ – 1 TBL pure maple syrup (I like Grade B the best)
Optional- dash of cinnamon, nutmeg, vanilla or almond extract

In a large, clean glass bowl, mix the cream and maple syrup. Using a whisk, whip until desired thickness. You can also use an electric mixer.

*Honey may be used instead of maple syrup. Dairy-free? Coconut cream may be used instead of dairy cream.


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{ 6 comments }

Thora Pomicter August 24, 2011 at 9:55 am

Yum.

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Amy August 24, 2011 at 10:16 am

Hi Thora! I bet you could think of all sorts of wonderful spices to put in whipped cream! Mmmm garam masala whipped cream :)

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Nickole@savvyteasandherbs.com August 25, 2011 at 7:43 am

We make this all the time! Great stuff! I want to try with coconut milk now too!

Nickole

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Amy August 25, 2011 at 3:05 pm

You can use coconut cream- the thick part at the top of the can of coconut milk (full fat). Don’t use the thin watery liquid.

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Anjanette August 25, 2011 at 2:45 pm

I’ve never had any success with whipped cream. Is there a trick? Cold cream? Room temperature? I’ve tried by hand and with an electric mixer. I’m just no good at it. :)

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Amy August 25, 2011 at 3:08 pm

Hi Anjanette! What happens? It just doesn’t whip? It does take time for it to happen, especially by hand, but you don’t want to overwhip it (it becomes butter!) I haven’t found that temperature matters- and have done both cold and room temp cream. Are you adding anything else with it? What kind of bowl are you using- glass? Have you tried in a KitchenAid mixer or like with an electric beater?

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