Want some whipped cream on that?
Skip the store-bought stuff full of additives, artificial flavors, trans-fat laden vegetable oil and high fructose GMO 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 pure maple syrup. The best part is that you have control over each and every ingredient and the quality of those ingredients!
Technically, what most of us call “whipped cream” is actually chantilly cream- a sweetened and vanilla flavored cream. Whipped cream is just that- cream that is whipped into a fluffy mound. However, we’ll continue to call this popular sweetened dessert topping by the common American known name of whipped cream.
Homemade Whipped Cream (or Chantilly Cream)
by Amy Love, Real Food Whole Health
Ingredients:
1 cup of organic, grassfed cream
½ – 1 TBL pure maple syrup, or to taste
1 tsp pure vanilla extract, or to taste
Directions:
In a large, clean glass mixing bowl, mix the cream and maple syrup. Using a whisk, whip by hand until desired thickness.
Optionally, you can also use an electric handheld mixer, a stand mixer or even an immersion blender.
Notes:
Don’t dig on maple? Use a bit of raw honey or organic cane sugar instead.
Want a thicker whipped cream or need it to stay whipped for a while? Use 1-2 TBL organic powdered sugar in place of maple syrup.
Dairy-free? Coconut cream may be used instead of dairy cream.
Quick Tip: Add ingredients to a wide mouth quart sized Mason jar and whip with an immersion blender right in the jar and then screw on one of these lids and store in the fridge. No muss, no fuss!
Variations:
For spiced whipped cream perfect for pumpkin pie or lattes, add a few shakes of ground cinnamon
For my favorite variation, add 1/2 tsp pure almond extract – try this with fresh organic strawberries!!
For minty holiday cheer, add 1 drop of pure peppermint essential oil or organic flavoring.
Yum.
Hi Thora! I bet you could think of all sorts of wonderful spices to put in whipped cream! Mmmm garam masala whipped cream 🙂
Yum.
Hi Thora! I bet you could think of all sorts of wonderful spices to put in whipped cream! Mmmm garam masala whipped cream 🙂
We make this all the time! Great stuff! I want to try with coconut milk now too!
Nickole
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.
We make this all the time! Great stuff! I want to try with coconut milk now too!
Nickole
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.
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. 🙂
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?
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. 🙂
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?