Did ya’ll grow up thinking that whipped cream was that fluffy white stuff that came out of the blue container from the freezer section at the grocery store like I did?!
Have you ever taken a peek at the ingredients on those? I’m not being facetious – I really never paid attention to that kind of stuff years ago.
I started skipping out on the whipped cream when dessert would get passed around after I started learning about hydrogenated oils, and the other crazy ingredients in the little blue container, or the little red squirt bottle.
A couple years ago I learned that you could actually make real whipped cream. Silly huh?! I never knew what it really was! It is actually just a 3 ingredient process and can be a very guilt free, nourishing way to top any dessert, fruit, or warmed drink!
You’ll need:
1 cup organic cream (Raw preferable, or non homogenized low pasteurized – never ULP. Not half and half, not whole milk – real CREAM :)) *See kitchen tips for DF option!
2 TB organic pure maple syrup
½ tsp organic vanilla extract
- Using a handheld mixer with a whisk attachment preferable beat all ingredients until fluffy. Will take a good 3 minutes or so.
- Refrigerate leftovers – you may have to re-whip up the cream after it’s been sitting in the fridge – it will fluff right back up though!
Kitchen Tips:
- Add pumpkin pie spice, or cinnamon for a special taste. Or use almond extract vs the vanilla. Really depends on what you plan to use it on!
- Since this only takes about 3 minutes to whip you can do this right before serving your Pumpkin Pie or Apple Pie!
- Try this on your hot cocoa or coffee! Delicious! (Have you seen my Pumpkin Spice Coffee yet?!)
- Use this to make fruit and cream desserts – peaches and cream is one of our favorite summertime snacks!
- Read THIS on why you shouldn’t be afraid of full fat real dairy like the cream – it is actually very nourishing!
- If you are dairy free do up some coconut cream! I have done it before and THIS method by Gutsy is pretty much how I do it up! I do like to add some maple syrup for the flavor 😉
YOUR TURN!
Do you already make your own whipped cream? Let me know what you think after you try it!
This post was shared at Real Food Forager’s Fat Tuesday, and Real Food Freaks Freaky Friday!
Linda
June 17, 2013 at 1:58 pmI find it’s really to buy the old-fashioned HEAVY cream these days. Most of it is the pasteurized/ultra-pasteurized stuff that comes out so light and fluffy, not at all like the real stuff from yesteryear. Where can you find it these days? (I used to get the real thing from the Amish farms in PA when we lived on the east coast. I’m in CA now, and I don’t know where to get it out here. Would Whole Foods have it maybe? I have looked at Trader Joe’s but didn’t see it…)
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Caroline Lunger
November 19, 2012 at 4:23 pmHey thanks for linking my recipe 🙂 We like to make it the traditional way at our house too now that most of us can have dairy!
Renee
November 19, 2012 at 4:50 pmYou’re welcome Caroline 🙂 I love your blog 😉
I love that healed guts allow for real raw dairy!