The perfect topping to any pie, fruit, or hot drink – homemade whipped cream!
I am all about balance in the things we eat. And for me, that means occasionally having desserts or sweet treats. I have learned that just because I have committed to eating clean doesn’t mean I need to skip on enjoying a treat using real ingredients from time to time.
To be honest, this simple whipped cream is full of nourishing cream from a clean source, so I don’t feel bad about making this up more than just occasionally. Read THIS on why you shouldn’t be afraid of full-fat real dairy like the cream. Our body – the brain and endocrine system/hormones especially, are dependent on healthy fats in our diet to operate well.
Add a little scoop to your coffee or hot cocoa, to a bowl of fruit, or that holiday pie this season! I even spread a sheet pan with the whipped cream, freeze it, and cut fun shapes out for a special holiday hot cocoa Christmas Eve.
Tips:
- For dairy free you can also use the cream from the top of your coconut milk works just as good! Just make sure it’s chilled well before you whip.
- Chill the bowl and mixer attachment for a few minutes in the freezer first – it whips up even faster.
- If you are sugar-free you may use your favorite alternative sweetener. One of my favorites to use is Pyure (you can find it on Amazon).
Homemade whipped cream
Ingredients
- 1 cup cream
- 2 Tbsp maple syrup
Optional add-ins
- ½ tsp vanilla, almond, peppermint, or orange extract
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ - 1 tsp cocoa
Instructions
- Using a handheld mixer (or stand mixer) with a whisk attachment on high speed to beat all ingredients until fluffy. Will take a good couple minutes.
- 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!
Notes
Nutrition
Recipes to use your homemade whipped cream on:
- Gluten-free pumpkin pie
- Grain-free brownies
- Chocolate mousse cake (grain-free)
- Whole grain pancakes (makes an extra special breakfast!)
- Coconut milk steamer (you can also add 1/2 Tbsp of cocoa to make it “hot cocoa”!)
Renee
Four tips to handling the holidays while trying to conceive
Whenever I try to make whipped cream from our raw cream, it will not whip up. It takes forever and I eventually end up with butter. I really want raw whipped cream, but I can’t seem to achieve it. Any advice?
Hey Michelle 🙂 I don’t have access to raw cream where I live (other than what is at the top of my raw milk I get every week and I rarely skim that off!) so I have not tried whipping raw cream – not sure why it would be any different than the low pasteurized cream I use. Have you tried using the whisk attachment on your hand held blender or mixer? I know one time I tried my mom’s blender and it didn’t have a whisk attachment and it barely whipped up at all – and when you go long enough you will for sure have butter! The whisk attachment looks just like a wire whisk….let me know if that helps!
I have the same problem! I haven’t tried it yet but I think that perhaps it would help if the bowl and beaters were well-chilled beforehand. Worth a shot!
Michelle, I always whip my raw cream and I find it works best if the cream is nice and cold and I also stick both my metal mixer bowl and its whisk attachment in the freezer for a good 20-30 minutes first. It normally whips up just fine, though it takes about 5 minutes sometimes.
Also, like Renee mentioned, make sure you’re using a whisk attachment for your beater/mixer! If you use a different attachment it will turn to butter.