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Home » Homemade whipped cream

Homemade whipped cream

November 18, 2013 //  by Renee

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The perfect topping to any pie, fruit, or hot drink – homemade whipped cream!

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.

Homemade whipped cream

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.

Homemade whipped cream for pumpkin pie
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 on whisk
Print Recipe
5 from 1 vote

Homemade whipped cream

You won't go back to store bought now!
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: whipped cream
Servings: 6 servings
Calories: 154kcal

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

For the cream, raw is preferable, or at least non-homogenized low-pasteurized. 
Substitutions - you can sub honey or your other favorite sweetener in place of maple syrup.

 

Recipes to use your homemade whipped cream on:

  1. Gluten-free pumpkin pie
  2. Grain-free brownies
  3. Chocolate mousse cake (grain-free)
  4. Whole grain pancakes (makes an extra special breakfast!)
  5. Coconut milk steamer (you can also add 1/2 Tbsp of cocoa to make it “hot cocoa”!)

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Renee

Renee

Renee is wife and mama of 3 with one sweet babe in heaven. After years of taking back her own health that started with hormone and gut issues in her teens and 20's, she has a very deep, personal passion for helping people take baby steps to healed guts, functioning minds, balanced hormones, and solid health. She is convinced that even though we live in, and possibly grew up in a highly processed food world, that nourishing the body with traditional foods in every season of life is possible, and is vital to taking back health. She blogs at Raising Generation Nourished
Renee

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Category: Desserts and Sweet Things, Fertility diet recipesTag: fertility diet

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Reader Interactions

Comments

  1. Michelle

    November 24, 2013 at 9:02 pm

    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?

    • Renee

      November 24, 2013 at 9:40 pm

      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!

    • Tessa W

      November 26, 2013 at 6:37 pm

      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!

    • Donielle Baker

      November 27, 2013 at 1:45 pm

      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.

    • Donielle Baker

      November 27, 2013 at 1:50 pm

      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.

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