Homemade whipped cream
You won't go back to store bought now!
vanilla, almond, peppermint, or orange extract
pumpkin pie spice
½ - 1
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!
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.
Recipe from NaturalFertilityandWellness.com