Last updated on January 31st, 2023 at 03:22 pm
I have never understood how people buy Cool Whip, it doesn’t even taste like real whipped cream. It is probably for convenience, but I have learned that quality trumps convenience, and when you consume real whole nutrient-dense food, you don’t have to fuss about feeling guilty.
Making homemade whipped cream may sound a little daunting and intimidating, but you have an electric mixer, it is quite quick and easy.
As always I recommend using high-quality dairy – preferably raw, but if you are unable to find raw, small-batch and low-temperature pasteurization is the next best option.
In my world homemade whipped cream is essentially a food group – that is how much I love it!
Once it is whipped up in a nice soft and fluffy consistency, you can use the homemade whipped cream on desserts, coffee, hot chocolate, pancakes, waffles, or even eat it is by the spoons full.
Happy eating!
Homemade Whipped Cream
Deliciously light and fluffy! Perfect to enjoy by the spoons full.
- 1 cup raw heavy cream
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
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In a large bowl, combine the heavy cream, maple syrup, and vanilla extract.
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Beat on high speed with an electric mixer for 2-3 minutes, until soft peaks form.
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Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.
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