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!
Homemade Whipped Cream
- 1 cup raw heavy cream
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- In a large bowl, combine the heavy cream, maple syrup, and vanilla extract.
- Beat on high speed with an electric mixer for 2-3 minutes, until soft peaks form.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 3 days.