Homemade Whipped Cream Recipe

Growing up, I thought I never really cared for whipped cream. The only whipped cream I had experienced was out of a Cool Whip container from the store. Something about the texture always seemed to be almost an unnatural plastic-type consistency. Now, as an adult, I realize the texture I was experiencing was a mixture of processed seed oils, gums, and additives. It’s no wonder the texture wasn’t any good. 

Once I had homemade whipped cream, I knew I had been missing out on something delicious for years. The taste and texture of a homemade whipped cream is far superior to anything you get in a store. What’s more is that I had been told the lie that making homemade whipped cream was challenging and time consuming. And perhaps it once was before the days of the electronic mixer. However, with such a technology, it takes less than 5 minutes to make. I was forever sold on making my own homemade whipped cream

How To Make Homemade Whipped Cream 

Ingredients:

• Raw Cream: It is difficult to find a heavy whipping cream in the store in which a gum or thickening agent hasn’t been added after the fat from the dairy has been removed or thinned. Truly raw cream is so delightfully thick that you don’t need gums or other additives to thicken it. In fact, you’ll likely want some regular milk to thin it out a bit. 
• Raw Milk: Raw dairy products have a delicious sweet and creamy flavor. Additionally, they have a number of enzymes and healthy bacteria that are beneficial for your gut health. Raw dairy even contains naturally occuring lactase which helps to digest the lactose in milk. For this reason, up to 80% of people who are lactose intolerant can actually consume raw dairy!
• Honey or Maple Syrup: Both honey and maple syrup are fantastic natural sweeteners. Honey contains enzymes and minerals that provide added health benefits. 
• Pure Vanilla Extract: Pure vanilla extract adds a hint of flavor although the recipe is great without it too. 
• Salt: Salt enhances all the flavors and brings them all together. A non-iodized all natural sea salt is best.

***Note: You can substitute 1 cup of heavy whipping cream for the raw cream and milk if you prefer to use pasteurized milk***

Instructions: 

1. Place mixing bowl in the freezer for 10 minutes to allow it to cool.
2. Add the cream, milk, honey or maple syrup, vanilla extract, and salt to a bowl. You can make this in a stand up mixer, using a hand electric mixer, or even using just a whisk. 
3. If you select a stand up mixer or hand electric mixer. Turn the mixer on a medium speed to start for 1 minute.  After a minute, the mixture should begin to thicken. At this time you can turn it to high speed until stiff peaks begin to form. 
4. If using a whisk by hand, stir vigorously until stiff peaks form in your cream.

Tips For The Best Homemade Whipped Cream

• Chill the bowl: Chilling the bowl keeps the cream fresh and cool which helps it hold its shape longer. 
• Mix until you get stiff peaks: It can be a delicate balance between under-whipping and over-whipping the cream. The key is to keep an eye on it. When you feel that it is getting close to being done, stop the machine and check it. You can always pulse it a little more as needed.

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