Real Whipped Cream
Yield: About 2½ cups
  • 2 cups heavy cream
  • 3 Tbsp honey
  • 6 drops of stevia
  • 1 tsp vanilla extract
  • Pinch of sea salt (optional)
  1. Place all of the ingredients into a high powered blender. You can certainly use electric beaters, it just takes longer.
  2. Using a blender, blend on medium high for about 15 seconds.
  3. Check it to see if it has soft peaks.
  4. Watch carefully to not over blend. At a certain point with either beaters or a blender it will quickly turn into butter. Use caution here. Its better to have whipped cream with soft peaks rather than coagulated lumpy whipped cream.
  5. If it needs to be blended more, blend for another few seconds at a time on low and keep checking until its perfect.
The whipped cream can be stored in the refrigerator in an airtight container for 1 or 2 days.
Recipe by Wholetarian Society at