Growing up, my parents insisted on going the extra mile, to a small local dairy to obtain some real raw milk. So I know all too well, how to skim the cream off the top of the milk to make whipped cream. It wasn’t as easy as purchasing pasteurized and homogenized milk and heavy cream but it was oh so much better for us.

Today our local dairy is even further for me to drive to, to get raw grass-fed milk which is one reason why we don’t consume milk any more.

But if you are looking for a recipe for good old-fashioned real whipped cream without the use of white sugar, here you go. Don’t even think about the fake stuff in the aerosol can or the bin in the freezer! Yuck!  Real whipped cream goes perfectly with my Holiday pumpkin cake recipe which makes a perfect dessert without a ton of sugar and chemicals.

You may prefer to make Whipped Coconut Cream instead. Try it, you might like it and its much easier to get coconut cream rather than raw cream (at least for most of us).

Real Whipped Cream

 

Author:

Karly Blair

Yield: About 2½ cups

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Ingredients

• 2 cups heavy cream
• 3 Tbsp honey
• 6 drops of stevia
• 1 tsp vanilla extract
• Pinch of sea salt (optional)

Instructions

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.

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Whipped Coconut Cream

See my recipe for yummy Whipped Coconut Cream.