Saturday, November 23, 2013

Homemade Whipped Cream

Homemade whipped cream is incredibly easy to make.  I use the cream I skim off my fresh milk.  Excellent, with no hydrogenated oil, high fructose corn syrup, or artificial ingredients that are found in whipped toppings from the store, such as Cool Whip.  Plus this whipped cream is sweetened with honey instead of sugar.  If you don't have a mixer, you can whip cream by hand.  Be sure to use a large-sized whip.

Heavy cream
Raw, unfiltered honey

I never measure the ingredients.  Place heavy cream (about a cup or two) into your mixer.  Using the whip attachment, whip the cream on a medium high speed until it begins to hold its shape.  Then add 1/2 to 2 Tbl of raw honey.  Whip for another minute.  Lasts a day or two in the refrigerator (it will start to separate after a day but still usable).

Be sure to watch your cream as it whips in your mixer - if you whip it too long it will turn into butter!

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