Homemade Whipped Cream: Sweetened Naturally

Homemade Whipped Cream Sweetened Naturally

Growing up, my brother and I loved the rare occasion when our Mom would buy whipped cream.

If she got it in the can, we’d have fun squirting it into our mouths. If she bought the tub, she’d keep it in the freezer. And let me tell you, spoonfuls of frozen whipped cream are almost better than ice cream!

One Thanksgiving after my husband and I had started the shift to more natural eating, my cousin approached me with the classic aerosol can.

I’ll admit, I obliged him for a squirt, for old time’s sake.

But you know what? The whipped cream didn’t taste right.

After years of eating REAL whipped cream, going back to the can made me realize what an imposter it is.

Don’t get me wrong, those cans are fun. And that “WOOSH” sound they make is strangely satisfying.

But nothing beats the smooth, creamy, rich flavor of REAL whipped cream.

Homemade Whipped Cream is So Good and Simple

The great thing about homemade whipped cream is that it is SO easy to make.

Grab a big bowl, 2 ingredients, and your hand mixer.

Hardly five minutes later, you have super fluffy, homemade whipped cream.

How great is that?

If you’re feeling really nostalgic, you can skip the electric mixer all together and just grab a balloon whisk or a manual egg beater.

Your arms will get a workout. But then you know you totally deserve an extra spoonful!

Uses For Homemade Whipped Cream

I wouldn’t blame you if you just ate this stuff with a spoon. But here are a few of my favorite ways to enjoy this homemade whipped cream:

  • Heap it over fresh berries
  • Dollop it on top of your pumpkin pie (of course!)
  • Spoon it on your hot chocolate
  • Top your waffles (or pancakes!)
  • Mix it with torn pieces of cake to make a trifle dessert
  • Make tiramisu
  • Use it as a filling for whoopie pies or cream puffs

Homemade Whipped Cream Recipe (Sweetened Naturally)

Prep: 5 minutes | Yield: 2 cups

Ingredients

Instructions

  1. Chill a large mixing bowl in the freezer for 5 minutes before starting.  (This step isn’t necessary, but it will make the cream whip a bit faster.)
  2. Remove the bowl from the freezer and pour in the heavy cream.
  3. Using an electric hand mixer, whip the cream on high speed for 1-2 minutes, until the cream starts to thicken.
  4. Add the honey and continue beating on high speed until the honey is evenly mixed in and soft peaks start to form.
  5. Taste the whipped cream and add more honey as desired. Continue whipping until the cream reaches your ideal consistency. (Be careful not to whip the cream past stiff peaks, or you’ll end up with sweetened butter.)
  6. The whipped cream is best used immediately, but it can be stored in the refrigerator for 2-3 days before it may start to deflate.

Kick Your Whipped Cream Up a Notch

Sure, plain old whipped cream is good. But here are some ideas to make it better!

Mix one (or more) of these ingredients into your whipped cream when you add the honey:

Then get ready, because you’ll be wanting to top EVERYTHING with this stuff!

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Comments

  1. I make homemade whipped cream all the time and for me and my family it is the best flavor ever. It feels like you’re having dessert twice. Yum!

  2. Love homemade whipped cream and it’s so easy to make. I always put the electric beaters in the freezer along with the stainless steel bowl prior to whipping it up. Whips up even faster!

  3. does anyone know if i can use the fresh milk to get whipping cream? I was used to buying whipping cream until I moved to S America. i can vaguely remember, as a child, watching my gramma or mom skimming off the cream as it separates from the bottled milk – this was the ’50s’ – but have no idea of the process.

  4. I grew up with real whipped cream and that’s all I use. My son’s girlfriend was amazed the first time she saw me make whipped cream. The poor girl had never heard of it, now she loves it! It can be made hours ahead of time and kept in the frig until you need it. I think the vegan kind is made with canned coconut milk, the full fat
    one.