Easy Whipped Cream
There’s nothing quite so lovely as homemade whipped cream. Pure and simple, it adds elegance to every dessert and elevates its status from meh to WOOO HOOOOO! And who says whipped cream only goes on dessert? My favorite is berries sitting on top a fluffy layer of rich cream. Decadent. While heavy cream is a dairy product, many people find that they tolerate it much better than milk or half and half. The fat content is high and there is minimal lactose in heavy cream making it much less problematic. Also, because it is so rich, a little goes a long way.
1 cup of cream
2 t. vanilla extract or 1 t. almond extract
There are a few ways you can make whipped cream “paleo style”. The first step is finding a good, grass fed/pastured cream with minimal ingredients. Two that I like are Organic Valley Heavy Whipping Cream and Kalona Super Natural. Next, you need a flavoring like vanilla or almond extract to add to the cream which gives it just enough extra flavor without having to add any sugar. At this point, you can add about 1 cup of cream and 2 t. vanilla extract or 1 t. almond extract (or a combo of both) to a bowl and whip it with a mixer until stiff peaks form. Be careful not to overbeat or it will be a big oily mess and you will have butter on your hands. These days, I prefer to use my favorite kitchen gadget to make perfect whipped cream and it’s called the Mini Whip.
All you do is pour the cream into the container, add the vanilla, screw the top on, and screw in the small “cream charger” which is a nitrous oxide cartridge. Shake gently and then press the handle. VOILA…you have delicious, easy to dispense whipped cream ready to go. It keeps nicely in the fridge for about a week. But it won’t last that long because you will be putting it on everything!