Homemade Raw Whipped Cream (GF)


Traditional recipes for whipped cream call for ultra-pasteurized cream and refined sugar, but you can easily create a wholesome creamy topping by substituting with organic raw milk cream and pure liquid raw honey.

Homemade Raw Whipped Cream is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.

Homemade Raw Whipped Cream

Yield: 2 cups of whipped cream

Homemade Raw Whipped Cream

Ingredients

  • 1 cup raw heavy cream, plus 2 tbsp
  • 1 tbsp raw honey (liquid raw honey is easier to incorporate than solid/creamy raw honey)
  • 1/4 tsp pure vanilla extract

Instructions

  1. In a medium bowl, add honey, vanilla and two tablespoons of cream. Using a hand mixer on high speed, blend until well incorporated.
  2. With mixer running, add one cup of raw cream and continue to beat on high for several minutes until cream begins to show stiff peaks. (Do not overmix or you'll end up with clotted cream.)
  3. This creamy-delicious topping is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.
http://thenourishinghome.com/2012/03/homemade-raw-whipped-cream/

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Comments

    • Kelly says

      Hi, Lois. It sounds like you may be whipping it too long and maybe try beating it at a lower speed. It also helps to mix in the sweetener and vanilla before you add the rest of the cream – that’s the trick I do. But here’s a link to a free recipe book that includes a similar raw whipped cream recipe from the brand of raw cream that I buy (see pg 9). OP explains a bit more about the butter issue. Hope this helps! Blessings, Kelly :)
      http://organicpastures.com/pdfs/Recipe%20Book.pdf

    • Kelly says

      Hi, Char! I prefer to use liquid raw honey over cream-varieties because it’s easier to pour and incorporate into recipes. I get mine from http://www.AzureStandard.com. (If you’re in an Azure Standard co-op the item # is: SW011.) I buy it by the gallon to save money, as it’s much more economical to purchase it by the gallon and then transfer it into smaller jars for easier use/storage. I’ve also purchased liquid raw honey at whole foods type markets and via local beekeepers. If you are not in the Azure co-op and are having a hard time locating liquid raw honey in your area, you can certainly order it online. But you can also just use a good quality local liquid honey. I’ve found wonderful local honeys at farmers markets as well from local beekeepers. Hope this helps! Blessings, Kelly :)

  1. Becky says

    Hey Kelly! I just found your website from a link over at Jill theprairiehomestead.com. I’m just in love with your website. So beautiful! This is probably a dumb question, but I’m confused over your liquid/solid honey. Isn’t all honey liquid? What is solid honey? I can’t wait to try some of your recipes…especially the Lemon Custard Cups…yum-o!
    Becky

    • Kelly says

      No worries, Becky. Honey can come in two forms, well more, as some add the honeycomb, etc. But there is a traditional version we all know – liquid and there is a version that is solid (like the consistency of coconut oil on a cold day). Solid or creamy is a great way to describe truly raw honey and it is different than crystallized honey, which is liquid honey that has sat for a long period of time and changed from liquid to solid form.

      Solid raw honey is very nutritious because it contains highly beneficial bee pollen granules, bee propolis, vitamins, minerals and enzymes. There are many raw honey brands such as the brand Really Raw Honey that you can purchase to enjoy the benefits of truly raw honey. But if you heat solid raw honey, as in baking or cooking, you destroy those live beneficial nutrients. Also solid raw honey can be more difficult to measure and incorporate into recipes. I’ve been able to find a nice liquid raw honey that I get through my Azure Standard co-op. It’s filtered, but not heated. It’s also much less expensive, so I use it for all my cooking and also in recipes like whipped cream where you can’t use a heavy solid honey.

      But I also use really raw honey too. I reserve this creamy nutritional powerhouse for spreading on biscuits, breads, smoothies, etc. where I will be eating it raw, not heated in order to obtain all its wonderful live, active nutrients.

      I hope this helps! Welcome and feel free to ask questions any time! Blessings, Kelly :)

  2. Candi says

    Hi, I’m in Orange County also and would really like more info on how to join your co-op. I have several kids with food allergies and that has been the push to fully change my family’s diet. I just found your blog today and am really enjoying it!

  3. Karina says

    Hi again! (: Just wondering if you can/often use coconut milk for whipped cream. And if so, do you have a preference and why. Thanks!

    • says

      Hi, Karina. I use both actually depending on the recipe and who I’m serving. Traditional whipped cream using heavy cream is perfect for anyone who does not have a dairy intolerance. It actually holds up better than whipped cream (doesn’t separate as easily and stays fluffier longer). However, for those who are DF or for certain recipes that work well with it’s slight coconut flavor, whipped coconut cream is an excellent substitute. Here’s a recipe for whipped coconut cream, incase you want to give it a try: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
      Blessings, Kelly :)

  4. Karina says

    Thank you so much! I’m so enjoying your site. May God continue to bless your ministry. His kindness and generosity shine through you.

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