In 5 minutes flat with only 3 ingredients, learn how to make homemade whipped cream for your favorite desserts and toppings!
Chill heavy cream completely.
Place mixing bowl and beaters in the freezer for 15 minutes before making whipped cream (optional but will yield best results).
Add VERY COLD cream to the cold bowl.
Immediately whip with an electric mixer (or stand mixer with whisk attachment) on medium speed until soft peaks begin to form.
Add the maple syrup (or other sweetener of choice) and continue to whip until medium peaks form. You want the peaks right in between soft and stiff, so it will have a pillowy texture but still hold its shape in the refrigerator.
Use right away for best results, or store in fridge for up to 5 days (if using store-bought cream; raw cream doesn't last as long).
*If using raw cream:
Keep in mind that results will vary depending on the cows' diet and time of year, which affects butterfat percentage.
Each batch of raw milk is different. Sometimes the cream is heavy, sometimes it's lighter.
It's also best if used immediately and not stored in the fridge, since raw cream tends to separate and lose its pillowy texture.
**Delicious alternative natural sweeteners include:
Homemade Whipped Cream Recipe (with raw or store-bought cream) https://traditionalcookingschool.com/food-preparation/homemade-whipped-cream/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=How+To+Make+Homemade+Whipped+Cream+%28raw+or+store-bought+cream%21%29