Wonderful Whipped Cream (milk and dairy-free versions)

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2 cups heavy whipping cream or heavy cream (NO half and half)
1 TBSP vanilla extract
1-2 TBSP sugar, honey, coconut/palm sugar, or maple syrup OR 1 tsp stevia (ratio: 1/2 tsp stevia per cup of heavy cream you can add more but start with less)

Mix all the ingredients together in a glass or metal bowl on high with a hand held mixer or low-medium on a stand mixer until it thickens to the desired consistency – if you beat too hard it will turn into almost the thickness of butter – after all butter is churned heavy cream!

Useful Youtube video of Marjorie Candle’s whipped cream at it shows how to use the handheld mixer but I modified the recipe because too sweet.

Enjoy with berries or stone fruit (peaches, plums, nectarines, etc, high quality grass-fed ice cream and top w/ tree nuts (pecans, sliced almonds, and/or walnuts) if you tolerate them and some mint leaves.

Heavy Whipped Cream from milk once made can be kept in fridge in coolest area container for up to 3-5 days.

Coconut Whipped Cream (dairy-free casein-free) inspired by Danielle Walker’s recipe
2 cups coconut milk or 1 can approximately 14-16 oz
1 Teaspoon vanilla extract
1-2 teaspoons sugar, honey, coconut/palm sugar, or maple syrup OR 1/2-1 tsp stevia (ratio: 1/2 tsp stevia per cup of coconut cream you can add more but start with less)

1. Put a can of coconut milk, or 2 cups fresh, in the fridge overnight or at least 8 hours. Chill a glass or metal bowl and beaters for at least 30 minutes in a freezer.
2. Carefully take the coconut milk from the fridge so you don’t agitate the separation. Scoop the cream that rises to the top and place inside the chilled glass or metal bowl. Save the thinner coconut water for smoothies or other uses.
3. Beat the coconut cream on high until peaks form, about 2-3 minutes.
4. Drizzle a teaspoon of sweetener in while the beaters are still going.
5. Place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.


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