How to Make Homemade Whipped Cream

I can’t be the only one who used to sneak into the refrigerator when their parents weren’t looking to grab the can of whipped cream and fill my mouth full of it. Or even better, when there was a tub of Cool Whip in the freezer and you’d take more than a few spoonfuls and shove them in your mouth because of how good it was.

Ah, yes. The good ol’ days when I had no idea about hidden ingredients and what kind of damage they can do to our bodies.

It’s been a long time since I’ve had one of those aerosol cans of whipped cream in my fridge or tub of Cool Whip in my freezer simply because making the homemade version is so incredibly easy, tastes much richer, and has only a few ingredients — all of which you can put a “face” to the name.

Made with real organic whipping cream and mineral-rich maple syrup, this homemade whipped cream will knock your socks off and can be made in less than 5 minutes.

It’s perfect to (liberally) top on dairy-free pumpkin pie, homemade waffles, or to simply eat by itself.

Head over to Scratch Mommy to get my tutorial on How to Make Homemade Whipped Cream

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Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.

'How to Make Homemade Whipped Cream' has 1 comment

  1. November 2, 2016 @ 10:23 am Pumpkin Pie Filling (Without Condensed Milk!) - The Real Pantry

    […] Place on a cooling rack and allow to cool completely. Top with homemade whipped cream. […]


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