Go Back
Civilized Caveman

How to Make Homemade Whipped Cream - Paleo and Raw

4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

For the Raw Milk
  • 1 16-ounce container refrigerated raw cream
For Dairy Free
  • 1 15-ounce can full-fat coconut milk
  • 1 tablespoon maple sugar or more to taste optional
  • 1 teaspoon vanilla or more to taste optional
Optional Flavors
  • freeze dried blueberries
  • freeze dried strawberries
  • freeze dried raspberries

Method
 

  1. If using coconut milk, place the can of coconut milk in the refrigerator and leave it there until well-chilled; we left ours in overnight.
  2. Remove from refrigerator, flip the can and open the can of coconut milk.
  3. There should be some water, pour this out separately and save to make smoothies.
  4. Now you should have all coconut cream that is solidified.
  5. Put this coconut cream in the bowl of a stand mixer or a large bowl.
  6. Turn your mixer or hand beaters to high speed and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light with soft peaks.
  8. Mix in the sugar and/or vanilla if using.
  9. Serve with fresh fruit, brownies or just eat it fro the bowl
Optional Flavors
  1. If you are going to add freeze dried fruit, add your freeze dried fruit to a food processor and blend to a powder. Once powdered, add your fruit to your homemade whipped cream after you have finished whipping the cream.

Notes

Store for up to 1 1/2 weeks in an airtight container in the refrigerator or 6 months in the freezer