Do you love whipped cream, but hate that most store brands are really just whipped hydrogenated oil? Making your own is really easy and will keep in the refrigerator for several days.
Here’s our recipe we use.
INGREDIENTS
- 1 pt Cream from Raw Milk (from your local farmer, of course!) Heavy Whipping Cream from the store works too.
- 1/4 c Cocoa Powder
Use sweetened for dessert topping and unsweetened for dipping berries or other fruit - 5 tbsp Powdered Sugar
- 1 splash Vanilla Extract
INSTRUCTIONS
Pour cold cream and a splash of vanilla into your mixing bowl and starting at a lower speed, slowly begin to mix in your cocoa powder and powdered sugar. Gradually increase speed until you are beating at a high speed. Now, here’s the hard part… Leave it be and let it whip. This is where you may think, ‘It’s not doing anything!”, but then, all of a sudden, little peaks will start to form and you can do a little happy dance.
When the cream is ready, it will look like this.
Jar it up and store it in the refrigerator, or go ahead and drop a ginormous reasonably sized dollop in your morning coffee and sip happy.
Red Rooster Farms 