Whipped Cream

Growing up, I remember licking the beaters when my mom would whip cream for a dessert.   There is nothing like perfectly fluffy and sweet whipped cream.  It is important to source excellent quality cream.  Use raw, grassfed cream to yield the most nutrient dense product.  Realmilk.com or your local Weston A. Price Foundation Chapter are great starting points when sourcing quality dairy.  If you are local, please check in with Dr. Kevin or Ashley for our favorite sources.


2 cups heavy cream, preferably raw from grassfed cows

1-2 tablespoons raw honey, maple syrup, or 10-15 drops unredined stevia

1 teaspoons vanilla extract

Cream will whip the easiest when chilled; it is also a good idea to chill your mixing bowl for 15-20 minutes before whipping.  Pour cream into a mixing bowl and whip until it starts to firm up.  Add vanilla and sweetener of your choice. Continue to beat until soft peaks form.  Serve immediately or store in the refrigerator for up to 7 days.