Whipped cream and raspberries were meant to be together. This delicious homemade dessert will be ready in 5 minutes and comes packed with all the health benefits of full-fat raw milk.
I like to pair my whipped cream with fresh wild raspberries, since they bring a special aroma of their own, transforming a rather simple dessert into an exquisite treat that also happens to be healthy. Vanilla and cinnamon add a subtle exotic flavor, while coconut sugar adds a bit of sweetness to complete the rainbow of flavors.
If you don’t have or don’t use raspberries, you can always substitute them for other kinds of berries. Blueberries, strawberries, blackberries and even cranberries will work just fine. And if berries aren’t in season where you live, you can safely use frozen berries. Feel free to mix different kinds of berries to give this dessert a more personal touch.
Tips for making the perfect whipped cream
You can make whipped cream from full-fat dairy, but to make the best whipped cream possible, you need to pay attention to a few details. Things like the source of the milk, the way the cream was produced, its color and its texture, all of these factors will influence the way your whipped cream will turn out.
Follow my tips below to make the best whipped cream ever:
- always use raw cream from grass-fed cows.
- always use full-fat raw cream (at least 30% fat) since that brings up the flavor.
- your cream should have a light yellow color, which simply means the cows ate grass and your cream is healthy.
- you know you have raw cream when it starts to go bad in just a few days.
- use full-fat cream that was not pasteurized or was lightly pasteurized at the most.
- your cream should be just cream, no other ingredients should be on the label.
- prior to using the cream, store it in the fridge until it gets cold.
- use a cold dish and a cold whisker – store them in the fridge or the freezer until cold.
- use a dish that is dry as water can ruin your cream.
- use immediately or store in the fridge overnight.
Bonus Tip: Avoid using cream that was highly pasteurized, homogenized or UHT treated. The industrial processes work by removing most of the nutrients from milk, rendering it useless in terms enzymes, probiotics, vitamins or minerals, and you’ll end-up with a lower quality whipped cream that doesn’t taste like the real stuff.
If you decide to make this dessert, let me know how it turned out. Share a photo on Instagram, tag it #refreshmyhealth so I can have a look. Enjoy!
What are your best tips for making the perfect whipped cream? Share below
Homemade Raspberries Whipped Cream Dessert
- 250 g raw cream (full-fat, grass fed, preferably unpasteurized)
- 2-3 tsp coconut sugar
- 1/2 tsp vanilla powder
- 1/2 tsp cinnamon powder (optional)
- handful fresh raspberries
- Make sure that your raw cream is cold enough (from the fridge). The same goes for the whisk and the bowl that you’ll be using.
- Add full-fat raw cream, vanilla powder, cinnamon powder and coconut sugar into a bowl.
- Using a hand whisk, mix gently until your cream starts to get thicker and thicker. This is going to take about 3-4 minutes.
- Do not over beat! Observe when your whipped cream is solid and doesn’t fall down from the whisk. That’s when you’ll know it’s ready.
- Add half of the whipped cream into one of those big coffee cups and decorate with fresh raspberries.
- That’s it! Enjoy!