Whipped cream and raspberries were meant to be together! This delicious homemade dessert is so refreshing, will be ready in 5 minutes and comes packed with all the health benefits of raw milk.
A few more reasons why we loved this dessert with raspberries and whipped cream. It was:
What goes into our refreshing dessert?
Whipped cream made from raw milk is the main ingredient in our little dessert. I like to pair this whipped cream with fresh wild raspberries because they have a special aroma that helps transform a rather simple dessert into an exquisite treat (that also happens to be healthy).
Vanilla and cinnamon always add a subtle exotic flavor, while coconut sugar is responsible for adding a bit of sweetness to complete the rainbow of flavors.
If you don’t have access to fresh raspberries, you can always substitute them for other kinds of berries. Blueberries, strawberries, blackberries and even cranberries will work just fine.
In case berries aren’t in season where you live, you can safely use frozen berries. Feel free to mix different kinds of berries to give your whipped cream dessert a more personal touch.
Tips for beating the perfect whipped cream
You can make whipped cream by using full-fat cream but, in order to make the best whipped cream possible, you have to pay attention to a few details.
Things like the source of the milk you’re using, the way the cream was produced, its color or texture, all of these factors will influence the way the whipped cream will turn out.
Follow my tips below to make the best whipped cream ever:
- always use raw cream (sour cream) that comes from grass-fed cows.
- always use full-fat raw cream (at least 30% fat, ideally 40%) since the fat content of the cream brings up the flavor.
- your cream should have a pale yellow color, which comes to show you that the cows where the milk came from ate real grass (and thus the cream you’re eating is healthy).
- use full-fat cream that was not pasteurized or was only lightly pasteurized (it should state this on the package).
- you know that you have unpasteurized cream (raw cream) when it tends to go bad in a few days.
- the cream used should be just cream, no other ingredients should be indicated on the label (nothing!).
- prior to beating the whipped cream, store the sour cream in the fridge until it gets cold.
- use a cold dish and a cold whisk – store them in the fridge as well (or the freezer for 30-60 seconds) until cold.
- use a dish that is dry because water can ruin your whipped cream.
- consume the whipped cream immediately or store in the fridge overnight, but not longer.
Bonus tips for a delicious whipped cream dessert
Bonus Tip 1: Avoid using cream that was highly pasteurized, homogenized or UHT treated. These industrial processes work by removing most of the nutrients from milk, rendering it useless in terms of enzymes, probiotics, vitamins or minerals. Industrially processed sour cream is a low quality cream that doesn’t taste like the real stuff and so the whipped cream won’t taste good at all.
Bonus Tip 2: Instead of sour cream you can also use crème fraîche, aka the French version of traditional sour cream. Crème fraîche will have a slightly particular taste but it isn’t going to affect the taste of your dessert in a negative way (in fact it can turn out to be a nice variation).
If you decide to make this whipped cream dessert, let me know how it turned out. Share a photo on Social Media and tag it @refreshmyhealth so I can see what you came up with. I’d also appreciate if you could leave me a review.
Enjoy a delicious whipped cream and, as always, keep it HEALTHY!
What are your best tips for making the perfect whipped cream? Share below!
Homemade Raspberries Whipped Cream Dessert
- 250 g raw sour 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 sour cream is cold enough (from the fridge). The same goes for the whisk and the bowl that you’ll be using.
- Add full-fat cream, vanilla powder, cinnamon powder and coconut sugar into a bowl.
- Using a hand whisk, mix gently until the 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 and share with someone else!