{Real Food} 1 Minute Blender Whipped Cream

+J.M.J.+

You know those strangely addicting to watch cooking videos all over Facebook? The dessert ones very often call for Kraft Cool Whip. I used to eat it whenever I had pie as a kid, and I always knew I didn’t quite like it as much as I remembered when the holidays rolled around and I ate it again. Have you seen the ingredients? Per the Kraft website…

INGREDIENTS

WATER, HYDROGENATED VEGETABLE OIL (COCONUT & PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SKIM MILK, CONTAINS LESS THAN 2% OF LIGHT CREAM, SODIUM CASEINATE, NATURAL AND ARTIFICIAL FLAVOR, XANTHAN AND GUAR GUMS, POLYSORBATE 60, SORBITAN MONOSTEARATE, SODIUM POLYPHOSPHATE, BETA CAROTENE (COLOR).”

Wow. Since ingredients are listed in order of most used to least, Cool Whip is mainly water, hydrogenated oils, and two types of corn syrup. Then there are all of those additives… maybe we should just make whipped cream with some…heavy cream?

Here is our favorite homemade whipped cream, with a flavored twist, using just four real food ingredients.

I always use organic, and in the case of dairy, raw, ingredients for this when feasible.

I add 8oz of heavy cream to a blender, and blend on low for about 30 seconds, until it starts to thicken up.

Then I add in 1 – 2 tablespoons of real maple syrup, 1/2 teaspoon of almond extract, and 3 tablespoons of cream cheese. (You could use vanilla instead of almond, but this is our current favorite flavoring).

I blend again on low for about 20 to 30 seconds until everything is smooth, and that’s it!

This stuff is amazing, and just takes a minute to blend. We like it in crepes, as a cake filling, and a dollop in my Sunday morning coffee is divine.

Trader Joes Organic Etheopian blend with the homemade cream added

A variation we enjoy is adding in a handful of these frozen Trader Joes cherries, thawed and chopped up in to the cream. This is a fantastic topping on our whole wheat pancakes. Philomena doesn’t even care if I don’t use any syrup on hers when the cherry whipped cream melts all over her warm pancake!

There is no refined sugar, no corn syrup, no junk oil, no hard to pronounce additives or preservatives, and it is so much more flavorful than Cool Whip could ever dream to be. You can always omit the cream cheese for a fluffier texture, but we love the thicker “filling” consistency in our house.

This also refrigerates nicely for a few days. I love making it on Saturday for Sunday’s crepes or pancakes.

I hope you consider skipping the artificial whipped topping products and trying this out the next time you need whipped cream.

______________________

Enjoy this post? You may also like Sunday Preparations + {Real Food} White Sauce Lasagna and Birthday Party + {Real Food} Salisbury Steak Dinner