You will never buy that awful, store-bought whipped topping again after tasting what REAL whipped cream is like. First, the ingredients are super basic and there is no corn syrup or oils, which are totally unnecessary anyway. This is made from pure, organic cream with three forms of real vanilla and a little coconut sugar. Frozen, it's nearly ice cream and from the refrigerator, it's amazing on top of your favorite dessert. I put it between two of my Chocolate Hazelnut Cookies as a sandwich and my kids were in heaven! Try it on top of my Dark Chocolate Super Brownies or with frozen bananas and my Dark Magic Shell. All of these recipes can be found right here on the site by searching for them in the right hand sidebar. The cookies and brownies are gluten free, low on the glycemic index, full of healthy ingredients and wide open for lots of tasty embellishments to suit your lifestyle!
INGREDIENTS
1 pint of organic heavy cream
vanilla paste or 1 whole vanilla bean
vanilla extract
vanilla salt
2 tablespoons coconut sugar
DIRECTIONS
Using a hand mixer is the easiest way to go. You can do this by hand but it will take a little longer and a little elbow grease. Pour the cream into a medium-sized bowl. If you are using whole vanilla bean instead of the paste, take a sharp knife and split the bean in half. Take the end of the blade and scrape the resin from the inside of each half into the bowl on top of the cream. Add 1 teaspoon of vanilla extract, the coconut sugar and a few dashes of the vanilla salt. Now mix! This process to go from thick cream to a dreamy, airy whip takes about ten minutes of constant stirring. You will see it get thicker and fuller as it comes together and then eventually, thick folds begin to form and peaks come to the top. You're finished! Store this in an air-tight container in the refrigerator or freezer. Lasts about a week in the fridge, longer in the freezer.
ENJOY!!
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