How To Make Homemade Whipped Cream with Raw Milk

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Homemade whipped cream from the cream of raw milk is extremely delicious, easy and MUCH healthier for anyone that eats it! With just three ingredients and an electric mixer, you will have the best whipped cream anyone will have.

Making Whipped Cream With Raw Milk

Having whipped cream made from raw cream that is skimmed off of raw milk is absolutely delicious! The first time I made my own whipped cream from raw cream, I couldn’t believe how flavorful it was without any sweetener. If you have raw milk available to you, I highly suggest skimming off some of the cream to make your dessert extra special. 

Homemade vs Store Bought Whipped Cream

Although making your own whipped cream takes a little extra time, it’s BY FAR the better option to serve with your homemade dessert. 

If you have ever looked at the ingredients on the back of a whipped cream can or tub, you will notice that they use all kinds of unneeded ingredients. Just to mention a few, there are ingredients like water, seed oils, and thickeners. When whipped cream is made at home, there’s only three ingredients and they’re all items you’ll probably have in your kitchen. 

Ingredients for Homemade Whipped Cream

Cream

The cream that is used in this recipe is really the main ingredient! Without it, you would just have vanilla flavored maple syrup. While this recipe will work well with any cream, I suggest using the highest quality cream that you have available. If possible, use raw cream that has been skimmed off of a gallon of raw milk. 

If you don’t have raw cream available, the next best option is to use any cream without any gums or thickeners. As shocking as it might be, be sure to look at the ingredient list on the carton! Not all of the creams in the dairy aisle are just heavy cream as you might expect.

Sweetener

While it’s not necessary to sweeten homemade whipped cream, it’s common to have to have a little sweetener added. The choice of sweetener is up to you. 

If you’re looking for an un-refined sweetener option, I would recommend honey or maple syrup. Each of these options will provide a slightly different flavor but will usually pair great with any dessert. 

If you are going to use any kind of granulated sugar (such as cane, coconut, maple, date or turbinado) I recommend blending the sugar first. Blending will help to reduce the grain size and allow for the sugar to dissolve easier. 

Vanilla Extract

The addition of vanilla extract to whipped cream takes a simple pint of cream into the best whipped cream your guests will have! The delicious and classic vanilla flavor may be subtle but plays a big factor in the overall flavor and experience of the dessert.

If you want to get fancy with the vanilla flavor, try adding a bit of vanilla bean paste. A little vanilla bean paste will bring the beautiful black specks of the vanilla bean seeds to the final product. This will be especially delicious on any pie, crumble or with berries.

Looking for more recipes to enjoy with homemade whipped cream? you might enjoy this cream on top of a chai latte using this Amazing Chai Concentrate, this Caffeine Free Chai Concentrate or a Hot Cocoa with this Homemade Hot Cocoa Mix!

How to Store Homemade Whipped Cream

The best way to store homemade whipped cream is in an airtight container in the fridge. I’ve stored the final product in containers with snap top lids and canning jars with a two piece lid. Both work well to keep the freshness of this homemade whipped cream.

The Shelflife of Homemade Whipped Cream

Compared to store bought whipped cream, homemade whipped cream has a MUCH shorter shelf life. When fresh cream is used, it’s best to use your homemade whipped cream within 2-4 days. This will ensure the best flavor and texture of the whipped cream.

Ingredients and Tools

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1 Cup Raw Cream

2 TBSP Maple Syrup (or powdered sugar)

½ tsp Vanilla Extract

A stand mixer with a whisk attachment (or a hand mixer and a medium mixing bowl)

Directions

Add all ingredients in the bowl of your stand mixer

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On medium speed, whisk the ingredients together until the cream forms stiff peaks. Be careful not to over mix. Overmixing will result in sweet butter and maple flavored buttermilk! 

Once the cream has reached the stiff peaks stage, the cream is not ready for use! Use a spoon or silicone spatula to serve.

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If you’re preparing this cream for later use:

Use a spoon or silicone spatula to transfer the whipped cream into your storage container. Place in the fridge until you’re ready to serve.

Whipped Cream FAQ:

Can You Make Whipped Cream With Raw Milk?

Making whipped cream from raw cream that is skimmed from raw milk is absolutely delicious! The first time I made my own whipped cream from raw cream, I couldn’t believe how flavorful it was without any sweetener. If you have raw milk available to you, I highly suggest skimming off the cream to make your dessert extra special.

Homemade vs Store Bought Whipped Cream

Although making whipped cream takes extra time, it’s BY FAR the better option to serve with homemade dessert. 

If you have ever looked at the ingredients on the back of a whipped cream can or tub, you will notice that they use all kinds of unneeded ingredients like water, seed oils, and thickeners. When you make whipped cream at home, there’s only two or three ingredients used and they’re all items you’ll probably have in your kitchen already. 

What kind of Cream to use for Homemade Whipped Cream?

While this recipe will work just as well with any cream that has not gone bad, I suggest using the highest quality cream that you have available. If possible, use raw cream that has been skimmed off of a gallon of raw milk. 

If you don’t have raw cream available, the next best option is to use any cream without any gums or thickeners. As shocking as it might be, be sure to look at the ingredient list of the cream carton in the grocery store! Not all of the creams in the dairy aisle are just heavy cream as you might expect.

What kind of Sweetener to use for Homemade Whipped Cream?

While it is not necessary to sweeten a homemade whipping cream, it is most common to have whipped cream that has at least a little sweetener added. The choice of sweetener is up to you. 

If you’re looking for an un-refined sweetener option, I would recommend honey or maple syrup. Each of these options will provide a slightly different flavor but will usually pair great with any dessert. 

If you are going to use any kind of granulated sugar (such as cane, coconut, maple, date or turbinado) I recommend blending the sugar first. Blending will help to reduce the grain size and allow for the sugar to dissolve easier. 

Why Add Vanilla Extract to Whipped Cream?

The addition of vanilla extract takes a simple pint of sweetened cream into the best homemade whipped cream your guests have ever had! The delicious and classic vanilla flavor may be subtle but plays a big factor in the overall flavor and experience of the dessert.

If you want to get fancy with the vanilla flavor, try adding a bit of vanilla bean paste. A little bit of vanilla bean paste will bring the beautiful black specks of the vanilla bean seeds to the final product. This will be especially delicious on any pie, crumble or with berries.

What Is The Best Way to Store Homemade Whipped Cream

The best way to store this whipped cream is in an airtight container in the fridge. I’ve stored homemade whipped cream in containers with snap top lids and canning jars with a two piece lid. Both work well to keep the freshness of this homemade whipped cream.

What Is The Shelflife of Homemade Whipped Cream?

Compared to store bought whipped cream in a can or plastic tub, homemade whipped cream has a MUCH shorter shelf life. When fresh cream is used, it’s best to use your homemade whipped cream within 2-4 days. This will ensure the best flavor and texture of the whipped cream.

Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.