#Sweetened whipped cream recipe how to#
#Sweetened whipped cream recipe free#

In regards to the monkey abuse for harvesting coconuts…l live in Thailand and when l first saw the whole monkey coconut thing…l was intrigued…my observations the good tasting coconuts have very tall trees…yes they use monkeys on very long cables or chains or roap…in this instance.the monkeys are the family pets…the men(owners) train them and give the monkeys a lot of attention…the roap and collars are, yes, a control. NOTE: Post updated 3/21/19 with brand recommendations, tips for perfect coconut whipped cream every time, and more photos. If you try this recipe let us know! Leave a comment and rating, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Frost your cake/cupcakes the next day and keep them in the fridge until ready to serve. For best results, we suggest making it and then refrigerating overnight. If you are wanting to use it to decorate a cake or cupcakes, please note that it is delicious, but doesn’t do well at room temperature (2 hours is probably the maximum it would be able to keep).

It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream! It’s perfect for topping desserts such as pie, hot cocoa, strawberry shortcake, and ice cream.

#Sweetened whipped cream recipe free#

Keep it sugar free by adding a little stevia to taste!ĭelicious Ways to Enjoy Coconut Whipped Cream.

Use immediately, OR (our preferred) make ahead and chill for 4 hours + where it will firm up even more!.

See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!.

If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!.

Before whipping, chill a large mixing bowl in the freezer for 10 minutes!.

Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.

Chill overnight, not in the freezer for best results.

Select a good quality brand of coconut milk (see recommendations above).

Trader Joe’s Organic Coconut Milk – 3/10 – chunky and hard – half liquid – blended into bits but too firm to whip.

Trader Joe’s Organic Coconut Cream – 5/10 – grainy / oily at first – grainy and didn’t whip well but wasn’t runny.

Whipped well, a little less fluffy / creamy than the others.

Field Day Classic Unsweetened Coconut Milk- 7/10 – watery on top, hard at bottom, but creamy to scoop.

Whipped easily, with a few more chunks and slightly less creaminess than the “classic” counterpart

Native Forest Organic Coconut Milk Simple (guar free) – 6/10 – scooped a little grainy, but fluffy out of the can.

Native Forest Organic Coconut Milk Classic – 8/10 – firm to scoop out, ⅓ liquid – whips up nicely, especially with the addition of a little coconut water from the can.

365 Whole Foods Organic Coconut Milk – 9/10 – firm to scoop out, half liquid, not too grainy – blended perfectly, especially after adding some of the coconut water to the bowl.

Aroy-D – 10/10 – amazingly fluffy when scooped out – little liquid on the bottom.

Nature’s Charm Coco Whipping Cream – 10/10 whipped nicely, used the whole can, subtly sweetened, so delicious.

Savoy Coconut Cream – 10/10 – firm on top, liquid on bottom, super fluffy / creamy when scooped out – guar free!.

This makes about 2 cups of whipped cream and so you can easily adjust the measurements up or down depending on how much whipped cream you need.We tested 9 brands and these are the results! Listed from best to worst: If your bowl of whipped cream sits too long before using it, it may deflate ever so slightly but you can rewhip it and it will fluffy back up again.Įnjoy the recipe! The measurements are very easy to adjust. I like to whip up a batch of whipped cream right before I need it. When you remove the beaters from the bowl, the cream should form medium to stiff peaks- it should be nice and billowy and hold it’s shape nicely.

Whip at medium-high speed until medium to stiff peaks form but be very careful not to over-beat or your whipped cream will look curdled.

Pour your cold, fresh-from-the-refrigerator cream into the chilled bowl along with your vanilla and sugar.

I like to chill my bowl and beaters (I use a hand mixer for this) in the freezer for about 10 minutes before whipping.

Whipped cream couldn’t be simpler to make with just three ingredients: heavy cream, vanilla, and confectioners sugar.

#Sweetened whipped cream recipe how to#

This homemade sweetened whipped cream recipe is one of those recipes that everybody needs to know– it’s reason enough to keep heavy cream on hand at all times! Your pies, cakes, and hot chocolate are naked without it (: How to make Sweetened Whipped Cream