Whipped Cultured Cream to Top Your Dessert


A great way to add enzymes and probiotics to a dessert is through a cultured whipped cream topping. Whipping heavy cream to aerate and lighten it, with a touch of maple syrup or honey and a dash of vanilla, makes something that cannot be beat by the likes of a frozen “whipped topping”.


There are several options for making whipped cultured cream:

Each of these will produce a rich, flavorful topping when whipped, but all have a slightly different flavor. Try one of the cultures you already have, or experiment with all three!                                      


  • 2 cups cultured cream (sour cream or kefir cream  or crème fraîche made with heavy cream)
  • 4 tablespoons maple syrup (more or less to taste)
  • Dash of vanilla extract, cinnamon, nutmeg, or other flavorings


Place cultured cream, maple syrup, and flavoring in a large bowl and beat using a hand-held mixer or a whisk until soft peaks form.


Try Whipped Cultured Cream to Top These Desserts:


Cultured Whipped Cream

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