Whipped Cultured Cream to Top Your Dessert

 

While most people would agree that too much sweet food isn't really a great idea for a standard diet, everyone likes a tasty dessert now and then.

There are ways to make more nutrient-dense desserts that will satisfy your sweet tooth with natural sweeteners and healthy fats. Using pastured eggs and cultured dairy can actually decrease the need for a sweetener in the recipe since they leave both your taste buds and your tummy satisfied.

A great way to add enzymes and probiotics to a dessert is through a cultured whipped cream topping. Most people are familiar with the process of whipping heavy cream to aerate and lighten it. Add a touch of maple syrup or honey and a dash of vanilla and you’ve got something that cannot be beat by the likes of a frozen “whipped topping” that doesn’t even contain cream.

By using cultured cream you’ll also add a nuttiness, in the case of crème fraîche, or a tang in the case of sour cream or kefir cream. It is quite common in European countries to top a sweet dessert with the tang of cultured cream.

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!

Here’s how:                                      

Whipped Cultured Cream

  • 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.

 

         
   
Cultured Whipped Cream


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