Stabalized Whipped Cream

My recipes are grain free and refined sugar free and most are dairy free but not this one. I have taken on a life journey to improve my health. By changing my diet I have renewed energy and a renewed zest for life. This week I would not have made it to the gym as much as I did without my workout buddies. Some days you wake up and think I’ll just stay in bed. But not if you have friends who are counting on you. Plus it’s a great way to start my day.

For over 20 years I have been creating recipes. Years ago I wouldn’t write them down and my husband would complain as I sometimes wouldn’t remember how to make it or even what it was. He then started to encourage me to write them down. I love a large variety of food. My husband said, “you could eat a different meal for every day of the year.” I asked if that was a challenge he said “No.”

I can not draw or paint and I really admire people who can. My art lies in my creating and writing recipes. It took a lot of friends and family encouraging me to start a blog and share my recipes. I am so glad they did because it has opened up a brand new enthusiasm and creativity that for some reason I wasn’t exploring.

I thought an almond flavored whipped cream would go great with my American Swedish Vanilla CakeSwedish Vanilla Sauce or my American Swedish Princess Cake. In Sweden, whipped cream is often used as frosting and then topped with sliced or whole strawberries. Or use Homemade Marzipan for frosting. Use this as you would whipped cream.

 

 

2 cups heavy whipping cream

1 teaspoon almond flavoring

1/4 cup powdered vanilla monk fruit sugar

1 teaspoon cream of tartar

An hour ahead of time place your bowl and whipping and the beaters into your freezer. When making whipped cream remove bowl and beaters from the freezer. Pour cold heavy whipping cream into your ice cold bowl. Add almond flavoring, monk fruit sugar and cream of tartar. Turn mixer on low at first and blend until it begins to thicken adjust speed to a higher level as the cream gets thicker. Stop when it is a thick consistency.

LaRena's Corner
Cake before Marzipan topping

 

 

3 Comments Add yours

  1. Jeanette Wiggins says:

    Now you are talking my language!!! Love that you are working on this. It is not my strong suit and been wanting it so THANK YOU!! I know Viktoria loves to bake too so will share. I look forward to trying. Love ya, Jeanette

    Jeanette Wiggins

    On Sun, Jul 22, 2018 at 9:01 AM, LaRena’s Corner wrote:

    > LaRena’s Corner posted: “My recipes are grain free and refined sugar free > and most are dairy free but not this one. I have taken on a life journey to > improve my health. By changing my diet I have renewed energy and a renewed > zest for life. This week I would not have made it to th” >

    Like

    1. Thanks so much. Tomorrow is a Swedish Vanilla Sauce, next is From Scratch Marzipan and the next day is an American Swedish Princess Cake. Hope you like!

      Like

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