Guilt-less Desserts & Treats for your Family


Blueberry Whipped Cream

Blueberry Whipped CReam

I love flavoured creams. This Blueberry Whipped Cream is at the top of my favourites list… although I think my list is more of a flat straight line with all the creams having equal billing!

This Blueberry Whipped Cream was made to frost the delightfully tasty Lemon Cupcake. It’s colour is so bright and wild; it’s a definite crowd pleaser.

Here’s a round up of some of my other Whipped Cream flavours.

PS. There’s 3 new creams in my Christmas E-Book “Mummy Made.It a Healthy Christmas” due out in November. Stay tuned!

 

 

Blueberry Whipped Cream
Yields 2
Print
Prep Time
24 hr
Cook Time
15 min
Total Time
25 hr
Prep Time
24 hr
Cook Time
15 min
Total Time
25 hr
Ingredients
  1. 200 grams pitted Blueberries (I used frozen)
  2. 1 Tablespoons Maple Syrup (Optional, depending on tartness of berries)
  3. 1 Tablespoons Water
  4. 1/2 teaspoon Vanilla Extract
  5. 1 1/2 teaspoons Gelatine (Optional; will create a firmer cream)
  6. 1 can Coconut Cream (400ml), can left in fridge overnight and the thick cream used; discarding the watery remains (this will be approx. 1 1/2 cups)
  7. 2 teaspoons Vanilla Extract
  8. 2 teaspoons Maple Syrup
Instructions
  1. Place the blueberries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
  2. Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
  3. Decrease the heat to medium/low and cook for 10-15 minutes, or until thick. Ensure that the pot is stirred regularly to prevent sticking or burning.
  4. Add the gelatine mixture to the pot after 5 minutes, stirring to ensure it is fully combined.
  5. Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool.
  6. In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
  7. Turn the whisk off and add the cooled cherry mixture.
  8. Whisk on medium until combined. Place the cream in the fridge and allow to thicken slightly before using. This will not take too long as the gelatine will help to stabilise the cream
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

 

 

2 Comments to Blueberry Whipped Cream

  1. Hi! I love the idea of these whipped toppings! I tried this blueberry one, but it was a fail. 🙁 I had to go through and read all of your recipes carefully. Finally, I figured it out after reading a note on the original coconut one (I think) and it said it can take up to 10 minutes to whip. Ohhh! That long! 🙂 so, I’ll have to try again. Maybe for newbies you could add that little tip to all of your whipped recipes?! :)) Thanks for the tasty recipes!

    • Jen, don’t throw it out just yet! It can be saved!
      There are a couple of tricks.
      Make sure the cream/milk is thickened before whipping. If it’s still like milk then it won’t thicken straight away.
      The blueberry ‘sauce’ will be nice and thick (although sometimes i just add uncooked purreed berries and that works too).
      If it hasn’t whipped enough put the flavoured cream back in the fridge for anywhere between 4-12 hours. The coconut cream will still thicken in the fridge when mixed with the blueberries.
      Alternatively, add gelatine (1 to 1 1/2 teaspoons dissolved in 1 Tb of left over coconut water, then lightly heat the thickened goo until liquid and whisk into cream). This will thicken in and set in the fridge in 4-6 hours.
      I hope this helps. I will take on board your suggestions and make some alterations in the instructions.

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