Guilt-less Desserts & Treats for your Family
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!
- 200 grams pitted Blueberries (I used frozen)
- 1 Tablespoons Maple Syrup (Optional, depending on tartness of berries)
- 1 Tablespoons Water
- 1/2 teaspoon Vanilla Extract
- 1 1/2 teaspoons Gelatine (Optional; will create a firmer cream)
- 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)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Maple Syrup
- Place the blueberries, maple syrup, vanilla and water in a small saucepan and bring to a slow, rolling boil.
- Place 2 Tablespoons of water into a small bowl and sprinkle the gelatine over. Allow to thicken.
- 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.
- Add the gelatine mixture to the pot after 5 minutes, stirring to ensure it is fully combined.
- Use a masher or blender to break down the berries slightly if still chunky. Allow the mixture to cool.
- 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.
- Turn the whisk off and add the cooled cherry mixture.
- 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