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Sunday
Oct132013

Cinnamon and Coconut Sugar Whipped Cream

I have had a lovely weekend with family, but visiting with family is a social affair not to be spent isolated in my back-of-the-house kitchen. Except late at night when my Mom and I make fermented collards, kraut, green beans and peppers (maybe next year October will be my month of ferments). Regardless any sweets or treats we have enjoyed have been beyond simple, just like this very basic little recipe. I served this straight on small little dishes as an end to a light meal, however it is wonderful on top of hot chocolate or coffee, pumpkin pie or apple crisp, or really any number of fall treats.

 

Cinnamon and Coconut Sugar Whipped Cream

1/2 cup heavy cream, very cold

1 tsp coconut sugar, run through a spice grinder or small food processor

3/4 tsp cinnamon

tiny splash of vanilla (1/4 tsp)

 

Use whisk attachment of a stand mixer or hand held electric beater and whip cream until it begins to hold some form. Add sugar, cinnamon and vanilla and continue to whisk until it is well combined and the whipped cream holds its shape.

 

Serves 4 small 1/4 cup portions

Nutrition per serving:

107 calories

2g carbohydrates

0g fiber

0g protein

12g fat

1g sugar

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  • Response
    Amazing… Thank you for posting-this is precisely what I was searching for to put on pumpkin pie! A debt of gratitude is in order for offering this data and formula to us. Truly cool stuff and justifiable. I need to say that make utilization of essay writing services in your articles ...

Reader Comments (1)

Thank you for posting- this is *exactly* what I was looking for to put on pumpkin pie! :)

November 28, 2013 | Unregistered CommenterErin

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