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Over the years since I have been working in the kitchen for our Wise Traditions Conferences, we have tweaked to improve some of our recipes, while also creating new ones. This particular recipe I created earlier this year when I need a dessert – fast! It is so simple that I’m surprised no one else had previously come up with this (if you’ve seen something similar, let me know!).
Just for fun I am including the ingredients for 600. I hope you enjoy this recipe as much as my own family does!
Ingredients
- (serves approximately 600)
- 5 gallons cream cheese, soft and whipped
- 5 gallons heavy cream
- 1 gallon maple syrup
- 3 cups vanilla
Or…
- 1 cup (8 oz.) organic cream cheese, softened
- 1 cup organic, preferably raw, heavy cream
- 2 Tbsp maple syrup
- 2 tsp pure vanilla extract
Instructions
- Whip softened cream cheese until soft and light. Add heavy cream, maple syrup and vanilla while continuing to on high speed.
- Whip until light and fluffy. Scoop into small serving bowls and chill for at least 2 hours before serving.
- Top with fruit compote or jam, if desired. Serves 6-8.
Oh, man!
This is a favorite dessert on the keto world – subbing the maple syrup for stevia of course! There are many variations. I have been doing the basic one for a couple of years and topping with blueberries or raspberries and chopped macadamia nuts. Lately I have added peanut butter with a drizzle of melted Lily’s chocolate chips, or a little bit of pumpkin and some pie spices to change it up. So yummy!
I’d not seen this recipe anywhere before, but was sure I wasn’t the only one who had figured out that whipping cream cheese and heavy cream together would make a fabulous dessert! But I also make different variations, including using Yacon syrup instead of maple syrup for a low-carb friendly treat which, incidentally, tastes amazing!
I don’t have straight cream, but I have raw whole milk, if I try to be careful when pouring to not mix cream up too much, do you think that will work?
Amy, you may carefully scoop off the heaviest cream from the top of your jar, after letting sit, refrigerated, for at 12-24 hours. If your milk is in a jug, pour it into a bowl or jar and cover with plastic wrap to make this easy.
I leave raw milk in 1/2 gal canning jar (wide mouth) in frig for at least a day. Then I use a small ladle, like for gravy or such, and carefully scoop out the cream that comes to the top.