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Stabilized raw whipped cream holding soft billowy peaks in a clear glass bowl

Stabilized Raw Whipped Cream With Honey for Later Full GAPS

A light stabilized raw whipped cream made with fresh raw cream, plain gelatin, filtered water, and optional raw honey for Later Full GAPS desserts.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 servings
Course: Dessert, Topping
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh raw organic heavy cream very cold; non-UHT and additive-free
  • 1/4 cup filtered water room temperature
  • 1/4 cup raw honey optional; use up to this amount
  • 1 teaspoon plain unflavored bovine gelatin
  • 1 teaspoon homemade vanilla extract optional; choose one flavor option
  • 1/2 teaspoon ground cinnamon optional; choose one flavor option
  • 1 tablespoon pure organic cocoa powder optional; choose one flavor option; occasional Later Full GAPS after digestive symptoms have gone

Equipment

  • Small stainless steel saucepan
  • Small stainless spoon or mini whisk
  • Chilled glass mixing bowl
  • Electric hand mixer or Ninja food processor
  • Flexible silicone spatula
  • Measuring cups and spoons
  • Pastry bag and tip, optional

Method
 

  1. Pour the filtered water into a small stainless steel saucepan and sprinkle the gelatin evenly over the surface. If using cocoa, whisk it into the water now until smooth.
  2. Set the saucepan over low heat and stir constantly until the liquid just begins to steam and the gelatin is clear and fully dissolved. Do not simmer.
    Clear dissolved gelatin water just beginning to steam in a close stainless saucepan
  3. Remove the pan from the heat. Stir in the optional raw honey and homemade vanilla or cinnamon, if using. Cool briefly, keeping the mixture fluid and slightly warm.
  4. Put the very cold fresh raw cream in a chilled glass mixing bowl.
  5. Beat on low, then medium, just until smooth soft peaks form and the lifted tip bends gently, up to 3 to 4 minutes with a hand mixer.
    Very cold fresh raw cream beaten just to soft peaks in a chilled glass bowl
  6. Keep the mixer running on low and slowly pour the fluid gelatin mixture at one side of the bowl so it is carried through the fresh cream.
  7. Stop beating as soon as the cream is smooth and a clean soft ridge with a gently bent tip remains visible, before it looks stiff or grainy.
  8. Spread or pipe immediately, or chill briefly if a firmer piping texture is needed.

Notes

GAPS placement: Later Full GAPS only, after the complete dairy-introduction sequence and fresh raw cream are established, generally at the end of the second year.
Fresh dairy: Use fresh raw organic non-UHT cream without additives. Commercial whipping cream does not replace it.
Gelatin cue: Heat only until the liquid is clear and just beginning to steam. Do not simmer.
Soft-peak cue: Whip the cold cream until a lifted peak bends gently, then stream in the fluid gelatin mixture and stop before the cream looks stiff or grainy.
Flavor choices: Use no added flavor or choose one measured option. Pure organic cocoa is occasional Later Full GAPS only after digestive symptoms have gone.
Cultured option: Use the separate Stabilized Sour Cream Topping when cultured sour cream fits but fresh raw cream does not.

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