November 29, 2008

scd whipped cream

Since Thanksgiving is a special holiday, and I wasn't planning to make a huge spread, I decided that I wanted to try making something really special for myself. What I really wanted was whipped cream. And I was determined to have it.

Those of us who are gluten free know that many recipes, especially the really special ones usually require advance planning. Special recipes for the Specific Carbohydrate Diet require even more, and often advance preparation as well. Making SCD whipped cream is one of those recipes, but is absolutely worth the wait.

After my first attempt, which produced the goat's milk sweet cream, I conferred with S. I decided that the best way to go would be to actually make yogurt from heavy cream and she told me that it needed to culture for 48 hours, rather than a mere 24. So that's what I did. (When S tells me something, I know she's done her research) I owe this recipe entirely to S for her guidance, even if I did the 'work'.

Yesterday was a wonderful day. I had the Trainer all to myself for the whole day. He accompanied me around Queens on my errands. We rode our bikes through a cool, clear blue day from the library to the bike shop, to Trader Joe's and back again, and then with wide eyed wonder through the holiday market at Union Square. We went to three pet stores looking for the perfect clear plastic balls for the gerbils. At the end of the day, we came home to have David Lebivotz's rosy poached quince* with a dollop of whipped cream. Absolute heaven for the end of a heavenly day.

* I used three quince, 1/2 cup honey, 1/2 lemon and 3 1/2 cups water

SCD Whipped Cream
12 oz heavy cream
3 1/2 oz yogurt or yogurt starter for 1 quart yogurt (right now I'm using Fage fat free yogurt)
3 oz (about 1/4 cup) honey
1 tsp vanilla extract
Three days before you want to serve thee whipped cream, start culturing the yogurt. In a medium size sauce pan heat the cream, while stirring, almost to boiling. Allow cream to cool to 100-110° F. Mix a small amount of cream with yogurt started until smooth with no lumps. Add starter mixture to remaining cream and mix thoroughly. Pour cream into three yogurt cups and culture in yogurt maker for 48 hours. When done culturing, chill in refrigerator over night. Mix cultured cream, honey and vanilla in a medium bowl. Begin beating with electric mixer on low speed until honey and vanilla are mixed through. Continue beating at a higher speed until whipped cream forms. Store in a jar or container in fridge. This will last up to a week (if you don't eat it all first) but it will start to separate just a little after the first two days.


Kelly said...

This looks so amazing! I have been meaning to get back into culturing - coconut milk that is (since I can't tolerate dairy). Have you ever tried coconut milk kefir? Zoe and I absolutely love it. She'll tell me, "Mommy, I want to make yogurt!" I'm so glad you reminded me!

Vittoria said...

I haven't even seen coconut milk kefir before. I'm still a few months away from adding coconut back into my diet after starting the SCD. I know I've seen recipes for coconut whipped cream floating around, I think you use the cream from a can of coconut milk. I'd love to try culturing coconut milk at some point when I can have it. That's a great idea!

Kelly said...

Right, sorry, I forgot coconut comes later in SCD. But, yea, when we make it we use canned whole, not "lite," coconut milk, and kefir starter. Then we leave it on the counter for a day or two before putting it in the fridge. I don't think it's available in stores, like the kefir made with dairy. I don't actually know anyone else but me who uses coconut milk. Most people who make it themselves use the juice from coconuts. I tried it once, even used fresh young coconut. It was so hard to open the coconut and I didn't really like the taste of the kefir we made with it. It was after I read The Body Ecology Diet.

I'd love a recipe for coconut whipped cream! I usually just refrigerate whole coconut milk, and it will stiffen up like whipped cream. I think it's due to the fat content.

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saintdeer said...

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Chef D

Vittoria said...


I'm so pleased that you found my site, and that it has been helpful to you. Please feel free to email me with any questions you may have.


Elizabeth said...

Hi! I love SCD - it's done wonders for my belly. I've been craving whipped cream for my coffee lately and just came across your recipe - I'm very excited! I'm curious though - you said to use 3 1/2oz yogurt and 12 oz heavy cream to make 1 quart - but ~16oz is only 1/2 quart or two cups. Is that right? Just want to make sure - I've never used such a high starter to cream ratio (I usually use 4oz yogurt for 1/2gallon!)

By the way - Fage is absolutely the best commercial yogurt to use for starter! The cultures are different and it makes for deliciously smooth yogurt that's not even tart!

Many thanks-

Valerie said...

I found this recipe last month when I was searching for SCD Compliant Whipped Cream to use in Tiramisu (it was the Daring Baker's Challenge). The results were excellent! I will be making it again this month, as the challenge involves whipped cream. I was wondering if it would be ok for me to post the recipe on my blog? I linked to this page in my DBC post, but would like to get the whole recipe out there.
Thanks again for a great recipe. I could seriously eat this stuff with a spoon and be a very happy girl.
If you have a minute, check out my blog at
Happy Weekend to You! - Val