The only thing better than whipped cream has got to be whipped cream made with Ezra Cohen Montreal nut butters. Our nutty butters add more than just a dose of added deliciousness to this essential holiday treat—they also add body, texture, and a bunch of nutritious fiber, protein, vitamins, and minerals. How’s that for a dessert topper you can really feel good about?
Making whipped cream is super easy. So easy, in fact, that after making it once we guarantee that you’ll ditch the canned stuff once and for all. Better yet, it’s also endlessly adaptable. From extracts to spices to our scrumptious nut butters, the sky’s the limit when it comes to turning your whipped cream into the perfect complement to whatever you’re enjoying it with.
What Can You Put Nut Butter Whipped Cream On?
It wouldn’t be the holidays without whipped cream (though let’s be real, we eat it all year round).
Some of our favorite things to use nut butter whipped cream on include:
- Pies (pumpkin, apple, chocolate, banana cream… we’re not picky)
- Hot chocolate
- Pancakes and waffles
- Buttermilk biscuits
Spread some nut butter whipped cream in between two warm, freshly baked cookies for a heavenly dessert sandwich. Stir it into your coffee in the morning instead of cream or milk. Heck, spoon it into a bowl and top with an arrangement of fresh berries for a healthy snack at any time of day. There truly is no way to go wrong.
How to Make Nut Butter Whipped Cream
We told you that it was simple, and we weren’t kidding. Whipping up a batch of Ezra Cohen Montreal nut butter whipped cream takes just four basic ingredients, and can always be enhanced with other pantry staples that you might have on hand (such as ground cinnamon or pumpkin pie spice).
Here’s how to do it.
What you’ll need:
1 cup cold heavy whipping cream
¼ cup Ezra Cohen Montreal nut butter of your choice
¼ cup powdered sugar
1 tsp vanilla extract
- Add your heavy whipping cream and Ezra Cohen Montreal nut butter into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until mixture starts to thicken. If you don’t have a stand mixer, you can use a cold stainless steel bowl and a hand mixer, or even whip it up by hand with a wire whisk.
- Add in your vanilla extract and then gradually add in your powdered sugar. Continue to beat on medium speed until mixture is well combined and stiff peaks form. You’ll know you’ve got the right texture when you lift the whisk or mixer attachment and leave behind a peak with a little curl at the top. Be careful not to over-mix, since you don’t want it to turn into butter.
- Serve immediately, or redistribute into a container and store in the fridge. This whipped cream will stay fresh in the refrigerator for up to three days, or can be frozen for up to two months. If you decide to freeze it, thaw in the fridge for 15-20 minutes before eating to get to the right consistency as a topping (or just enjoy frozen right off the spoon—we won’t tell!).
This nut butter whipped cream is the tasty twist that you didn’t know your holidays were missing. Check out our blog for more great holiday treat ideas made with Ezra Cohen Montreal nut butters, including these three exceptional praline pecan butter recipes and these pull-apart nut butter muffin—the ideal breakfast after an evening of heavy feasting.