This is a fabulous discovery for me! I have been over 18 months without any dairy until I tried the SCD yogurt and now whipped cream, REAL WHIPPED CREAM! I have had it on berries, cakes, and pies all weekend, I finished a full recipe all by myself! Somebody stop me.........
2 c. full fat whipping cream
2.5 g yogourmet yogurt starter
1/3 c. honey, or to taste
1 T. vanilla (check ingredients and make sure there are no added sugars)
Heat the cream in a large pan over medium heat. Watch it closely and remove from heat once it reaches 180 degrees or just starts to simmer. Cool to lukewarm. Mix 1 c. of the heated cream with the yogurt starter in the container from your yogurt maker. Add the rest of the cream and stir well. Place in yogurt maker and cook for 24-30 hours. Place yogurt container in the refrigerator and chill until cold. Place cream in a large mixing bowl with half the honey and all of the vanilla. Beat with an electric hand mixer until the cream starts to thicken, taste and add more honey if you want it sweeter You can mix up to 1/2 c. honey into it. Continue beating until stiff peaks form. This cream will stay whipped in the refrigerator overnight, and maybe longer but I couldn't leave it alone to find out.
This cream will have the yogurt tanginess to it, it is not as sweet as regular whipped cream but I really liked it.
Note added 10/2009
I have been keeping this cream after whipping it in the refrigerator for up to 3 days and it is still fluffy and delicious.