How to Make Homemade Whipped Cream – Paleo and Raw

How to Make homemade whipped cream with raw milk and coconut milk

Whipped Cream. Whipped Cream. Whipped Cream. I have so many memories as a kid sneaking into the refrigerator to open the can of whipped cream, tilt my head back and empty the contents into my belly. It was so good and so bad for me at the same time. Now I can do it as an adult at home without feeling guilty. So today I want to show you how to make homemade whipped cream with some tips and tricks I have learned along the way.

How to Make Homemade Whipped Cream

Who knew there was so much information on how to make homemade whipped cream? Well, there doesn’t have to be, but I like to make sure I provide you all the information you could need.

You can use full-fat coconut milk for this recipe or Raw Cream. I am the only one in the household with a dairy allergy so I am often making this with raw cream for the girls. I even sometimes eat it because it’s so delicious.

I want to be clear, the only raw dairy we recommend and use is from Organic Pastures. We are friends with the owners, know how well they treat their animals and their products are top notch. Make sure you check them out on Facebook and tell them the Caveman sent you.

Types of milk to make homemade whipped cream

So these are all the options I have used and tested while working on this post for how to make homemade whipped cream.

For the Dairy Version – We use Organic Pastures Raw Cream

For the Non-Dairy Version – We use Coconut Milk and here are our notes:

  • Native Forest Premium Coconut Milk – This has guar gum but is packaged in a BPA free can. This is my number one choice because Thrive Market carries it and it turns out perfectly every time. Get it at Thrive Market or on Amazon here.
  • Trader Joe’s Coconut Cream – This is my second option when it comes to coconut milk whipped cream for the results it creates. There are some questionable ingredients, but it hasn’t made me sick, so it’s ok as a second choice. You can get it on Amazon here.
  • Thai Kitchen Full-Fat Coconut Milk – This can has guar gum and is packaged in a BPA can. So if you are avoiding BPA’s, throw this can out and don’t even try it. For the whipped cream, it works as long as you use the full-fat but the volume is a little less than the native forest. You can get it on Amazon here.

Now if you didn’t catch my drift above, I highly recommend you use the Native Forest Coconut Milk and stick with it. It works every time and has never failed me.

Tips for making your Whipped Cream Succeed

While I claim to be a perfect chef, I mess up often and have learned a few lessons along the way. With those lessons, I can help you not make the same mistakes so here are some tips while learning how to make homemade whipped cream.

  • ALWAYS, I repeat always use Full-Fat Coconut milk.
  • Store your coconut milk in the refrigerator and that way you are always ready to make whipped cream.
  • To help your whipped cream succeed, store your mixing bowl or mixer bowl in the refrigerator for an hour before making.
  • Always make more than you think you need. You will end up eating more than you thought.
  • Note: If your coconut milk didn’t work, you probably got a dud can without the right fat content. You can fix it though. During the whipping process, try adding 1-4 tablespoons of tapioca flour slowly until it forms whipped cream. This can work but is not guaranteed.

How to Freeze Whipped Cream

To my delight, I found that homemade whipped cream freezes very well. I discovered this by accident when my beautiful wife plated whipped cream, froze it and then ate it like ice cream. It was genius!

To freeze your leftover homemade whipped cream, dollop spoonfuls of whipped cream onto a parchment-lined baking sheet. You can use a piping bag to make it fancy, or just throw it down by the spoonful.

Place the baking sheet in the freezer until your homemade whipped cream is frozen solid. Transfer the whipped cream to a freezer bag until needed.

In case you need ideas on how to use frozen whipped cream, here are a few of our favorites:

Kitchen Aid 5 Qt Stand Mixer
Kitchen Aid 6 Qt Professional Stand Mixer
Hand Mixer
Kitchen Aid Pro Line Hand Blender

4.5 from 2 reviews
How to Make Homemade Whipped Cream - Paleo and Raw
Prep time
Cook time
Total time
Serves: 1
For the Raw Milk
  • 1 (16-ounce) container refrigerated raw cream
For Dairy Free
  • 1 (15-ounce) can full-fat coconut milk
  • 1 tablespoon maple sugar or more to taste (optional)
  • 1 teaspoon vanilla or more to taste (optional)
Optional Flavors
  • freeze dried blueberries
  • freeze dried strawberries
  • freeze dried raspberries
  1. If using coconut milk, place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
  2. Remove from refrigerator, flip the can and open the can of coconut milk.
  3. There should be some water, pour this out separately and save to make smoothies.
  4. Now you should have all coconut cream that is solidified.
  5. Put this coconut cream in the bowl of a stand mixer or a large bowl.
  6. Turn your mixer or hand beaters to high speed and whip the coconut cream for 3 to 5 minutes.
  7. Whip until it becomes fluffy and light with soft peaks.
  8. Mix in the sugar and/or vanilla if using.
  9. Serve with fresh fruit, brownies or just eat it fro the bowl
Optional Flavors
  1. If you are going to add freeze dried fruit, add your freeze dried fruit to a [url href="" target="_blank"]food processor[/url] and blend to a powder. Once powdered, add your fruit to your homemade whipped cream after you have finished whipping the cream.
Store for up to 1½ weeks in an airtight container in the refrigerator or 6 months in the freezer


Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

Powered by ConvertKit


  1. Hello George, I have to say thank you for your instruction on how to make homemade whipped cream. I usually use whipped cream in my baking recipe, and of course, I have to buy it from supermarket. Now I can make it by myself, it í so great. I cannot wait to give it a try.

  2. About a year ago I read about the Paleo diet and realized I was already mostly living it anyway so I embraced it full time. Since I wasn’t really a big fan of bread and pasta to begin with, dropping them entirely was a snap though I do fall off the wagon sometimes for beans – especially chickpeas in the form of hummus ;-)
    I too have a dairy allergy – one I don’t dare cheat on – so for years I drank my coffee black and too sweet for health :-P. Finally Stevia came along and saved me from sugary self-destruction!
    So many times I heard about using canned coconut milk as a creamer, but between the yucky additives and the BPA I just kept skipping it. Recently I noticed a brand – Golden Star – at Walmart – much cheaper than Thai Kitchen yet in a BPA-free can and nothing in it but coconut an water! Tried it in my coffee with no sweetener at all and fell in love with coffee all over again :-)
    Handy tip time; since it has no preservatives it will go bad fairly quickly, even in the fridge, so I took to spooning that lusciousness into ice cube trays and then popping the frozen goodness into a freezer bag. Now I always have a quick shot of creaminess for my coffee ;-)
    If it cools the coffee too much to completely melt I just enjoy coffee flavored coconut cream as a bit of breakfast dessert ;-)
    Love your site! Thanks for all the great ideas!

    1. Hmm – just checked out your link to Amazon, and that looks pretty good too – might give it a try, since the cost is similar to my Walmart special and would save me a few trips to Wally World – I only shop there when I need coconut milk ;-)

  3. I use Aroy-D coconut milk or coconut cream. No guar gum or anything else, other than coconut and water. BPA free can too. Makes awesome coconut whipped cream.

  4. I have some containers of Coconut Cream – would that work the same as the coconut fat from the top of the can? I think it is the same thing?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: