Cows milk destroys me. But goat- it does me well! Its MUCH easier to digest and I have found that many people with sensitivity to dairy do just find with goats milk products. Its great for the lactose intolerant too! Last year at this time I was using the ever so popular coconut whipped cream type recipe for my holiday desserts. Soon after I developed an intolerance to coconut. So, naturally I’m taking a different approach to whipped cream this year.
I have been toying around with different ingredients and finally found a combination that has been working quite well for me. I found at my local wegmans Meyenberg Evaporated Goat Milk. Its not quite as thick as heavy cream- but its similar. Please note that this is the ONLY product that I recommend to make this recipe. Its a shame that goat heavy cream is not available on the market.. maybe one day!
This whipped cream in many ways is very similar to the regular kind. It gets big, fluffy and taste just the same. It does not have that “goaty” flavor that you instantly taste in say Feta Cheese.
However, because this Evaporated Goat Milk is not 100% cream it tends to deflate. I’m hoping to find a way around this in the future. I might try boiling the evaporated milk down further to try to condense the fat content.
My biggest recommendation is to whip it up minutes before serving dessert!
Goats Milk Whipped Cream
1/2 can (about 3/4 cup) of Meyenberg Canned Evaporated Goat Milk (Vitamin D)
1/2 tsp (or more to taste) powdered stevia. (I tried using real sugar and it literally melted the whipped cream)
1/4 + 1/8 Tsp. Xanthan or Guar Gum
1/4 Tsp Lemon Juice
- 30 minutes prior to making whipped cream place your bowl, the whisks to your mixer and the can of evaporated goat milk into the freezer. You want all three really well chilled. This step is extremely important.
- Once chilled move quickly- add the the bowl the milk, stevia, xanthan gum and lemon juice. Quickly beat on high the whipped cream until it thickens. You will notice it will stop thickening after a certain point (around 1 minute of mixing). Place the bowl with the beaters in it back into the freezer to re-chill for about 10 minutes.
- Remove after the ten minutes. Beat again (this time the whipped cream will be twice as thick).
- Serve immediately.
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{ 8 comments… read them below or add one }
I found your site today, I am going to try this whipped topping as I have been looking for substitutes for dairy. I will try it with merinque powder as a stabilizer.
Here is a way to stablize your whipped cream. I have used it when I used my whipped cream as a frosting.
1/2 tsp gelatin powder
2 tbsp cold water
Your remaining ingredients from above-2 tbsp of the milk set aside
Sprinkle the gelatin over the water, stir. Scald the 2 tbsp of goat's milk and pour over gelatin, stir until dissolved. Refrigerate until the consistency of an unbeaten egg white. Whip remaining ingredients and fold in gelatin mixture. Use as you normally would.
Oh yes yes!! That should totally work. I had forgotten about the gelatin trick! Thanks so much for sharing!
Thank you for that tip! I don't like using powdered stevia or any kind of sugar substitute(Though I don't react to stevia thankfully as it IS more natural but React to other fake sugars) and really wanted to try this recipe as Im getting goats next week if all goes well and one of them is in milk!
Great recipe, thanks Brittany!! Out of curiosity (since I'm currently playing around with re-introducing some dairy or just goat dairy into my diet) do you find that you react to cow's milk ghee?
I tried it about a year ago- an Indian friend of mine made it from scratch and I seemed to feel fine after! But I haven't really tried eating store bought. Our Wegmans actually sells goat butter. I tend to just use that or coconut oil.
We use to always add powdered sugar to make whipped cream, will that work or will it cause it to melt like real sugar?
I have to be honest- I've been having some issues with this recipe since I posted it. sugar made it completely melt the other day.,
Tonight I'm going to boil it Down to condense the fat further then chill it. Hoping that solves the issue.