Sam's Ripped Cream Recipe
Ingredients
1 cup heavy whipping cream
3 tablespoons powdered sugar (more or less if desired for your preferred level of sweetness)
½ teaspoon vanilla bean paste or vanilla extract (or extract of choice, such as peppermint, almond, lemon)
8mL (about ½ tablespoon) MCT oil of choice (recommendations: Rainbow Driver)
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Yield & Dosage
This recipes yields about (16) 2 tablespoon servings.
Using 8mL (about ½ tablespoon) MCT oil in this recipe will result in about 0.5mL MCT oil per 2 tablespoon serving, roughly 10mg THC. If using the CBD:THC 5:1 MCT Oil, it will be roughly 2mg THC and 10mg CBD per serving.
Directions
1) Place a mixing bowl (preferably glass or metal) into the freezer for about 15 minutes.
2) Place your whisk (either handheld or electric mixer attachment) into the freezer for about 15 minutes.
3) After 15 minutes, remove the bowl and whisk from the freezer. Maintaining cold tools is key for whipped cream.
4) Add heavy cream, MCT oil, vanilla, and powdered sugar to the bowl.
5) Using an electric mixer, begin with low speed and increase to a higher speed as the cream begins to thicken, for about 5 minutes. It will splatter, so be prepared! If mixing by hand, this may take longer: 5-8 minutes.
6) If the peaks aren’t stiff, you may want to whisk for a little longer. Avoid over-mixing the cream. If it begins to turn yellow or stiffen too much, you’ll end up with a very sweet butter (which is great on french toast).