Honey Whipped Cream Recipe
Whipped cream is a delightful treat; it's as simple as that. Who among us doesn't have fond memories of plopping a dollop (or two) of the stuff atop a piece of pie, an ice cream sundae, or a mug of hot chocolate? And to make this classic treat even tastier, you should skip the canned stuff and make fresh whipped cream yourself. Want to take it up even one more notch? Then just follow this recipe for honey-sweetened whipped cream from recipe developer Sher Castellano.
With just a few minutes of prep and scarcely 5 minutes of hands-on work — not to mention an ingredients list of just a few kitchen staples — you can whip up (sorry, we had to) an amazingly rich, tasty treat that will go great on everything from pie to ice cream to cocoa to coffee to, well, a spoon (we won't judge you if you don't judge us).
Gather your honey whipped cream ingredients
As noted, this recipe uses pretty standard stuff. Save for the heavy cream itself, all it uses is some honey, vanilla extract, and fine sea salt.
"The salt is the secret ingredient in this recipe," says Castellano, as "salt balances sweet." She also adds: "Using heavy cream is suggested for the best structure, as whipping cream is slightly different." The main difference between the two is fat content, with the former having a higher ratio of fat to milk, according to Healthline.
Chill your tools and prep your ingredients
This recipe starts with a bit of waiting. The first thing to do is place the mixing bowl and beaters of a hand mixer in the freezer and let them chill for at least 10 minutes.
Meanwhile, you can measure out a cup of heavy cream (then put it back in the fridge, as Castellano swears by using cold cream), a tablespoon of honey (don't chill it!), ½ teaspoon vanilla extract, and ⅛ teaspoon fine sea salt.
Add the ingredients and mix away
Pull your bowl and beaters out of the freezer and add in the cream, honey, vanilla extract, and salt — all of the ingredients go in together. Next, whip everything on the medium speed setting of a hand mixer for 1 minute, or until the cream has become fluffier in consistency. At that point, switch to the high speed setting and continue to whip away at your sweetened, salted, flavored cream until stiff peaks form.
Enjoy (quickly)!
That's it! You're done! And ideally you're ready to dollop this sweet stuff right onto a slice of cake or pie, a tasty beverage, some ice cream, or what have you, because it's at its best when fresh. "Whipped cream can be stored in an airtight container in the refrigerator for up to 12 hours," Castellano says, but she adds: "After 12 hours of storage, the cream may start to fall and get watery; it is not bad to eat, but the texture may have changed."
The good news is you can always make a fresh batch in mere minutes.
- 1 cup heavy cream (kept cold)
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- Place a mixing bowl and beater attachments of a hand mixer in the freezer for 10 minutes.
- Pull your bowl and beaters out of the freezer and add in the cream, honey, vanilla, and salt.
- Whip on the medium speed setting of your hand mixer for 1 minute, or until the cream has become slightly fluffier in consistency.
- Switch the speed to high and continue to whip until stiff peaks form.
- Whipped cream can be stored in an airtight container in the refrigerator for up to 12 hours.
| Calories per Serving | 74 |
| Total Fat | 7.3 g |
| Saturated Fat | 4.6 g |
| Trans Fat | 0.0 |
| Cholesterol | 27.2 mg |
| Total Carbohydrates | 2.0 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 2.0 g |
| Sodium | 31.8 mg |
| Protein | 0.4 g |
