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Honey Whipped Cream
Honey Whipped Cream
Erin McDowell

The moment you whip cream at home, you realize how amazing it is compared with the stuff in a can. It’s fresh, it’s chemical-free and you can sweeten it to your taste. We’re currently all about using honey to sweeten our whipped cream and serving it generously with ice creambaklava pie or fresh seasonal fruit.

2 cups

1⅓ cups heavy cream

3 tablespoons honey

¾ teaspoon pure vanilla extract

Pinch of salt

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream on medium-high speed. Mix until soft peaks form, 2 to 3 minutes.

2. Add the honey and continue to whip to medium-stiff peaks, 1 to 2 minutes more. Stir in the vanilla extract and salt.

3. Serve the whipped cream immediately, or refrigerate until ready to use (see note).

Note: If you plan to make the whipped cream more than an hour ahead, whip the cream to soft peaks, add the remaining ingredients and mix until just combined. When ready to serve, finish whipping to medium-stiff peaks. The cream holds better for longer periods of time when it’s under-whipped.

647 calories

59g fat

31g carbs

3g protein

30g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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