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Honey Whipped Cream

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Yields about 3 cups.

  • To learn more, read:
    Peaches & Cream
  • by Carole Bloom from Fine Cooking
    Issue 87

When serving this with marinated peaches, I prefer a delicately flavored honey, such as orange blossom or clover, because I don’t want the whipped cream to outshine the peaches. If making a half recipe, use a hand-held mixer.

more about:
  • 1-1/2 cups cold heavy cream
  • 5 Tbs. honey

Pour the heavy cream into the chilled bowl of an electric stand mixer or into a large chilled mixing bowl. Use the wire whisk attachment on the stand mixer or a hand-held mixer to whip the cream on medium speed until it begins to thicken slightly.

Turn the mixer off and add the honey. If necessary, scrape down the sides of the mixing bowl to push the honey into the cream. Whip the cream on medium-high speed until it holds soft peaks. Use right away.

Photo: Scott Phillips

Easy to make and just the right amount of honey. Perfect on Sunday morning pancakes.

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