Honey Whipped Cream
This 3 ingredient Honey Whipped Cream is an light and airy frosting-like topping sweetened with honey. Its fluffy, creamy texture pairs perfectly with berries, cheesecake, waffles, and more!
Sometimes when you need to garnish a dessert, buttercream frosting can be a bit too heavy and sweet.
That’s where homemade whipped cream comes in handy!
Because it’s summertime with fresh fruit available, I decided to make Honey Whipped Cream as the perfect complement.
It’s whipped cream made from scratch that’s naturally sweetened with pure honey. No extracts or traditional sugar required!
I’ve done other flavored whipped creams such as chocolate whipped cream, peanut butter whipped cream, strawberry whipped cream, and cream cheese whipped cream.
Now it’s time for something a little light and refreshing for the warmer months to eat with your strawberry cobbler or mini peach pies.
Similar to my maple whipped cream, it’s heavy cream with honey as the sweetener then whipped until stiff peaks form.
I can’t get over how much I love this whipped honey cream. Because it’s only three ingredients, the flavor of the honey really shines through.
Use it to garnish blueberry cobbler for two, small pumpkin cheesecake, waffles for two, and much more!
Ingredients For Honey Whipped Cream
Making homemade whipped cream with honey is SO easy, all you need is three ingredients:
- Heavy whipped cream: Ensure it says heavy whipping cream and not just whipping cream for best results.
- Honey: Instead of traditional powdered sugar, honey both flavors and sweetens the cream. Any type of honey will work, although clover is the most commonly used.
- Vanilla extract: Adds more flavor
How To Make Honey Whipped Cream
Making whipped honey cream is SO easy, you’ll wonder why you haven’t done it yet! Here’s how to make it:
- Whip heavy cream until it thickens and soft peaks form.
- Add honey and vanilla then continue beating until stiff peaks form.
That’s it! Your honey cream is best eaten when it’s made. Refrigerate leftovers for up to 2 days. You may need to rebeat if it deflates a little (but not too much or it’ll turn into butter).
What is soft peak and stiff peak stages?
My directions talk about whipping to soft peaks then stiff peaks, but what does that mean exactly?
Soft peak stage is when you beat the heavy cream until it thickens. When you pull the beater straight up, peaks will form but the tops will fall over.
Stiff peak stage is when you pull the beater straight up and the tops of the peaks don’t fall over.
You want stiff peaks so the whipped cream holds its form when spooned or piped on top of your desserts.
Be careful you don’t overbeat or you’ll end up with honey butter instead.
Can you freeze whipped cream?
To make your honey whipped cream last even longer, you can freeze it for up to 2 months.
Portion the whipped cream onto a cookie sheet (either spooned or piped), freeze until firm, then transfer them to a freezer-safe bag.
That way they’re already portioned for individual desserts. You don’t even need to thaw them for thick hot chocolate or homemade hot chocolate mix.
Recipes Using Honey Whipped Cream
Now that you made whipped honey cream, here are some desserts you can serve with it:
Honey Whipped Cream
This 3 ingredient Honey Whipped Cream is an light and airy frosting-like topping sweetened with honey. Its fluffy, creamy texture pairs perfectly with berries, cheesecake, waffles, and more!
Ingredients
Small Batch Honey Whipped Cream
- 1/4 cup cold heavy whipping cream
- 1 tablespoon clover honey
- 1/2 teaspoon vanilla extract
Full Batch Honey Whipped Cream
- 1 cup cold heavy whipping cream
- 1/4 cup clover honey
- 1 tablespoon vanilla extract
Instructions
- In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
If making the small batch version, you don't want your bowl larger than 5 quart. If your bowl is too big or you're having trouble whipping, use a smaller bowl with a handheld mixer. - Gradually beat in the honey and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
Serve immediately. Refrigerate leftovers for up to 2 days. The longer it sits, the more it'll deflate but will still be delicious.
Notes
- Additionally you can freeze whipped cream to make it last up to 2 months. Portion the whipped cream onto a cookie sheet by either piping or spooning, freeze until firm, then transfer to a freezer-safe bag.
- Check out my other recipes for Homemade Whipped Cream, Peanut Butter Whipped Cream, Chocolate Whipped Cream, Strawberry Whipped Cream, Maple Whipped Cream, and Cream Cheese Whipped Cream.
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