Date: March 22, 2013

Author: April

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Raw honey whipped cream

The best whipped cream I have ever made!   It’s fresh, healthy, raw and tastes like a bit of heaven.  It is pictured here melting on top of  blueberry soaked baked oatmeal.

The key to a great whipped cream is using good quality cream and getting a metal bowl and wire whip attachment really cold in the freezer first.  Give it about 20 minutes in there before you make the whipped cream.

 

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Ingredients:

1 pint fresh raw heavy cream (pasteurized organic cream will work if you don’t have access to raw cream)

2 teaspoons of real vanilla powder

1/4 cup raw honey

 

Directions:

Using a pre-chilled (see above) metal bowl add the cream and the vanilla and whip ountil it starts to get a bit thicker.    Add the honey and whip on high speed until it forms soft peaks.   DO NOT over whip or it will become clumpy.

I find this will keep in the fridge for a couple of days, it  just needs a few rounds with a hand whisk to perk it back up.

 

 

 

Raw honey whipped cream
 
Prep time
Total time
 
Author:
Recipe type: Dessert, raw
Serves: 6 or more
Ingredients
  • 1 pint fresh raw heavy cream (pasteurized organic cream will work if you don’t have access to raw cream)
  • 2 teaspoons of real vanilla powder
  • ¼ cup raw honey
Instructions
  1. Using a pre-chilled (see above) metal bowl add the cream and the vanilla and whip until it starts to get a bit thicker. Add the honey and whip on high speed until it forms soft peaks. DO NOT over whip or it will become clumpy.
  2. I find this will keep in the fridge for a couple of days, it just needs a few rounds with a hand whisk to perk it back up.

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