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.
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.
- 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
- 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.
- 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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