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.