Sweetened whipped cream is such a versatile dessert. It is delicious on fresh fruit, fruit salad, fruit crumbles, pudding, pies, hot cocoa, and more! I use mild-flavored raw honey in this recipe, which helps give the whipped cream some staying power when it is stored in the fridge so that it will stay whipped well for a few days.
Sweetened Whipped Cream
2 cups cream, preferably raw
pinch of fine ground celtic sea salt
1/2 tsp organic vanilla extract
2-4 Tb raw mild-flavored honey, to taste*
Beat the cream and salt together until the mixture starts to get thick and fluffy. I like to use my Kitchen-Aid stand mixer with the wire whip attachment, but you could also use a hand mixer.
Add the vanilla extract, and drizzle in the honey while the mixer is running. Alternatively, you could drizzle in the honey a little at a time and mix between each honey addition.
If you're using a stand mixer, use a silicone spatula to scrape down the sides of the bowl a few times to make sure you don't have any clumps of honey at the bottom. I like to beat it until it gets a bit stiff since it will tend to soften up a bit in the fridge over the next few days.
Store the whipped cream in the fridge in an airtight bowl.
*If your raw honey is very crystallized, place it over a bowl of warm water to make it a bit runny before making this recipe.
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