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Honey Whipped Cream in 30 Seconds

Honey Whipped Cream

Homemade honey whipped cream is a delicious addition to almost any dessert. It pairs particularly well with fall treats. The only thing that can make a perfect pumpkin pie or apple crisp taste better is a dollop of honey whipped cream!

Whipped cream is often made using a stand mixer or hand mixer, this recipe uses an immersion blender instead. This method is quicker, easier and requires much less clean-up. It takes only 30 seconds, so there is no excuse for taking a bite of pumpkin pie without it!

Rather than using the traditional powdered sugar, this whipped cream is sweetened with honey. The honey adds a delicious, sweet, floral flavor.

Honey Whipped Cream in 30 Seconds

The Players



The How-To

  1. Place your mixing bowl in the freezer to chill it for 30 minutes. Leave the heavy cream in the refrigerator until the last possible second. A cold bowl and cold cream are essential to making a perfect whipped cream.
  2. Add the heavy cream to the mixing bowl and use the immersion blender and blend until the cream starts to thicken, about 10 seconds. Add the honey and vanilla. Continue to blend, moving the blender up and down until peaks form. The total process should take about 30 seconds. If your honey is thick, place it in a warm water bath for a few minutes, to help liquify it.
  3. Serve immediately!


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Arsy Vartanian is the founder of the Paleo recipe and lifestyle blog, Rubies and Radishes and she is also the author of the cookbook, The Paleo Slow Cooker. In an effort to achieve optimal health and wellness, she discovered the Paleo diet in 2008. Arsy started feeling better than ever and was eventually able to recover from health issues that she had struggled with for almost a decade. Arsy is also a home cook, that deeply enjoys spending time in her kitchen creating healthy, grain-free recipes for her family and her blog readers. She resides in a quaint beach town in California with her husband and daughter.

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12 Responses to Honey Whipped Cream in 30 Seconds
  1. Sherri@ The Well Floured Kitchen
    October 26, 2013 | 9:00 pm

    We love honey whipped cream, but I’ve never tried making it with the immersion blender. What a great idea and less cleanup than my stand mixer. Thanks!

  2. jaquek
    October 29, 2013 | 2:10 pm

    good idea but you say honey whipped cream in 30 seconds but then say put the bowel in the freezer for 30 minutes?

    • Arsy
      October 29, 2013 | 7:12 pm

      True! Technically you can do this without freezing the bowl. Freezing the bowl will just give you better results. The actually whipping part is very quick, much quicker than using a hand mixer or stand mixer.

  3. greta
    October 29, 2013 | 2:41 pm

    Do you have a recommendation for a dairy free way to do this? Thank you

  4. Sarabeth Matilsky
    October 29, 2013 | 3:58 pm

    Can you make whipped cream with sour cream (basically, cream that has been fermented like yogurt for 24 hours)? I’d love to know the technique if so, because my efforts have failed thus far…

    • Laura
      November 1, 2013 | 6:49 pm

      I’ve done it with homemade fermented sour cream. I don’t know if you can do it with store bought because it isn’t always 100% cream and also had other thickeners in it.

  5. Dionakaye
    October 29, 2013 | 7:19 pm

    How about the recipe for that cinnamon-streusel-looking cake that Honey Whipped Cream is sitting on top of? I am very much into cakes and take note of cakes that look good. This one does!! Thank you!

    • Arsy
      October 29, 2013 | 10:32 pm

      Great call on the cake. That is exactly the type of cake it was. I didn’t make it myself. It is from a local gluten-free bakery in Santa Cruz, CA.

  6. Melody
    October 31, 2013 | 8:24 am

    Yummmmm! I can’t wait to try this :)

  7. Carol
    October 31, 2013 | 9:29 am

    Yum! looks delish! Your link for the immersion blender isnt working for me. Can you provide another OR the brand? Thanks!

  8. Laura
    November 1, 2013 | 6:53 pm

    It does go faster if the container is cold, but to go quickly I find it works best to have a taller narrow container rather than a wide bowl. I guess it makes for more aeration in a smaller space to make the volume. Don’t know. Works the same way for making mayonnaise with the immersion blender.
    Last year I added homemade honey chestnut paste and people said it was the best whip cream they ever tasted.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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