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
- Immersion blender (I use this one.)
- Small stainless steel or glass mixing bowl (I use these heavy-duty ones.)
- 1 cup heavy cream
- 2 teaspoons raw honey (where to buy organic, raw honey)
- 1/2 teaspoon vanilla, optional (where to buy organic pure vanilla)
- 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.
- 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.
- Serve immediately!
Sherri@ The Well Floured Kitchen says
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!
good idea but you say honey whipped cream in 30 seconds but then say put the bowel in the freezer for 30 minutes?
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.
Do you have a recommendation for a dairy free way to do this? Thank you
Yes! You can do the same thing with coconut milk. I posted instructions here – http://www.rubiesandradishes.com/2013/10/16/coconut-whipped-cream-in-30-seconds/
Sarabeth Matilsky says
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…
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.
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!
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.
Yummmmm! I can’t wait to try this 🙂
Yum! looks delish! Your link for the immersion blender isnt working for me. Can you provide another OR the brand? Thanks!
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.
Can I use my stand mixer if I don’t have (don’t laugh at me) an immersion blender?
Honey Whipped cream was a hit tonight on pumpkin pie. I don’t know if that’s paleo or not, but I’ll bet our ancestors ate the pumpkins with relish – maybe not with whipped cream.