Honey Whipped Cream: Soft, Stable and Ready in Five Minutes
Honey whipped cream is one of those small kitchen upgrades that people notice right away. Instead of powdered sugar, a spoon of honey sweetens the cream and adds a soft floral note that tastes like it took far more effort than it did. It goes on pies, berries, pancakes, hot chocolate and cakes. This article covers the right ratio of honey to cream, how to whip it without weeping, ways to make it hold for hours, flavor twists and which honey to choose. For more dessert ideas, see honey and berries.
For general education only, not medical advice. Our honey is a food and is not intended to diagnose, treat, cure or prevent any disease.
Why use honey in whipped cream
Classic whipped cream uses granulated or powdered sugar, which adds sweetness but no flavor. Honey brings both. A light honey gives a gentle, flowery taste that makes plain cream feel special, while a darker honey adds caramel and malt notes that are lovely on autumn pies.
Honey also dissolves instantly in cold cream, so there is no gritty texture, which can happen when granulated sugar is added late.
The basic honey whipped cream ratio
For one cup of heavy cream, use one tablespoon of honey for lightly sweet cream, or two tablespoons for a dessert topping that stands on its own. Add a small pinch of salt, which sharpens the honey flavor, and half a teaspoon of vanilla if you like. One cup of cream makes about two cups of honey whipped cream, enough for a pie or eight servings of fruit.
| Cream | Honey | Sweetness |
|---|---|---|
| 1 cup | 2 teaspoons | Barely sweet, for rich cakes |
| 1 cup | 1 tablespoon | Lightly sweet, for fruit |
| 1 cup | 2 tablespoons | Dessert sweet, for pies and cocoa |
Step by step
Chill the bowl and beaters in the freezer for ten minutes. Pour cold cream into the bowl and whip on medium speed until it starts to thicken and the beaters leave trails, about one minute. Drizzle in the honey and salt while the mixer runs, then continue until soft peaks form. Stop and check often, since cream goes from soft peaks to grainy in seconds.
- Chill bowl and beaters
- Whip cream until it begins to thicken
- Drizzle in honey and a pinch of salt
- Whip to soft or medium peaks
- Stop before it turns grainy
Soft, medium and stiff peaks
Soft peaks slump over when you lift the whisk; they are best for spooning over fruit or hot drinks. Medium peaks hold their shape with a curled tip, ideal for pies and pavlova. Stiff peaks stand straight and are best for piping. If you go too far and the cream looks grainy, gently fold in a few tablespoons of fresh cream to smooth it.
Making it hold for hours
Plain whipped cream starts to weep after a few hours. To stabilize honey whipped cream, beat in two tablespoons of mascarpone or cream cheese per cup of cream, or fold in a quarter cup of thick Greek yogurt. Both add body and a pleasant tang that pairs well with honey. Stabilized cream keeps in the fridge for about a day.
Flavor twists
Add a pinch of cinnamon and nutmeg for pie season, a little orange zest for berry desserts, a spoon of cocoa powder for chocolate cake, or a drop of rosewater with pistachios for a Middle Eastern touch. A pinch of cardamom with honey is especially good on poached pears.
Honey whipped cream on desserts
Spoon it over strawberry shortcake, pumpkin and pecan pies, warm cobbler, chocolate cake or a bowl of fresh berries. It is also wonderful on waffles and pancakes; see honey on pancakes for more breakfast ideas. A dollop on hot chocolate or coffee melts into a sweet, creamy layer.
Hand whisking
No mixer? A large balloon whisk and a cold metal bowl will do it in about five minutes. Tilt the bowl and use a wide side-to-side motion rather than circles, which pulls more air into the cream. Add honey once the cream starts to thicken.
Shaking it in a jar
For a small amount, pour half a cup of cold cream and a teaspoon of honey into a jar, close tightly and shake hard for two to three minutes until thick. Kids enjoy this method, and it makes just enough for two people.
Dairy facts
Heavy cream is mostly fat, so a two-tablespoon serving of whipped cream is small in calories but rich. USDA MyPlate notes that cream is not counted in the dairy group because it has little calcium. Enjoy honey whipped cream as a topping rather than a main dish.
Dairy-free version
Chill a can of full-fat coconut milk overnight, scoop the firm cream from the top, and whip it with a teaspoon or two of honey. Coconut whipped cream has a tropical flavor that pairs especially well with orange blossom honey and mango.
Which honey to use
Raw Clover Honey, harvested in New York State, is mild and clean, so the cream tastes of cream. Raw Orange Blossom Honey, from Florida, adds a citrus-blossom perfume that suits berries and shortcake. Raw Buckwheat Honey, also from New York State, gives a deep, molasses-like cream for pumpkin and pecan pie.
Storage
Store honey whipped cream covered in the fridge and use plain versions within a few hours, stabilized versions within a day. If it softens, re-whip briefly. Never give honey to babies under 12 months, as the CDC advises.
The takeaway on honey whipped cream
Honey whipped cream takes five minutes and adds real flavor to every dessert it touches. Use one to two tablespoons of honey per cup, add it once the cream thickens, stop at soft or medium peaks, and stabilize with mascarpone or yogurt when you need it to last.
Pick a honey for your next dessert
Keep Raw Clover Honey for everyday cream and Raw Orange Blossom Honey for berry season. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Browse the shop.
Sources
Outside health sources we used for this article. They open in a new tab.
- Dairy · USDA MyPlate
- Honey: nutrient profile · USDA FoodData Central
- Foods and Drinks to Avoid or Limit (infants and toddlers) · Centers for Disease Control and Prevention
Frequently asked questions
- How much honey do I add to whipped cream?
- One to two tablespoons per cup of heavy cream.
- When should I add honey to whipping cream?
- Once the cream starts to thicken, so it spreads evenly.
- How do I keep honey whipped cream from weeping?
- Beat in mascarpone, cream cheese or Greek yogurt.
- How long does honey whipped cream last?
- A few hours plain, or about a day when stabilized.
- Can I make honey whipped cream by hand?
- Yes, with a cold bowl and a balloon whisk in about five minutes.
- Which honey is best for whipped cream?
- Clover for mild flavor, orange blossom for berries, buckwheat for pies.
- Can I make dairy-free honey whipped cream?
- Yes, whip chilled coconut cream with a little honey.
Al Safa Honey is a food producer, not a medical provider. Nothing here is medical advice, and these statements have not been evaluated by the Food and Drug Administration. Talk to your doctor about any health concern. Never give honey of any kind to a baby under 12 months old.
