Honey Whipped Cream Topping

Although nothing beats the nostalgia of opening up that can of whipped cream for dessert, I prefer to avoid as many preservatives and unnecessary ingredients in my foods.

During the #localthirty challenge in September I was forced to look at everything that was going on my plate and into my mouth. Was it produced within 200 miles? Can I grow it or buy it from a local farmer?

While I didn't want to stress myself out during the challenge, I was happy to step up to the plate and find great substitutes and even better - easy recipes with simple ingredients.

And Honey Whipped Cream was made! Not that I invented it (hardly!) but the honey came from our backyard honeybees and the cream was locally sourced. I will definitely be making this recipe after the challenge is over!

Honey Whipped Cream Topping


  • Half pint of heavy whipping cream

  • 1 tablespoon of raw, local honey


  • Make sure the whipping bowl is cold (freeze at least 5 minutes before making this dish)

  • Add cream to bowl (I use a KitchenAid Mixer) and start slow then increase whipping speed

  • When cream starts to thicken a little, add honey then continue whipping until light, fluffy and desired consistency

  • Be careful not to over-whip! Then you will be making butter :)


  • I made a small serving one evening for me, my husband and son, so feel free to double the recipe for larger gatherings or for larger portions.

  • Those dairy free can absolutely substitute 1 can of full fat coconut milk.

  • Serve on top of sautéed pears with honey or any kind of baked fruit dessert. Just plain cut up fruit is great too (whatever is in season)!


**Please use organic and natural ingredients whenever possible.

With Joy,


hudson valley, new york

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