Light and fluffy, this homemade whipped cream is a wonderful addition to any dessert! Its sweetened with honey so a little bit healthier than most whipped cream recipes. And with only 3 ingredients, its so quick and easy to whip up from scratch.
My mom has been making homemade whipped cream since I was a little girl. It was “her thing” and she made it every chance she got! Homemade whipped cream is so much lighter, fluffier and just more fresh tasking than cool whip and much better for you than the stuff in a can! (I don’t know if you can call whipped cream healthy but I think can say its healthier, right?)
So usually you would use granulated sugar in whipped cream. That’s what my mom always used, and it works great! But I like looking for ways to swap out honey for sugar and I’m so glad I tried it in this homemade whipped cream recipe! Its not quite as sweet as my mom’s was but you know what, I like it that way! You’re almost always going to be putting on top of something that’s already sweet anyway.
Last Christmas we made it a Sunday tradition to have homemade cocoa topped with honey whipped cream that the kids helped make. There’s just something extra fun and wholesome about enjoying foods you’ve made as a family.
I know you’ll love this recipe! I could eat it by the spoonful!
Can You Make Whipped Cream With Honey Instead of Sugar?
Yes! Sugar is the most common way to sweeten whipped cream, but I’ve been loving using honey instead! No refined sugar, makes it healthier for my family! The whipped cream whips up great, gets nice and thick. The only difference is, with sugar you can get your whipped cream to the point of shiny, stiff peaks. With honey, the heavy cream looks a bit less smooth but that isn’t really a problem unless you are wanting to use it to decorate a dessert.
How Long Will Whipped Cream Stay Whipped?
This homemade honey whipped cream is best eaten immediately after being whipped. But as long as its refrigerated, it will be delicious up to 24 hours. The longer you let it sit, the more the whipped cream will “separate” and liquid will form in the bowl. Still yummy but not as good of a texture.
Homemade Honey Whipped Cream Ingredients:
- Heavy Cream – Nice cold heavy whipping cream is what you want for making whipped cream. The colder the better (not frozen of course) to get it to whip as thick as possible.
- Honey – Raw honey is what I used.
- Vanilla Extract – Pure vanilla is best for this recipe. I used my homemade vanilla extract.
How To Make Whipped Cream:
Prep – Chilling the bowl you are going to be whipping the cream in, into the refrigerator for about 10 minutes will help give you a thicker whipped cream that stays stiff longer.
Whip – Using either a stand mixer or hand held beaters, whip the ingredients on high speed til the whipped cream is thick and forming clear swirls that stay when the beaters are turned off.
Serve – Best enjoyed immediately.
Using a Cold Bowl and Beaters – Will help the whipping cream to whip better and stay stiff longer.
Do Not Over-Beat – Watch the whipped cream constantly while it is being beaten. Make sure to stop as soon as it is stiff. Over- beating will give you a curdled, milky result.
Store – Homemade whipped cream is best enjoyed right away, but will stay whipped for up to 24 hours in the refrigerator in a sealed container.
Ways To Enjoy Homemade Honey Whipped Cream:
- to top off cocoa or coffee drinks
- on top of pies, cobbler or other pastries
- on jello or pudding
- on ice cream sundaes
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If you try this recipe, I would love it if you use the 5 star rating in the comments below! It helps me so much!