Burnt Honey Whipped Cream Recipe
420kcal
Ingredients
Equipment
- Small saucepan
- Hand mixer or stand mixer
- Silicone spatula
- Measuring spoons
- Whisk (optional)
Method
- aramelize the Honey
- Add the honey to a small saucepan over medium heat.
- Cook, stirring frequently, until the honey darkens to a deep amber color and develops a caramel-like aroma, about 3 to 5 minutes.
- Remove from heat immediately.
- Cool the Honey
- Transfer the caramelized honey to a heat-safe bowl.
- Let it cool for 10 to 15 minutes until it reaches room temperature.
- Whip the Cream
- Pour the chilled heavy whipping cream into a chilled mixing bowl.
- Beat with a hand mixer or stand mixer until soft peaks form.
- Add Flavorings
- Add the vanilla extract and pinch of salt.
- Continue whipping until stiff peaks form.
- Fold in the Burnt Honey
- Gently fold the cooled burnt honey into the whipped cream using a spatula.
- Mix until fully incorporated while maintaining a light and fluffy texture.
- Serve
- Use immediately or refrigerate until ready to serve.
Nutrition
Serving152gCalories420kcalCarbohydrates32gProtein2gFat32gSaturated Fat20gPolyunsaturated Fat1gMonounsaturated Fat8gTrans Fat0.8gCholesterol116mgSodium48mgPotassium31mgSugar31gVitamin A1IUVitamin C0.8mgCalcium72mgIron0.4mg
Notes
Do not let the honey become black or smoke heavily, as it can develop a bitter taste.
Make sure the burnt honey has cooled completely before adding it to the whipped cream.
For the fluffiest texture, chill your mixing bowl and beaters before whipping.
Store leftover Burnt Honey Whipped Cream in an airtight container in the refrigerator for up to 2 days.
Try this recipe on apple pie, pumpkin pie, brownies, waffles, pancakes, cheesecake, or hot chocolate.
For a lighter variation, skip caramelizing the honey and make a simple honey vanilla whipped cream recipe instead.