Experiment with lighter and darker honeys to flavor your whipped cream, depending on what you’re planning to serve it with. Darker honey plays well with deeply colored berries like blueberries and blackberries. Adding a little pure vanilla extract is optional. Whipped cream is best made at the last minute and served right away. Yields about 2 cups

  • 1 cup very cold heavy cream
  • 2 tablespoons local honey
  • 1 teaspoon pure vanilla extract (optional)

Chill a metal mixing bowl and beaters from a hand mixer or the bowl of a stand mixer and the whisk attachment in the refrigerator until cold.

Pour the cold cream into the mixing bowl and whisk on medium speed for about 3 minutes, or until soft peaks form when you lift the whisk or beaters. Turn off the motor, drizzle in the honey and continue mixing, one to two minutes, or until stiff peaks form. Keep an eye on the cream, as it can go from whipped to overwhipped very quickly. Add the vanilla (if using) and whisk just until combined.

This recipe first appeared with this article