Take your whipped cream experience to the next level with this recipe that infuses honey and salt into this classic topping. Great on waffles, pancakes, or your boo.
A pro tip on making whipped cream, put the bowl and beaters in the fridge for an hour before making it. It’s the fat in whipping cream that traps the air bubbles that make it light and fluffy. If it’s too warm, the fat melts and the air escapes.
Add the whipping cream to the chilled bowl and beat on low with a hand mixer. Increase the speed to medium as the cream begins to fluff up.
When the cream has some body to it but is still a sludge, add in the salt, vanilla extract, and honey. Continue whipping on medium to medium-high.
Beat until medium peaks form. A medium peak will appear perky and then soften a bit.
Whipped cream will last a few days in the fridge, in an airtight container, so you can make this ahead of time.
As always, I recommend using pure vanilla extract. Stored in a cool dark place, it will last indefinitely, compared to the imitation stuff. Same for real honey, even if it crystallizes, it isn’t spoiled by any means.