Honey Whipped Cream

Can you sweeten whipped cream with honey? You sure can! This resulting Honey Whipped Cream has such a unique and irresistible flavor. A great recipe if you are looking to avoid processed sugars or just want to switch things up. Use this delicious homemade whipped cream on top of your coffee, fresh fruit, and desserts. Or, just indulge in a spoonful!

Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Read more here.

Whipped cream is my kryptonite. There is no way around it, the stuff is irresistible. I mean, you’ve got heavy cream paired up with a bit of sweetness and a little vanilla whipped into a frothy billowy mass that deceives you into thinking it can’t possibly be high-calorie…because it’s mostly air, right?

Well, anyway.

I wanted to change things up and wondered if honey could be used to sweeten my standard recipe for homemade whipped cream. Would it still whip? Would it taste weird? Or, worse, would it (gasp) taste like a healthy substitute wherein everyone would declare, “it’s good…for being healthy”.

No better way to find out than to try. So I went ahead and decided I’d adapt my usual whipped cream recipe and use honey instead of granulated or powdered sugar.

I ended up scaling the honey back and ended up with this rich honey-butter-esque whipped delight.

My first bite I was a bit surprised. Even being fully aware of the fact that I had just added honey to whipped cream, the taste was still unexpected. By the second bite though, I was converted.

If you love the flavor of honey (or honey butter!) then this recipe will likely convert you too. If you are looking for traditionally flavored whipped cream, stick with a recipe that uses sugar.

Honey as a Sugar Substitute

If you avoid processed sugars, you’ll love honey-sweetened whipped cream. You can select high-quality organic heavy cream and add a spoonful of local raw honey for treat that is indulgent, yet wholesome.

Not every recipe transitions so well from regular sugar to more natural substitutes, but this one really works.

And, even though it might be more wholesome than the standard recipe (or certainly the stuff in the can or blue tub), this honey whipped cream is delicious in its own right. It’s worth making for the flavor experience. I’m already plotting the desserts I plan to develop with this recipe in hand. Yum.

Frequently Asked Questions

Here’s a few answers to commonly asked questions, or check out my detailed post answering some of the most commonly asked questions about whipped cream.

Ingredients for Honey Whipped Cream

Heavy Cream – Use a high-quality heavy cream for the best flavor. Use well-chilled cream for the best results.

Honey – Any honey will work here (yes, even the honey bear kind!), but it’s a great opportunity to use a local raw honey for unmatched flavor. Learn more about raw honey versus regular honey from this article from Healthline.

Vanilla Extract – In a recipe like this with so few ingredients, it’s best to use a high-quality (not imitation) vanilla extract.

Pinch of salt – Here I used a tiny pinch of table salt to bring out the flavors even more.

Don’t miss the step-by-step printable instructions at the end of this post!

How to Make Honey-Sweetened Whipped Cream

Creating this whipped cream variation is simple. I start with cold heavy cream, a glass or metal bowl (you can chill your beaters and metal bowl if desired), and a hand mixer. A stand mixer works too.

Actually, I’ve even prepared whipped cream with a bowl and whisk plenty of times too. But, with that method it’s nice to have a friend nearby to trade the task back and forth.

After I’ve thickened the heavy cream, it’s time to add the flavor: honey, vanilla extract, and just a pinch of salt.

Now, whip until the whipped cream has reached the soft and billowy “soft peak stage”. Then, taste it, and add another drizzle of honey if you would like. Beat any additions of honey in and/or continue whipping until the medium or stiff peak stage.

I usually aim for soft peaks and then whip just a bit longer until I’ve reached medium peaks. This is where you pull the beater (turn off your mixer first) out of the cream and you get a nice defined peak, but the very top folds over. I like this visual of whipped peak stages from Fine Cooking if you want more explanation.

Though whipped cream is best used right away for the ideal texture, I keep mine in the fridge all the time (about two days max) and it’s great for using for topping coffee, fruit, or naturally, eating with a spoon.

The mixture might start to separate, which can be fixed with a whisk and brief whipping by hand if you prefer.

Next time you make a batch of homemade whipped cream, try sweetening it with honey and see what you think!

Enjoy! ~Ellen

More Recipes from Bellewood Cottage

I love dessert! Here’s a few favorites:

• Strawberry Cheesecake in a Jar (No Bake!)
• No Bake Oreo Cheesecake in a Jar {easy & cute}
• 35+ Best Mason Jar Desserts – The Ultimate Roundup!
• Egg-Free French Silk Pie Recipe

Craft with me! If you love to cook or craft, follow along on Instagram and Pinterest or watch my videos on YouTube for more ideas like this one!