Honey Whipped Cream

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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!

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A small jar filled with whipped cream and drizzled with honey with the words, "Honey Whipped Cream".

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.

A jar overflowing with piped honey whipped cream and drizzled with honey.

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.

What Does Honey Whipped Cream taste like?

Honey Whipped Cream (sweetened with only honey instead of sugar) tastes very similar to honey butter. Of course, it’s even lighter and fluffier.
When I tasted my first bite, I was definitely surprised! It’s not the taste you expect when sneaking a spoonful of whipped cream. By the second bite though, I was a convert. It’s basically ultra fluffy honey butter and it’s easy to adjust the sweetness based on your preferences.

How to Serve Honey Whipped Cream?

Honey Whipped Cream is great served on top of your morning coffee, over a bowl of fresh berries, as a garnish for parfaits, granola, cakes, cupcakes, and anytime you’d like to use it in place of traditionally-sweetened whipped cream. If you aren’t sure if the honey will meld well with another flavor, you can halve the amount of honey used for a lightly sweet cream with just a hint of honey flavor.

Ingredients for Honey Whipped Cream

Measuring spoons filled with honey and vanilla extract on a white plate with a honey bear and measuring cup of heavy cream in the background.

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.

A bowl of whipped cream demonstrating medium peaks.

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.

A jar filled with swirls of piped honey whipped cream.

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:

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!

Piped whipped cream in a jar on an ironstone plate with a drizzle of honey.

Honey Whipped Cream

Can you sweeten whipped cream with honey? You sure can! The resulting Honey Whipped Cream has a unique and irresistible flavor. A great recipe if you are looking to avoid processed sugars or just want to switch things up.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Course Condiments, Dessert

Cuisine American

Servings cups (about)

Ingredients

1 cup heavy cream chilled
1 tablespoon honey
¼ teaspoon vanilla extract
pinch of salt (regular table salt)

Instructions

In a medium bowl, use a hand mixer with the whisk attachment to begin to whip the chilled heavy cream. You can also use a stand mixer if preferred. Start on low and gradually move the speed up to medium. Pause mixing once the cream is frothy and beginning to thicken.
Now, add the honey, vanilla extract, and pinch of salt. Continue to beat on medium speed until the cream forms soft peaks (soft billowy peaks that flop over). Taste the whipped cream and add another drizzle of honey at this point if you'd like the flavor to be stronger.
After adjusting the flavor, I generally beat the cream to medium peaks. These are defined peaks that flop over slightly at the top.
You can whip to stiff peaks, but careful not to go too far and turn things into butter. Hand mixing your whipped cream at the end is a great way to fine-tune the texture.
The whipped cream is now ready to serve. Serve immediately or chill in the fridge.

Notes

Make it Ahead: Though whipped cream is best used immediately, I keep mine in the fridge all the time (about two days max) and it’s still great to use for topping coffee, fruit, or eating with a spoon.

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

Tips for Whipping: Sometimes determining the correct consistency of whipped cream can be a little tricky. After the whipped cream is soft and billowy (the soft peak stage), you might wish to whisk by hand to closely monitor the changes.

I usually aim for soft peaks and then I go a bit further 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 defined peak, but the very top folds over.

Tried this recipe?Let us know how it was!