Although nothing beats the nostalgia of opening up that can of whipped cream for dessert, I prefer to avoid as many preservatives and unnecessary ingredients in my foods.
During the #localthirty challenge in September I was forced to look at everything that was going on my plate and into my mouth. Was it produced within 200 miles? Can I grow it or buy it from a local farmer?
While I didn't want to stress myself out during the challenge, I was happy to step up to the plate and find great substitutes and even better - easy recipes with simple ingredients.
And Honey Whipped Cream was made! Not that I invented it (hardly!) but the honey came from our backyard honeybees and the cream was locally sourced. I will definitely be making this recipe after the challenge is over!
Honey Whipped Cream Topping
Half pint of heavy whipping cream
1 tablespoon of raw, local honey
Make sure the whipping bowl is cold (freeze at least 5 minutes before making this dish)
Add cream to bowl (I use a KitchenAid Mixer) and start slow then increase whipping speed
When cream starts to thicken a little, add honey then continue whipping until light, fluffy and desired consistency
Be careful not to over-whip! Then you will be making butter :)
I made a small serving one evening for me, my husband and son, so feel free to double the recipe for larger gatherings or for larger portions.
Those dairy free can absolutely substitute 1 can of full fat coconut milk.
Serve on top of sautéed pears with honey or any kind of baked fruit dessert. Just plain cut up fruit is great too (whatever is in season)!
**Please use organic and natural ingredients whenever possible.