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For a final blowout to strawberry-shortcake season, a recipe for honey whipped cream by Anna Monette Roberts, from www.popsugar.com :
- 1 pint heavy whipping cream
- 2 tablespoons honey, or more to taste
- 1 teaspoon vanilla extract
1. Pour heavy cream into a large metal bowl, and beat with an electric mixer on low for 5 minutes. Gradually increase the speed to medium, beating for another 5-7 minutes, or until whipped cream has formed soft peaks. Add honey and vanilla, and beat until firm peaks form. Be careful not to over-mix, or else the whipped cream will appear clumpy and too thick.
2. Serve whipped cream with fresh fruit, and store in an airtight container for 2-3 days. If cream begins to wilt, simply return it to the mixer, and beat it until stiff peaks form again.
Makes 4 cups.
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