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Cinnamon Honey Whipped Cream

May 24, 2013

What is your favorite part of summer?

Is it the days at the pool? Sunset at 8:30pm? Warm weather? Road trips?

I absolutely love each and every one of those things and of course the food!

Not only am I looking forward to summer barbecues  camping trips full of s’mores, and many trips to the frozen yogurt shop and local sno cone hut; but I am giddy about all the summer produce. It has been a thrill the past few weeks watching various summer produce emerge at the local farmer’s market!

Boatloads of berries (strawberries, blueberries, blackberries, raspberries, boysenberries), mountains of melons (watermelon, honeydew melon, cantaloupe), and a plethora of peaches, plums, nectarines and cherries!

I am beyond thrilled to get my hands on some summer fruit! Typically I enjoy ‘nature’s candy,’ straight up, au naturel, just fresh and juicy! But every once in awhile I like to trash dress it up a bit! Throw some fresh fruit into smoothies, add it to my oatmeal, bake it up or cover it in a sauce.

Or top it with creamy, dreamy, fluffy homemade whipped cream!

For some reason, making homemade whipped cream intimidates a lot of people. But the truth is, homemade whipped cream is so incredibly easy and absolutely satisfying. This version, Cinnamon Honey Whipped Cream, has no added sugar and has the perfect hint of spice to compliment all that fresh summer fruit! 

One Year Ago: Spinach and Pear Salad with Dijon Mustard Vinaigrette 
Two Years Ago: Peach Pie Fruit Salad and In Season: Strawberries
Three Years Ago: Hoppin’ John Salad
Four Years Ago: Tomato Bruschetta Chicken 

Cinnamon Honey Whipped Cream 

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 
Printable Version 
Prep Time: 5 minutes Wait Time: 15 minutes Makes: about 2 cups

1 cup chilled heavy cream
½ teaspoon vanilla
½ teaspoon cinnamon
2 tablespoons honey

Chill a large metal or glass bowl and whisk in the freezer for 15 minutes.

Once bowl is chilled, add heavy cream to bowl. Using a large hand held whisk or an electric mixer, whip until cream begins to thicken.

Add in vanilla, cinnamon and honey. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix!

Can be served, as desired, immediately; or can be covered and refrigerated for up to two hours.

*Baking Tip: When making homemade whipped cream, chill bowl and whisk in freezer for 15 minutes prior to whipping. This will help achieve light, fluffy whipped cream in mere minutes!

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Related

4 Comments
Filed Under: Dessert- Frosting/Icing, Dessert- Other, Uncategorized

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Comments

  1. Deborah says

    May 25, 2013 at 3:52 am

    I want some of this right now – it sounds amazing!! And I'm so excited for everything summer, too.

    Reply
  2. Kristina Olson says

    November 6, 2014 at 2:35 am

    I just made this and it is absolutely delicious! Thanks for sharing!

    Reply

Trackbacks

  1. Tres Leches Bread Pudding - Kitchen Concoctions says:
    May 5, 2016 at 12:53 pm

    […] For Serving: 1 (14-ounce) can Dulche de Leche 2 cups freshly whipped cream […]

    Reply
  2. Spicy Grilled Hot Dogs with Bacon Corn Relish - Kitchen Concoctions says:
    June 13, 2016 at 11:46 am

    […] Pork Sliders with Tropical Slaw Two Years Ago: 6 Tips  for Dinner Dates at Home Three Years Ago: Cinnamon Honey Whipped Cream Four Years Ago: Spinach and Pear Salad with Dijon Mustard Vinaigrette  Five Years Ago: Peach […]

    Reply

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Hi Y'all, welcome to Kitchen Concoctions!

I'm Heather and I have spent most of my life concocting recipes inspired by rich southern flavors and Texas grown ingredients.

Today, I'm on a mission to help people gain confidence in the kitchen and inspire others to cook, craft and create life long memories with friends and family around the dinner table!
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