Honey Whipped Cream

Elevate your desserts with this delightful honey whipped cream made using Nielson's Honey from Crofton, B.C., Canada. This light and fluffy topping adds a natural sweetness and pairs perfectly with pies, cakes, and other sweet treats. Simple to make and irresistibly delicious, it's the perfect finishing touch for your holiday and everyday desserts.

Yields: About 2 cups of whipped cream

Servings: 8-10 servings (as a topping)

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1 cup heavy whipping cream, cold

• 2-3 tablespoons Honey (adjust to taste)

• One teaspoon of vanilla extract (optional)

Instructions:

1. Chill your mixing bowl and beaters:

• To chill, place your mixing bowl and beaters in the refrigerator for about 15-20 minutes. This helps the cream whip up faster and stay cold. 2. Whip the cream:

• Pour the cold, heavy whipping cream into the chilled mixing bowl.

• Beat on medium speed until the cream starts to thicken. 3. Add honey and vanilla:

• Add 2-3 tablespoons of honey and vanilla extract (if you use it).

• Continue to beat at medium to high speed until soft peaks form. Be careful not to overbeat, as the cream can turn into butter. 4. Taste and adjust sweetness:

• Taste the whipped cream and add more honey if you prefer a sweeter flavour. Beat briefly to incorporate any additional honey. 5. Serve:

• Serve the honey whipped cream immediately with your pumpkin pie, or refrigerate until ready.

Enjoy the rich, sweet taste of honey whipped cream with your pumpkin pie!