Honey Vanilla Whipped Cream Recipes
HONEY VANILLA CAKE
Honey Vanilla Cake is 3 delicious honey flavored sponges layered with homemade vanilla whipped cream! It can also be made into cupcakes!
Provided by Kayla Burton
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spray three 6-inch round cake pans with cooking spray and line the bottoms with round sheets of parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and creamy (about 2 minutes). One at a time: stir in the honey, eggs, vanilla, and sour cream (mixing after each addition).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly mix ⅓ of the dry ingredients into the wet ingredients, followed by ⅓ of the buttermilk. Repeat until all of the dry ingredients and buttermilk are incorporated into the batter. Be careful not to overmix - stop stirring as soon as everything is combined.
- Evenly distribute the cake batter into the 3 cake pans and smooth the tops out as much as possible with a spatula.
- Bake all 3 cakes on the middle shelf for 23-29 minutes. You may want to rotate the pans halfway through if they aren't baking evenly. They're done when the tops are light brown and a toothpick inserted into the middle comes out clean.
- Let the cakes cool in the pans for about 30 minutes and then carefully flip them onto a wire rack to finish cooling. While they're cooling, make the whipped cream.
- Whisk the heavy whipping cream vigorously until they've reached soft peaks (thick enough to hold together but droop when you lift the whisk). Add the vanilla and powdered sugar, and continue whisking to stiff peaks (thick enough to hold together and remain stable when you lift the whisk).
- Alternately layer the honey cakes with the whipped cream.
- Decorate the cake however you'd like or leave it plain. I recommend adding a bit of fresh fruit!
Nutrition Facts : Calories 5284 kcal, Carbohydrate 484 g, Protein 54 g, Fat 357 g, SaturatedFat 219 g, TransFat 6 g, Cholesterol 1472 mg, Sodium 2856 mg, Fiber 7 g, Sugar 278 g, UnsaturatedFat 114 g, ServingSize 1 serving
HONEY WHIPPED CREAM
This is a wonderful complement to many desserts, like the Honey Pumpkin Pie, or the Honey Gingerbread. It is easy to make, with just a few ingredients, and you can customize it a bit by using orange or almond flavoring instead of vanilla. I used Southern Belle Honey when I made this and the peachiness was a nice touch. Fireweed Honey would provide a bit of butteriness to the mix. For something a bit different, you can try Meadowfoam Honey or MeadowMaple Honey, with their natural marshmallow or maple/marshmallow taste.
Provided by oilpatchjo
Categories Low Protein
Time 30m
Yield 1 jar, 8 serving(s)
Number Of Ingredients 3
Steps:
- Beat whipping cream until it starts to thicken.
- Add honey and vanilla.
- Continue beating until topping reaches desired consistency.
Nutrition Facts : Calories 128.1, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 11.7, Carbohydrate 7.4, Sugar 6.6, Protein 0.6
HONEY WHIPPED CREAM
From The Bee Folks (http://www.beefolks.com) in Mount Airy, MD. Serve with Recipe #331718 (among other things).
Provided by DrGaellon
Categories Sauces
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Beat whipping cream until it starts to thicken. Add honey and vanilla. Continue beating until topping reaches desired consistency.
Nutrition Facts : Calories 64, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.8, Carbohydrate 3.7, Sugar 3.3, Protein 0.3
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- 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.
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- Keep the metal bowl cold, which will help to whip the cream faster. I pop mine in the freezer for about 5 minutes before I begin the recipe.
- The time it takes to whip the cream will depend on your hand or stand mixer. Look for the tread marks left in the cream. Test the peaks by turning off the mixer and lifting the whisks. If there are no peaks on the cream, continue mixing. If the peaks of the cream wilt downward, you have a soft peak, and it's time to add the honey and vanilla. If the peaks stick up straight, you have a firm peak, and the whipped cream is done.
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