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Robin Ward

Milk and Honey Whipped Cream

A thick, honeyed whipped cream with deep milky flavor from whole milk powder and vanilla bean paste. Rich enough to stand in for ice cream, easy enough to spoon over cake, berries, pies, or pudding.
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Total Time 10 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup very cold heavy whipping cream
  • 1 Tbsp whole milk powder (heaping) (I used Judee’s Whole Milk Powder)
  • 2 Tbsp honey
  • 1 Tbsp vanilla bean paste or extract
  • ¼ tsp Diamond Crystal kosher fine baking salt
TO TOP
  • 2 Tbsp honey (For drizzling, or for making a small well/pool if serving as a standalone dessert)
  • tiny pinch flaky salt (Optional. Use a tiny pinch for a sweet-salty finish, especially if serving this as a standalone dessert. A little goes a long way.)

Equipment

  • Stand mixer or hand mixer with balloon whisk attachment

Method
 

  1. Chill the bowl and whisk. At least 30 minutes before whipping, place the mixing bowl and balloon whisk attachment in the freezer. Make sure the heavy cream is very cold too.
  2. Whip the cream. In the chilled bowl of a stand mixer fitted with the chilled balloon whisk attachment, whip the cold cream on medium speed, then increase to medium-high, until soft peaks form.
  3. Add the flavorings. Turn the mixer to low while it is still running. Add the whole milk powder, honey, vanilla bean paste, and fine salt. Whip just until evenly combined.
  4. Taste and adjust. Taste the whipped cream. If it needs more balance, add one tiny pinch more salt and taste again. You want it milky, honeyed, vanilla-rich, and lightly salty, not aggressively salty.
  5. Serve. For cake, spoon the whipped cream over slices. For standalone dessert cups, spoon into 2 small cups, martini glasses, or ramekins.

Notes

Milk Powder Note: Ella’s recipe calls for whole milk powder. I used Judee’s Whole Milk Powder, which gave the cream extra body and a deeper, old-fashioned milky flavor. Do not skip it — this is the little trick that makes whipped cream taste like dessert, not just a topping.
Serving Note: For cake, use a pretty honey drizzle. For standalone dessert cups, Ella suggests martini glasses, but small ice cream dishes, or ramekins work beautifully too. Add a small honey well or pool on top, if desired.
Salt Note: Flaky salt is optional. Use a tiny pinch for a sweet-salty finish, especially if serving this as a standalone dessert. A little goes a long way.
Gathering Note: For serving the full cake to a group, make a double batch of Milk & Honey Whipped Cream. One batch makes 2 generous standalone dessert servings or enough to top about 6 slices of cake.