When it comes to the holidays, there is no better dessert topping than real whipped cream. But when I make something, I want it to be fuss-free. And usually, with whipped cream, it will separate after a short time. One year by chance, I discovered that by adding honey to whipped cream, it becomes stabilized and won't separate. Here's the trick: Add one teaspoon of honey for each cup of whipping cream. Whip and sweeten and you normally would (I use powdered sugar) and your whipped cream won't separate.
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