Vanilla Whipped Cream
You will want to eat this icing like ice cream!
  1. 1 cup heavy cream
  2. 1 tablespoons plus 1 teaspoons honey
  3. 2 teaspoons maple syrup
  4. 3/4 teaspoon vanilla extract
  1. Place a non-metal bowl, that you will use to whip the cream, into the freezer for 15 to 20 minutes. Pour the cream into the chilled bowl.
  2. Whip with a hand held electric mixer on high speed until the cream begins to thicken and stiffens, 2 or 3 minutes.
  3. Add the honey, maple syrup and vanilla extract.
  4. Continue to whip until completely thickened.
  5. Refrigerate or serve immediately.
  1. Do not overwhip or the cream will begin changing form - to butter.
From The Chef To You