Homemade Pistachio Honey Whipped Cream (Stabilized with Cream Cheese)
All Purpose Veggies
This recipe for homemade pistachio honey whipped cream is a great way to give your dishes that extra bit of flavor. Easy to make and delicious, it pairs perfectly with any cake, pies and pastries. I love the combination of flavors and textures this recipe provides, and have no doubt you’ll love it too.
Make sure the cream cheese is softened to room temperature. This will ensure a smooth consistency when blending it with the other ingredients.
For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
Whip Cream
In a mixing bowl, add the room temperature cream cheese and honey.
Use a hand mixer to beat the cream cheese and honey together. The mixture should be creamy, and it is important to prevent lumps in the finished whipped cream.
Once the cream cheese and honey are well combined, pour in the heavy cream and add the vanilla extract.
Begin whipping the mixture at low speed, gradually increasing the speed to medium-high until well blended.
Finish whipping until stiff peaks form. This means the whipped cream should be thick and hold its shape when the beaters are lifted.
Fold in the pistachio butter
Yields approximately 2 cups of whipped cream
Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more.
Storing Instructions
If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
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