Honey & Rum Whipped Cream
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Take your pies, cobblers and sundaes to the next level with my easy Honey & Rum Whipped Cream! So much better than store bought, and ready to go in a matter of minutes!JUMP TO RECIPE
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Who doesn’t love a generous dollop of whipped cream on a slice of pie, or on top a bowl of ice cream?
While I still love the novelty of the canned variety, there’s something special about homemade whipped cream. The texture is still fluffy, but somehow denser, and the flavor is richer and creamier. And the best part? You can customize the flavorings to give your whipped cream a little extra zing.
Whipped cream and pumpkin pie- a match made in heaven
I have made (and loved) Ina Garten’s Rum Whipped Cream recipe in the past, but I wanted to try a little something different/lighter on the rum flavoring for pairing with my Pecan Pumpkin Pie for Thanksgiving.
The Pecan Pumpkin Pie is super custardy and flavorful, with a candied pecan topping and flakey butter crust. To compliment that flavor, I thought a whipped cream flavored with honey instead of sugar would be perfect. The honey flavor is still sweet without being overbearing, and combined with the rum and vanilla it is the perfect compliment to my pie.
This whipped cream would also be a great topping for a sundae with candied nuts, any fruit crumble or cobbler, or even classic apple pie. It begs to be paired with fruity/nutty flavor combos.
Want to give this recipe a try?
If you make my Honey & Rum Whipped Cream, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Honey & Rum Whipped Cream
- 3/4 cup heavy cream
- 1/2 tsp vanilla
- 1/2 tsp dark spiced rum, such as Kraken
- 1 tbsp honey
- Add 3/4 cup heavy cream to a medium-large mixing bowl. 2. Combine honey, rum, and vanilla in a small measuring cup. Set aside. 3. With a hand mixer set to high, beat heavy cream for 1-2 minutes, or until it begins to thicken. 4. Once cream begins to thicken, with mixer still running, slowly incorporate honey, rum, and vanilla, and continue to beat, 1-2 minutes, until soft peaks form. Serve immediately, or make up to 5 hours in advance and refrigerate in an airtight container until ready to serve (may keep overnight, but made same day is ideal).
If serving a larger crowd, double the recipe ingredients and add 1 minute more whipping time to each interval (before adding honey mixture and after).
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
Here you’ll find delicious dinners, brunch, easy cocktails, great tailgate treats, and more! All of my recipes are made with accessible ingredients you can find at your local grocery store!