Homemade Whipped Toppings & Spreads (3 Ways)
Homemade Whipped Toppings & Spreads (3 Ways)
Ingredients
For the Whipped Honey
- 1 cup raw honey
For the Dairy-Free Whipped Cream
- 1 can full-fat coconut cream, chilled overnight
- 1/2 teaspoon vanilla extract
- 1 tablespoon sweetener, or to taste (e.g., maple syrup, powdered sugar)
For the Maple Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1/8 teaspoon salt
Instructions
- 1
To make the Whipped Honey: Pour the raw honey into the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low speed, gradually increasing to medium-high. Continue whipping for 5-7 minutes, or until the honey transforms into a smooth, velvety, and lighter-colored consistency. It should appear opaque and spreadable.
⏱️ 7 min
- 2
To make the Dairy-Free Whipped Cream: Open the chilled can of coconut cream (do not shake). Scoop out the thick, solid cream from the top, leaving any clear liquid behind. Place the solid coconut cream into the clean bowl of a stand mixer fitted with the whisk attachment. Add the vanilla extract and your preferred sweetener.
⏱️ 3 min
- 3
Whip the coconut cream mixture on medium-high speed for 3-5 minutes, or until it becomes light, fluffy, and holds soft peaks, similar to traditional whipped cream.
⏱️ 5 min
- 4
To make the Maple Butter: Place the softened butter into the clean bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed for 1-2 minutes until it is light and creamy.
⏱️ 2 min
- 5
Add the maple syrup and salt to the whipped butter. Continue beating on medium speed for another 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth, creamy, and well combined.
⏱️ 3 min
- 6
Serve all three whipped toppings/spreads immediately or store them in airtight containers in the refrigerator. The whipped honey and maple butter will firm up slightly when chilled, while the dairy-free whipped cream is best enjoyed fresh but can be stored for a day or two.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Whipped Toppings & Spreads (3 Ways)
Ingredients
For the Whipped Honey
- 1 cup raw honey
For the Dairy-Free Whipped Cream
- 1 can full-fat coconut cream, chilled overnight
- 1/2 teaspoon vanilla extract
- 1 tablespoon sweetener, or to taste (e.g., maple syrup, powdered sugar)
For the Maple Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup maple syrup
- 1/8 teaspoon salt
Instructions
- 1
To make the Whipped Honey: Pour the raw honey into the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low speed, gradually increasing to medium-high. Continue whipping for 5-7 minutes, or until the honey transforms into a smooth, velvety, and lighter-colored consistency. It should appear opaque and spreadable.
⏱️ 7 min - 2
To make the Dairy-Free Whipped Cream: Open the chilled can of coconut cream (do not shake). Scoop out the thick, solid cream from the top, leaving any clear liquid behind. Place the solid coconut cream into the clean bowl of a stand mixer fitted with the whisk attachment. Add the vanilla extract and your preferred sweetener.
⏱️ 3 min - 3
Whip the coconut cream mixture on medium-high speed for 3-5 minutes, or until it becomes light, fluffy, and holds soft peaks, similar to traditional whipped cream.
⏱️ 5 min - 4
To make the Maple Butter: Place the softened butter into the clean bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed for 1-2 minutes until it is light and creamy.
⏱️ 2 min - 5
Add the maple syrup and salt to the whipped butter. Continue beating on medium speed for another 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth, creamy, and well combined.
⏱️ 3 min - 6
Serve all three whipped toppings/spreads immediately or store them in airtight containers in the refrigerator. The whipped honey and maple butter will firm up slightly when chilled, while the dairy-free whipped cream is best enjoyed fresh but can be stored for a day or two.