Infused Whipped Cream, Dosed by the Dollop
This might be the softest edible you will ever make. The dose rides in the honey, the cream is never heated, and a tablespoon is a serving. Put a dollop on coffee, pie or berries and you have an edible that took ten minutes and needed no oven.
By Canabee Kitchen
Ingredients
Makes 16 servings, about 40 mg THC in the whole batch
Instructions
- 1
Chill everything
Put the bowl and whisk (or beaters) in the freezer for ten minutes. Cold cream whips faster and holds better.
10 min - 2
Whip to soft peaks
Pour the cream into the cold bowl and whip on medium until it thickens and leaves soft trails, two to three minutes by machine.
3 min - 3
Add the honey, and stop there
Drizzle in the infused honey, vanilla and salt while whipping, and keep going only until medium peaks hold. Stop before it turns grainy; over-whipped cream is on its way to butter.
- 4
Dose it by the dollop
Portion with a tablespoon: one heaped tablespoon is one serving. Spoon it onto coffee, pie, hot chocolate or berries. Keep the bowl covered in the fridge and use it within two days.
Tips from the kitchen
- No heat touches this recipe, so every milligram you stirred in is still in the bowl. That makes the label easy: total milligrams in the honey, divided by sixteen dollops.
- Start with one dollop, then wait two hours before you reach for another.
- Keep it clearly labelled in the fridge. Whipped cream looks like whipped cream.
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Infused Berries and Cream Pots
Cold cream whipped with infused honey and layered with berries in small glasses, so each glass is its own measured portion. Nothing is cooked, so nothing is lost.
Read next
The technique and the math behind this recipe.
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