This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Whisk It.
In the summer of 2014, we moved to Buffalo, WY with our boys. This town of just under 5000 people is where my wife was raised and we were excited to give our boys the same childhood experience. Within a week of arriving, I had visited a half dozen local farmers. I sourced free range chicken, eggs, beef, and vegetables.
About that same time, my brother-in-law called asking if I wanted some honey from his ranch. As it turns out, a guy that manages a honey operation had called him the previous year to see if my brother-in-law might be interested in allowing him to place some hives on the ranch in exchange for a share in the yield. I quickly shouted “YES!” no wanting this opportunity to pass me by. A few days later my brother-in-law showed up with two gallon containers of honey!
The first time I whisked up a batch of whipped cream by hand I knew there would be no turning back. This recipe honors the hard work of the ranchers that define this part of the country and the bees that make it all possible. Making honey whipped cream was the first lesson I taught at our flagship Edible Learning Lab in Buffalo, WY. We used local honey to make Honey Whipped Cream to top pumpkin pie made from the 50 or so pumpkins that had been decorated and entered into our Halloween pumpkin contest. YUM!
This recipe is presented for use in the Teaching Kitchen where students will whisk the ingredients by hand. Of course, you can use a hand mixer or immersion blender to speed up the process. But think of the fun and Popeye forearms you’ll miss out on!