Guest guest Posted December 12, 2002 Report Share Posted December 12, 2002 Hey folks, I've been sweetening whipped cream with raw honey. I put the honey in with the cream and some vanilla in a Kitchen Aid mixer, and mix it on high until the cream is to the right texture. Does anyone have any insight on if, and how much, the enzymes in the honey might be damaged from high-speed whipping? I just talked to Todd from honeygardens.com about it (turns out the honey i've been getting _is_ that brand-- had my mom look in the cabinet at home and tell me over the phone), and he thought it a good idea to be on the safe side and add the honey in at the very end. Does anyone else have an opinion on this, or know of any concrete evidence about this? Thanks, Chris Quote Link to comment Share on other sites More sharing options...
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