A quick and easy recipe today because classes are ramping up. Honeycream was first mentioned in the book Mariel of Redwall as a coating for wafers. I decided to try it out as a toast or bagel topping and was happy with what I made. Next week I'll show something more exciting to do with this.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 1 cup
8 oz cream cheese, neufchatel cheese, or (if you prefer the tartness of goat cheese) chevre
1.5 tbsp honey
Using a stand or hand mixer, beat the cheese until it becomes light and airy.
Add honey and beat until fully incorporated.
Refrigerate honeycream to restiffen -- it should remain light and whipped.