26 September, 2015


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

  1. Using a stand or hand mixer, beat the cheese until it becomes light and airy.
  2. Add honey and beat until fully incorporated.
  3. Refrigerate honeycream to restiffen -- it should remain light and whipped. 

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