Begin making your homemade whipped cream by chilling a large mixing bowl in the freezer for 5 minutes before starting.  (This step isn't necessary, but it will make the cream whip a bit faster.)

Remove the bowl from the freezer and pour in the heavy cream.

Using an electric hand mixer, whip the cream on high speed for 1-2 minutes, until the cream starts to thicken.

Add the honey and continue beating on high speed until the honey is evenly mixed in and soft peaks start to form.

Taste the whipped cream and add more honey as desired. Continue whipping until the cream reaches your ideal consistency. (Be careful not to whip the cream past stiff peaks, or you’ll end up with sweetened butter.)

The homemade whipped cream is best used immediately, but it can be stored in the refrigerator for 2-3 days before it may start to deflate.