1. Pour heavy cream into a large metal bowl, and beat with an electric mixer on low for 5 minutes. Gradually increase the speed to medium, beating for another 5-7 minutes, or until whipped cream has formed soft peaks. Add honey and vanilla, and beat until firm peaks form. Be careful not to over-mix, or else the whipped cream will appear clumpy and too thick.
2. Serve whipped cream with fresh fruit, and store in an airtight container for 2-3 days. If cream begins to wilt, simply return it to the mixer, and beat it until stiff peaks form again.

Makes 4 cups.

Notes:

• Keep the metal bowl cold, which will help to whip the cream faster. I pop mine in the freezer for about 5 minutes before I begin the recipe.
• The time it takes to whip the cream will depend on your hand or stand mixer. Look for the tread marks left in the cream. Test the peaks by turning off the mixer and lifting the whisks. If there are no peaks on the cream, continue mixing. If the peaks of the cream wilt downward, you have a soft peak, and it's time to add the honey and vanilla. If the peaks stick up straight, you have a firm peak, and the whipped cream is done.
• Softer whipped cream is great for dolloping on pies or with fruit. If you accidentally end up with firmer whipped cream, do not despair! Piping whipped cream is easier when it's firmer. Experiment with a star tip for a more interesting shape.