Curiouser and curiouser...

The following is a 'study' in heavy whipping cream.

Ok let's back track to the beginning...

Creating a heavy whipping cream and honey mixture to freeze for soap.

This might be the most delicious thing I have ever tasted. I'm not a fan of sweets and desserts, but how good this was blew me away. If I make whipped cream in the future, you better believe I'm adding honey to it.

Frozen whipping cream & honey mix ready to go.

This was a nightmare to get out of the tray. It was more like a sticky ice cream than an ice cube.

So... making soap with heavy whipping cream and honey... don't bother. It was so thick and pudding-like that there were huge pieces of undissolved lye after a half hour of stirring. My arm almost broke off. It did not get an ammonia smell even though it turned a violent orange-red. I believe the super high fat content actually started to saponify in the lye cup. I have since read when I searched online to trouble shoot this, that cows milk and cream are not preferred for soap making because they can have a cheesy smell. This is true for the buttermilk soaps I made just after I cut them, but the cheesy odor has since dissipated. I have read many comments about how cow milk is just no good for soap, and on the other hand some soapers say cow milk is just fine and makes an awesome bar etc. I don't know who is right or if right is even the word, maybe it's just a preference?

I am working my way through the milks, goat, coconut, buttermilk, almond, soy, whipping cream. Out of the ones I have tried (haven't made it to almond or soy yet!) whipping cream is the only bummer. I tossed it in the trash and shed a single tear that I didn't just drink the whole dang thing instead.