Description
Unlock a world of sophisticated sweetness with this easy-to-follow recipe for delicate lavender whipped cream. Perfect for topping desserts or enhancing your favorite beverages.
Ingredients
- 1 cup (240ml) heavy cream (36% milkfat or higher)
- 1–2 teaspoons culinary lavender buds
- 2 tablespoons powdered sugar (confectioners’ sugar)
- 1/2 teaspoon pure vanilla extract (optional)
Instructions
- Step 1: Chill Your Equipment. Place a medium mixing bowl and whisk attachment (or beaters) in the freezer for 15-20 minutes.
- Step 2: Infuse the Cream. In a small saucepan, gently combine heavy cream and lavender buds. Heat over low heat until small bubbles just begin to form around the edges (do not boil). Remove from heat, cover, and let steep for 15-20 minutes.
- Step 3: Strain and Thoroughly Chill. Strain the infused cream through a fine-mesh sieve into a clean bowl, pressing on the buds. Discard buds. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Step 4: Whip the Cream. Pour the thoroughly chilled, infused cream into your chilled mixing bowl. Using an electric mixer, whisk on medium-high speed until soft peaks form (when you lift the whisk, the cream folds over gently).
- Step 5: Add Sweetener and Vanilla. Sprinkle in the powdered sugar and vanilla extract (if using). Continue to whip for another 30-60 seconds, until medium peaks form and the cream holds its shape beautifully. Do not over-whip. Serve immediately.
- Prep Time: 10 mins (plus chilling)
- Cook Time: 5 mins