Lavender Whipped Cream is an easy 3 ingredients floral cream recipe that adds the delicate flavor of lavender flowers to desserts and beverages. Learn how to make it in a foolproof way along with some flavor variations.
🪻Why whip it
- This whipped cream doesn't have a strong soapy taste as some might fear: it has a gentle floral flavor, and it's nicely sweet.
- You don’t need a stove for this recipe to work;
- This whipped cream is delicious to have with simple cakes - like my Italian lemon cake;
- It keeps in the fridge for a week if stored correctly!
📃Ingredients
This recipe calls for only 3 ingredients: heavy/whipping cream, icing sugar, and culinary lavender.
Lavender. If choosing to use loose lavender, make sure you’re using lavender suitable for cooking (one that was not treated with sprays or chemicals).
The best culinary lavender comes from Lavandula angustifolia plants, also known as English/True Lavender. This type has a lot less oil than the aromatic lavender used in perfumes or soaps.
You can also use lavender tea bags. I recommend cutting the bags open when mixing into the heavy cream. For this recipe, you’ll use 2 teabags if not using loose lavender.
Icing sugar. I like to use icing sugar when making whipped cream, as it disolves more easily. You can, however, use granlated or caster sugar. You can also use lavender sugar for a stronger and more aromatic lavender cream.
🍋Flavor Variations
Vanilla extract. A teaspoon of vanilla extract is an optional ingredient for this recipe.
If you want your whipped cream to have a stronger lavender taste, you can substitute vanilla with lavender - I can teach you how to make lavender extract for baking! If using lavender extract, add only ½ teaspoon.
Lemon zest. For a lemon lavender whipped cream, when adding the icing sugar, add 2 teaspoon of lemon zest.
Honey lavender. Substitute icing sugar with 1 ½ tablespoon of your favorite honey. For this variation, add the honey to the heavy cream, whipping them together from the beginning.
🥄How to make it
In this recipe, we’re infusing the cream with lavender instead of heating it.
I find it works better for everyone: if you overheat the whipping cream, or don’t wait for it to cool it enough before whipping, it won’t whip at all and you’ll lose time and ingredients. I always infuse instead of heating heavy cream when whipping it.
Step 01. In a clean jar or container, add whipping/heavy cream and lavender. Stir, close the lid and store in the fridge from 12 to 24h. The longer you cold brew, the stronger the flavor.
Step 02. Pour the cream through a fine mesh strainer to remove the lavender.
Step 03. Using a whisk or mixer, beat the infused whipping cream (high speed if using mixer) until soft peaks form (about 2 minutes). Add the sugar and extract if using, and beat for 1-2 minutes more, until it reaches medium to firm peaks. Careful not to overbeat!
Step 04. Store in an airtight container inside the fridge if not using immediately. It keeps for about a week if stored correctly.
✔️Expert Tips
Chill the bowl you’ll use for whipping. If your kitchen runs hot, or you’re doing this recipe during warm months, chilling the bowl will help this recipe to whip properly. Place it for an hour inside the fridge.
Make sure the infused whipping cream is cold before whipping it. Cold whipping cream whips faster and better.
Check the expiration date of the whipping cream before starting the recipe. Old whipping cream will be harder to whip, or won’t whip at all.
Do not use thawed frozen cream for this recipe. Some say it’s possible to whip cream after it's frozen and thawed, but I’ve failed every time I’ve tried. When whipping, choose fresh cream.
If using whipped cream to decorate cakes, pastries or any baked goods, wait for them to be fully cooled before topping or filling with it. If hot or warm, the whipped cream will melt.
🙋🏻♀️Faq
If your whipping cream won’t whip, it can be one of those things: it’s not cold enough, the whipping cream is old, it has less than 30% of milk fat, you’re using thawed frozen cream.
Store leftovers in an airtight container for up to a week. If it deflates, just whisk until thicker again.
There are many vegan alternatives in the market for whipping cream. I have tried with Silk dairy-free whipping cream and it worked perfectly for this recipe.
🥞Where to use it
Baked goods with Earl Grey (like these Earl Grey scones), lemon and vanilla flavors are delicious when a touch of lavender is added! These are my favorite recipes to have along this whipped cream:
If you tried this Lavender Whipped Cream Recipe, please leave a 🌟 star rating to help me out and let me know how it goes in the comments below!
📖 Recipe
Lavender Whipped Cream
Equipment
- 1 whisk or mixer
Ingredients
- 1 cup heavy cream cold
- ½ tablespoon lavender
- 3 tablespoon icing sugar
Instructions
- In a clean jar or container, add whipping/heavy cream and lavender. Stir, close the lid and store in the fridge from 12 to 24h. The longer you cold brew, the stronger the flavor.
- Pour the cream through a fine mesh strainer to remove the lavender.
- Using a whisk or mixer, beat the infused whipping cream (high speed if using mixer) until soft peaks form (about 2 minutes). Add the sugar and extract if using, and beat for 1-2 minutes more, until it reaches medium to firm peaks. Careful not to overbeat!
- Store in an airtight container inside the fridge if not using immediately. It keeps for about a week if stored correctly.
Video
Notes
- Chill the bowl you’ll use for whipping.
- Make sure the infused whipping cream is cold before whipping it. Cold whipping cream whips faster and better.
- Check the expiration date of the whipping cream before starting the recipe. Old whipping cream will be harder to whip, or won’t whip at all.
- Do not use thawed frozen cream for this recipe.
- Vanilla extract. A teaspoon of vanilla extract is an optional ingredient for this recipe.
- Lemon zest. For a lemon lavender whipped cream, when adding the icing sugar, add 2 teaspoon of lemon zest.
- Honey lavender. Substitute icing sugar with 1 ½ tablespoon of your favorite honey. For this variation, add the honey to the heavy cream, whipping them together from the beginning.
Tatiana Kamakura
Thank you for reading this post! I hope you like this recipe as much as I do.