Lavender Whipped Cream
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.
Servings: 32 tablespoons
Calories: 30kcal
Equipment
- 1 whisk or mixer
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
Tips for a no-failing whipped cream:
- 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.
Nutrition
Serving: 1tablespoon | Calories: 30kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.01mg
