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Rose Whipped Cream

Use this recipe to garnish our Petits Choux.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, May 2006


  • 1 cup cold heavy cream
  • 2 teaspoons rose water


  1. Put cream and rose water into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Use immediately.

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