How to Make Herb-Infused Whipped Cream
Fresh berries topped with whipped cream is one of my favorite summertime treats. It's a quick and easy dessert that's relatively healthy and always a crowd pleaser. And while whipped cream with just a touch of vanilla and sugar never disappoints, it's remarkably easy to turn this everyday delight into a special treat.
Infusing whipped cream with herbs like basil or mint is wonderful year-round, but especially in warm weather months when herbs are plentiful and picked fresh from the garden. And not only will herb-infused whipped cream smell delectable, it adds a subtle complexity to whatever it's served with, from a simple bowl of berries to a dollop atop pound cake or, obviously, pie.
Dried lavender also adds a familiar floral note to the cream that balances especially well with the forward flavor of blueberries. Lavender whipped cream turns a classic blueberry pie into a modern delight.
How to make whipped cream with herbs
- For large, leafy herbs like basil, chop or tear leaves into small pieces. The amount you use will determine the intensity of flavor.
- Place heavy cream in a small saucepan and heat until it just starts to simmer.
- Remove cream from heat and add herbs. Cover and let steep for about 25 to 30 minutes.
To one cup of cream (see this basic whipped cream recipe), I add the following:
- 1 1/2 teaspoons dried lavender buds
- About 1/3 cup fresh herbs (basil, mint)
Pour the infused cream through a mesh strainer to remove botanicals. Cover and refrigerate 6 to 8 hours or overnight.
Berry + herb whipped cream pairings I love (mix and match!)
- Lavender whipped cream + blueberries
- Basil whipped cream + strawberries
- Mint whipped cream + blackberries
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