Flavoring Whipped Cream

A small amount of extract or ground spices can be whisked into whipped cream to dress it up, but we wanted a way to infuse the flavor of ingredients like citrus zest, herbs, or tea leaves so that their texture wouldn’t be distracting.

Heating the cream with the flavoring will extract the most flavor, but the strained cream won’t whip to the proper volume unless it’s chilled long enough for most of its fat to resolidify. Refrigerating overnight is an option, but we found a faster approach. To make 2 cups of whipped cream:

  1. Heat 1/4 cup heavy cream to 125° over medium heat.

2. Off heat, add flavoring.

3. Steep for 10 minutes, then strain.

4. Refrigerate for 30 minutes.

5. Whip 3/4 cup heavy cream until starting to thicken. Add infused cream and sugar to taste; whip to soft peaks.

| Ingredient | Amount | Pairings | | --- | --- | --- | | Tea Leaves | 2 tablespoons | Earl Grey–Berries, Jasmine-Chocolate | | Citrus Zest | 1/2 teaspoon | Lemon or Lime-Berries, Orange-Chocolate, Lemon-Almond | | Minced Herbs | 2 tablespoons | Rosemary-Lemon, Basil-Peach, Mint-Chocolate |

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