Lavender whipped cream is easy 3-ingredient floral cream a recipe that adds the delicate scent of lavender to desserts and drinks. Learn how to make it flawlessly along with some flavor variations.
🪻Why break it
- This whipped cream does not have a strong soapy taste as some may fear: it has a delicate floral flavor and is pleasantly sweet.
- You don’t need a stove for this recipe to work;
- This whipped cream is delicious for simple cakes – like my Italian Lemon Cake;
- Keeps in the fridge for a week if stored properly!
📃 Ingredients
This recipe only requires 3 ingredients: heavy whipping cream, powdered sugar, and culinary lavender.
Lavender. If you choose to use loose lavender, make sure you use lavender that is safe for cooking (one that hasn’t been treated with sprays or chemicals).
The the ultimate culinary lavender comes from Lavender narrow-leaved plants also known as English/true lavender. This type has much less oil than the fragrant lavender used in perfumes or soaps.
You can also use lavender tea bags. I recommend opening the bags when mixing in the heavy cream. You will use 2 tea bags for this recipe if you are not using loose lavender.
Powdered sugar. I like to use powdered sugar when making whipped cream as it dissolves more easily. However, you can use granulated or powdered sugar. You can also use lavender sugar for stronger and more aromatic lavender cream.
🍋Variants of taste
Vanilla extract. A teaspoon of vanilla extract is an optional ingredient for this recipe.
If you want your whipped cream to have stronger lavender flavoryou can replace the vanilla with lavender – I can teach you how to make lavender extract for baking! If using lavender extract, add only ½ teaspoon.
Lemon peel. For lemon lavender whipped cream, when adding the icing sugar, add 2 teaspoons of lemon zest.
Lavender honey. Replace the powdered sugar with 1 ½ tablespoons of your favorite honey. For this version, add the honey to the heavy cream, beating them from the beginning.
🥄 How to do it
In this recipe we are infusion of the cream with lavender instead of heating it.
I find it works better for everyone: if you overheat the whipping cream or don’t let it cool enough before whipping it, it won’t whip at all and you’ll waste time and ingredients. I always steam instead of heating heavy cream when I whip it.
Step 01. In a clean jar or container, add whipped/heavy cream and lavender. Stir, close and refrigerate for 12 to 24 hours. 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 heavy cream (high speed if using a mixer) until soft peaks form (about 2 minutes). Add the sugar and extract, if using, and beat for another 1-2 minutes until it reaches medium to stiff peaks. Be careful not to overdo it!
Step 04. Store in an airtight container in the refrigerator if not using right away. It will keep for about a week if stored properly.
✔️Expert advice
Cool the bowl you will use for breaking. If your kitchen is hot or you are making this recipe during the warmer months, chilling the bowl will help this recipe whip up properly. Put it in the fridge for an hour.
Make sure the whipped cream is cold before you break it. Cold cream is whipped faster and better.
Check the expiration date of the whipping cream before starting the recipe. Old 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 been frozen and thawed, but I’ve failed every time I’ve tried. When whipping, choose fresh cream.
If you are using whipped cream to decorate cakes, pastries, or other pastries, wait for it to cool completely before pouring or filling it. If it is hot or warm, the whipped cream will melt.
🙋🏻♀️Frequently Asked Questions
If your cream isn’t whipping, it could be one of these things: it’s not cold enough, the whipping cream is old, it has less than 30% milk fat, you’re using thawed frozen cream.
Store leftovers in an airtight container for up to a week. If it curdles, just whisk until thick again.
There are many vegan alternatives to whipping cream on the market. I tried Silk dairy free whipping cream and it worked perfectly for this recipe.
🥞Where to use it
Baked goods with earl gray flavors (like these earl gray muffins), lemon, and vanilla are delicious when a little lavender is added! These are my favorite recipes along with this whipped cream:
If you have tried this Lavender Whipped Cream Recipeplease leave 🌟 star rating help me and let me know how it goes in comments below!
📖 Recipe
Lavender whipped cream
Lavender whipped cream is easy 3-ingredient floral cream a recipe that adds the delicate scent of lavender to desserts and drinks. Learn how to make it flawlessly along with some flavor variations.
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ingredients
Instructions
-
In a clean jar or container, add whipped/heavy cream and lavender. Stir, close and refrigerate for 12 to 24 hours. 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 heavy cream (high speed if using a mixer) until soft peaks form (about 2 minutes). Add the sugar and extract, if using, and beat for another 1-2 minutes until it reaches medium to stiff peaks. Be careful not to overdo it!
-
Store in an airtight container in the refrigerator if not using right away. It will keep for about a week if stored properly.
Notes
- Chill the bowl you will be using for whipping.
- Make sure the whipped cream is cold before whipping it. Cold cream is whipped faster and better.
- Check the expiration date on the whipping cream before starting the recipe. Old cream will be harder to whip or won't whip at all.
- Do not use thawed frozen cream for this recipe.
Flavor Variations:
- Vanilla extract. A teaspoon of vanilla extract is an optional ingredient for this recipe.
- Lemon peel. For lemon lavender whipped cream, when adding the icing sugar, add 2 teaspoons of lemon zest.
- Lavender honey. Replace the powdered sugar with 1 ½ tablespoons of your favorite honey. For this version, add the honey to the heavy cream, beating them from the beginning.
Eating
Serving: 1tablespoonCalories: 30kcalCarbohydrates: 1gProtein: 0.2gfats: 3gSaturated fats: 2gPolyunsaturated fats: 0.1gMonounsaturated fats: 1gCholesterol: 8mgsodium: 2mgpotassium: 7mgsugar: 1gVitamin A: 110IUVitamin C: 0.1mgcalcium: 5mgIron: 0.01mg
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