Ingredients for Lavender Whipped Cream
- 2 cups heavy whipping cream
- 1 tablespoon dried culinary lavender
- Superfine Sugar
- 1/4 cup powdered sugar
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How to Make Lavender Whipped Cream
- In a small saucepan, gently combine 1 cup heavy whipping cream and 1 tablespoon dried culinary lavender.
- Heat over medium-low heat, stirring occasionally, until just simmering. Do not boil.
- Remove from heat immediately and let steep, covered, for 15 minutes.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, discarding the lavender.
- Cover and chill the infused cream in the refrigerator for at least 2 hours, or preferably overnight, until completely chilled.
- In a chilled metal mixing bowl, beat 1 cup chilled heavy whipping cream with 1/4 cup powdered sugar using an electric mixer on medium speed until soft peaks form. (Be sure to use a chilled bowl to help achieve stiff peaks!)
- Gently fold in the chilled lavender-infused cream from step 5 until just combined.
- Serve immediately or cover and chill for up to 2 hours. Makes 16 servings.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
17g
Carbs
0g