In the height of summer, nothing beats a bowl of fresh fruit with a dollop of whipped cream. Raspberries, strawberries, blueberries, and peaches. Mmm-mmm, I can’t wait.
You can take this simple summertime treat to the next level by infusing the cream with fresh herbs before it’s whipped. It’s super simple and only takes a little forethought, as you’ll need to let the flavors meld and re-chill the cream.
PRO TIP: The fat globules in cream stabilize the air bubbles that are introduced with whipping. Colder cream has more solid globules, which will help the cream to emulsify faster and yield more voluminous results. Some folks chill their mixing bowl and whisk in the freezer to aid the process.
Mix and match your favorite herbs and fruits to find a combination you love. Try a basil whipped cream with strawberries, mint with raspberries, lavender with peaches, or French tarragon with blueberries.
The ratio that I stick to is about 1:3, that is 1/3 cup fresh herbs for every cup of whipping cream, but you can use more or less depending on your palate.
- 1 pint whipping cream
- 2/3 cup freshly chopped herbs (e.g. basil, mint, tarragon, etc)
- 3-4 tablespoons granulated or confectioner’s sugar.
- A few extra sprigs of herbs for garnish
- In a small saucepan, slowly warm the whipping cream until it begins to steam, stirring occasionally.
- Remove the cream from the heat and add the chopped fresh herbs. Mix well to incorporate.
- Cover and let the mixture stand for 30 minutes.
- Using a sieve, strain the herbs from the cream.
- Refrigerate the cream for several hours until it reaches 40-50F (about 6-8 hours).
- In a standing mixer or using a handheld beater, whip the cold cream until it forms soft peaks.
- Sprinkle the sugar into the cream and continue beating until soft peaks return. Take care not to over-beat.
- Serve immediately or keep in the fridge, covered, for up to 2 hours.
- Garnish with the fresh herb sprigs.