Capture the intoxicating scent of spring lilacs in this sweetened whipped cream! The whisper of floral lilac infused in this topping elevates it from standard to sublime.
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Want to try something really delicious and unique? Have a taste of this homemade, sweetened whipped cream that has been infused with the delicate, floral flavor of lilacs!
This is a perfect way to capture that lilac fragrance that fills the air in early summer and vanishes all too quickly. Blooms picked fresh from lilac bushes transform regular whipped cream (which is already pretty tasty) into something extraordinary.
Why you'll love it
Homemade whipped cream is so quick to make—just whip up some whipping cream or heavy cream along with some sugar. And infusing it with lilac flavor is pretty easy, too—it takes only one day!
This whipped cream is delicious in so many sweet ways. You will love the delicate, floral flavor.
Ways to enjoy Lilac Infused Whipped Cream
- Dunk slices of fresh fruit or whole, fresh berries in it
- Spoon it over shortcake with peaches or strawberries
- Layer the cream in a trifle
- Enjoy a dollop on a slice of cake
- Have some with a fresh fruit salad
- Use this whipped cream in a cool, no-bake icebox cake
- Spoon some into a cup of hot chocolate
- Ooh, vanilla wafer cookies would be yummy dunked into this. too
- Top your favorite ice cream sundae with a little. And some sprinkles and a cherry, of course!
🔪 How to make Lilac Whipped Cream
Ingredients:
- Lilac Blooms: Pick sprigs of lilacs as soon as they bloom
- Whipping Cream: Keep this very cold until you're ready to begin
- Confectioner's Sugar: For sweetness and to help stabilize it
Step 1: Infuse the cream
Take fresh, clean lilac blooms and submerge them in the cream in a jar. Pop it into the refrigerator for 24 hours.
Step 2: Prepare the mixing tools
Pop the bowl and whisk attachment from your stand mixer (or a mixing bowl and beaters from a hand mixer) into the freezer for at least 15 minutes before making the cream.
Step 3: Strain the cream
Set a small strainer over a bowl, and pour the cream through so that all the lilac flowers are strained out. Use your hand to press down on the flowers to squeeze out any liquid hiding in the flowers.
Step 4: Whip the cream
Whisk the cream on high speed for a minute, then pour in the confectioner's sugar. Resume beating for another two to five minutes until it has firmed up.
Step 5: Enjoy!
Spoon the whipped cream onto your dessert or plate or bowl... or eat it with a spoon!
FAQs
Blend a few drops of red and blue food coloring into the infused cream before beating it, for a delicate purple color.
It should take between 3-4 minutes to whip the cream into peaks. Make sure the cream, the bowl, and the beaters are very cold to get the best results.
Yes, heavy cream will work in this recipe as well.
It will turn to butter! Lilac-flavored butter. Whip the cream only until firm peaks form—any longer and it will begin to separate, and then it's too late.
Cover the whipped cream tightly and store it in the fridge. It will only last a day or two before getting liquidy, so try to use it up fast!
Tips:
- Choose vibrant lilac blooms that have just opened and that aren't yet turning brown. A few unopened buds are okay. You will get the best flavor from sprigs that have just bloomed.
- Lilac blooms grow in cone-shaped clusters. You want three of these clusters for this recipe.
- You can give your lilac blooms a gentle wash under cool, running water to rinse off any critters or dust. Gently shake out as much of the water as you can, and pick off any dead leaves or shriveled petals.
- I used confectioner's sugar in this recipe because it dissolves smoothly. Confectioner's sugar also contains cornstarch which helps the whipped cream keep its peaks.
The recipe is below, and here are a few other fun, tasty, and summery desserts to try:
💬 Have you tasted this Lilac infused treat? Leave a comment below.
📖 Recipe
Lilac Infused Whipped Cream
Ingredients
- 3 sprigs clean, washed Lilac flowers: this looks like three 4-inch to 5-inch conical sprigs of lilac flowers.
- 1 cup whipping cream (heavy cream will also work)
- ½ cup confectioner's sugar
- Optional: extra lilac flowers for garnishing
Instructions
Infuse the cream:
- Tuck the lilac blooms into a jar or container. (You can snip the lilacs into shorter pieces if you need to.) Pour the cream into the jar over the lilacs. Use a spoon to push the lilacs down to completely submerge them. Cover the jar and refrigerate the cream for 24 hours.
Prepare the mixing tools:
- Pop the bowl and whisk attachment (or a mixing bowl and beaters from a hand mixer) into the freezer - do this at least 15 minutes before making the whipped cream.
Strain the cream:
- Place a small strainer over a bowl, and pour the cream through the strainer to remove the lilacs. Press down on the lilacs with your hand to squeeze out excess cream that's hiding out in the flowers. Discard the lilacs.
Make the whipped cream:
- Assemble the bowl and whisk onto your stand mixer. Pour the infused cream into the bowl and beat it on high speed for about 1 minute. Pause the mixer, pour in the confectioner's sugar, and resume beating the cream on high speed. It should take between 2 and 5 more minutes for the cream to firm up and form peaks.
- Serve the whipped cream with your dessert or drink right away, and add a few lilac flowers as a garnish if you wish.
- Store leftover whipped cream in a covered container for up to three days. Makes about two cups of whipped cream.
Notes
- Choose vibrant lilac blooms that have just opened and that aren't yet turning brown. A few unopened buds are okay. You will get the best flavor from sprigs that have just bloomed.
- Lilac blooms grow in cone-shaped clusters. You want three of these clusters for this recipe.
- Give your lilac blooms a gentle wash under cool, running water to rinse off any critters or dust. Gently shake out as much of the waters as you can, and pick off any dead leaves or shriveled petals.
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