Capture the intoxicating scent of spring lilacs in this sweetened whipped cream! The whisper of floral lilac infused in the cream elevates it from standard to sublime.
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 the cream 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 into the cream
- Spoon the whipped cream 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 whipped cream
- Top your favorite ice cream sundae with a little. And some sprinkles and a cherry, of course!
How to make this recipe
Step 1: Infuse the cream
Take fresh, clean lilac blooms and submerge them in the heavy cream or whipping cream in a jar or container. Pop the cream 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. This will help your whipped cream come together more quickly.
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 cream hiding in the flowers.
Step 4: Whip the cream
Assemble the chilled bowl and whisk attachment on your stand mixer and pour in the cream. Whisk the cream on high speed for a minute, then pause it and pour in the confectioner’s sugar. Resume beating the cream 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!
Notes:
- Choose vibrant lilac blooms that have just opened and that aren’t yet turning brown. A few unopened buds is 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 waters 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 Whipped Cream? What do you think? Scroll down to the comments section and let me know.
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 is 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 waters 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.
Tell me what you think - comment below!