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. Try it on your favorite dessert or fresh fruit.
3sprigsclean, washed Lilac flowers: this looks like three 4-inch to 5-inch conical sprigs of lilac flowers.
1cupwhipping cream(heavy cream will also work)
Optional: extra lilac flowers for garnishing
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.
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.