Some of the best kitchen tricks are the simplest. A bowl of cold cream, a whisk and a touch of lavender, and in about two minutes you have a topping that turns an ordinary dessert into something people remember. Lavender whipped cream is light, cloud-soft and gently floral, and it belongs on everything from a slice of Door County cherry pie to a mug of hot cocoa on a cold November night.
At Wilder Farms, where we grow more than 20,000 lavender plants near Baileys Harbor, lavender whipped cream is one of the easiest ways to start cooking with lavender. There is no baking, no candy thermometer and almost no cleanup. Here is how to make it fast, plus a make-ahead version for when you want a deeper lavender flavor.
Why Lavender Whipped Cream Works
Whipped cream is a blank canvas. Its rich, mild sweetness gives lavender's floral, slightly herbal notes room to shine without overwhelming them. The result tastes fresh and a little unexpected, the kind of flavor that makes guests pause and ask what you added.
Lavender also pairs beautifully with the desserts we already love to top with whipped cream: berries, cherries, chocolate, lemon, peaches, shortbread and pie. A spoonful of lavender whipped cream ties them together.
Choosing Your Lavender
For a true two-minute whipped cream, you need lavender flavor that is ready to go. You have two good options:
- Culinary lavender extract. A few drops of a culinary extract give an instant, even lavender flavor. Our Lavender Extract is made for drinks and desserts. Start with a very small amount and follow the label.
- Finely ground culinary buds. Grinding dried culinary buds with the sugar releases their flavor quickly. Our Lavender Culinary Buds work well here.
A few rules of thumb:
- Choose sweet English lavender. Varieties of Lavandula angustifolia, such as Hidcote, which we grow at Wilder Farms, have a sweeter, softer flavor than lavandins like Phenomenal, which are better suited to sachets and bundles.
- Never use essential oil. Essential oils are highly concentrated and are not meant to be eaten. Stick to culinary extract or dried culinary buds.
The 2-Minute Lavender Whipped Cream
Makes about 2 cups
Ingredients
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Lavender flavor: 1 to 3 drops culinary lavender extract, OR 1/4 teaspoon culinary lavender buds ground with the powdered sugar
Instructions
- Chill your tools. If you have time, put the bowl and whisk or beaters in the freezer for 5 minutes. Cold tools whip cream faster.
- Prepare the lavender. If using buds, grind them with the powdered sugar in a spice grinder or with a mortar and pestle until very fine.
- Combine. Pour the cold cream into the bowl and add the powdered sugar (or lavender sugar), vanilla and lavender extract, if using.
- Whip. Beat on medium-high with a hand mixer or stand mixer for about 1 1/2 to 2 minutes, until soft peaks form. By hand, it takes a little longer and a strong arm.
- Taste and adjust. Add another drop of extract or a pinch more lavender sugar if you want a stronger flavor, then whip a few seconds more.
Use right away or refrigerate, covered, for up to a day. If it softens, give it a quick whisk before serving.
The Make-Ahead Infused Version
When you have a little more time, infusing the cream overnight gives the deepest, most natural lavender flavor, with no specks of bud.
- In a small saucepan, warm 1 cup of heavy cream until it just begins to steam. Do not boil.
- Remove from heat, stir in 1 teaspoon dried culinary lavender buds, cover and steep for 15 minutes.
- Strain through a fine-mesh sieve, pressing gently on the buds.
- Refrigerate the cream until completely cold, at least 4 hours or overnight.
- Whip as above with powdered sugar and vanilla.
The cream must be fully chilled again before whipping, or it won't hold its shape.
Tips for Perfect Whipped Cream
A few small habits make a big difference:
- Keep everything cold. Cold cream whips faster and holds its shape longer.
- Use heavy cream. Look for heavy cream or heavy whipping cream with at least 36 percent fat.
- Use powdered sugar. It dissolves instantly and helps stabilize the cream.
- Watch closely. Whipped cream goes from soft peaks to grainy butter quickly. Stop as soon as it holds soft, billowy peaks.
- Start light with lavender. You can always add more. Too much lavender can taste soapy.
- Rescue over-whipped cream. If it turns grainy, gently fold in a few tablespoons of cold liquid cream until smooth.
Stabilizing Whipped Cream for Pies and Parties
Plain whipped cream starts to soften and weep after a few hours. If you are topping a pie ahead of time or bringing dessert to a gathering, a little help keeps it looking fresh:
- Mascarpone: Whip 2 tablespoons of cold mascarpone in with the cream. It adds body and a subtle richness.
- Cream cheese: Beat 2 ounces of softened cream cheese with the powdered sugar first, then add the cream and whip.
- Instant pudding mix: A tablespoon of vanilla instant pudding mix whipped into the cream helps it hold its shape for a day or more.
- Cornstarch: Powdered sugar already contains some cornstarch, which helps. For extra hold, whisk in 1 teaspoon more.
Stabilized lavender whipped cream also pipes beautifully, so you can decorate cupcakes, tarts or a holiday trifle with neat rosettes.
Flavor Variations
Once you have the basic version down, it is easy to play:
- Honey lavender: Replace the powdered sugar with 1 to 2 tablespoons of honey. Lavender-infused honey adds a double layer of floral flavor.
- Lemon lavender: Fold in 1/2 teaspoon finely grated lemon zest at the end.
- Chocolate lavender: Whisk 1 tablespoon cocoa powder into the powdered sugar before adding it to the cream.
- Maple lavender: Swap the powdered sugar for 1 tablespoon pure maple syrup, a nice match for fall desserts.
- Pale purple: Add a single drop of natural purple food coloring for a soft lavender hue.
How to Serve Lavender Whipped Cream
Lavender whipped cream is endlessly versatile. A few ideas to try:
- Door County cherry pie: A generous dollop on a warm slice of cherry pie is a classic peninsula pairing.
- Fresh berries: Spoon over strawberries, blueberries or raspberries for an easy summer dessert.
- Hot cocoa and coffee: Top a mug of hot chocolate, a latte or a mocha.
- Pancakes and waffles: Turn a weekend breakfast into something special.
- Shortcake: Layer with biscuits and fresh strawberries for a lavender strawberry shortcake.
- Brownies and chocolate cake: The floral note brightens rich chocolate desserts.
- Pavlova: Pile onto a crisp meringue with seasonal fruit.
- Lavender caramel sundaes: Pair with warm lavender caramel sauce over vanilla ice cream for a double dose of lavender.
For more ideas, browse our lavender recipes blog, from granola to marshmallows.
A Taste of Door County at Home
Lavender whipped cream is a small thing, but it carries a little of the peninsula with it: the summer fields along Highway 57, the cherry orchards, the slow evenings on the porch. It is proof that cooking with lavender does not have to be complicated.
Island Lavender by Wilder in Ephraim is open Tuesday through Sunday from 10 to 5, with culinary lavender and more than 160 lavender products. Call the shop at 920-737-1531 with any questions. Wilder Farms is at 9668 State Highway 57 in Baileys Harbor, WI 54202, where our fields reach peak bloom each July. If you are planning a stay, The Wilder Inn in Ephraim (wilderinn.com) sits on Eagle Harbor, within easy walking distance of local restaurants and sandy beaches.
