It’s an easy way to level up homemade desserts
There is obvious pleasure in plain ol’ whipped cream, be it dolloped over a mousse or pie, smothered with hot fudge and sprinkles, or squirted from a Reddi-Wip tube straight into a gaping mouth. Whipped cream, once referred to as “milk snow” by the French and beaten into buoyancy with a tree branch rather than a whisk, is generally made of heavy cream, just a dash of sugar and a bit of vanilla. I am the first to pile my confections high with extravagant amounts of the stuff.
It is preposterously easy to infuse a whip with flavor. Whipped cream is a perfect tabula rasa, a fatty and decadent canvas for flavor experimentation and combination. Of course, there are all manner of extracts that can enliven heavy cream, but I prefer whole ingredients, like orange peel and Meyer lemon zest, or even espresso powder and malted milk.
You might also bypass infusion altogether and throw spices straight into the whip. Perhaps you add a tablespoon of sesame oil for a nutty note, or a bit of tamari for a savory finish. You could consider folding in some jam for a vibrant color and fruity end. For the silkiest whipped cream, I use a whisk attachment and beat at low speed, gently increasing as froth builds.
The infusion process is nearly effortless, but always yields a decadent result to pair with a preferred confection. How about a blueberry buckle with thyme whipped cream? Or a pillowy peanut butter cream piled atop a raspberry galette? Maybe a hojicha whip served simply with fresh apples. Move over Chantilly cream. Next time you’re in need of a showstopping topping, a garnish worth swooning for, I urge you toward a whip that is more whimsical, creative, and unexpected. As M.F.K.
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