A good classic whipped cream has long been the companion to many desserts. The Robin to Batman. The Barney Rubble to Fred Flinstone. The twitter to Trump.. ok, jury’s still out on that last one, but you get the point. I think it’s time for the whip to shine. Infused Whipped Cream, step up to the mic.

Introducing Flavors.

When thinking about flavors you want to introduce into your infused whipped cream, there are plenty of options. It’s important to think about not only what would taste nice by itself, but what will compliment the rest of the dessert you will be using it for. For example, espresso might be nice to put on top of a brownie. Strawberry could pair well with a vanilla pound cake. Fresh herbs like basil are particularly versatile, as they add freshness, and a whole new dimension to sweet treats, or tart berries.

Hot or Cold?

There are two methods you can use to make infused whipped cream. You can hot infuse, or cold infuse. Hot infusion is the better route for more robust flavors you find in elements like whole spices, and helps avoid bitter taste from over steeping teas or coffee beans. Cold infusion is a more gentle way to coax out the flavors from fresh herbs, or other more delicate ingredients.

For a hot infusion, you want to add your flavor element to your heavy whipping cream, and heat until the cream is scalded. Then remove from the heat and allow to steep. Some items need longer than others, but a good rule of thumb is to start carefully tasting after 10 minutes or so, and steep until your desired level of infusion is reached.

To cold infuse, you simply add the flavor ingredient to your heavy whipped cream and let it sit in the fridge for about 7 hours. That will deliver about the max amount of flavor you can get, so if you want a stronger infusion, next time add more in the beginning instead. It’s better to add too much, and remove it sooner, than have a weak infusion.

How Much do I add?

The amount of ingredient you should add to your cream really varies. It all depends on how strong you want the taste, and what the item is. If I’m using basil or other leafy herbs, for instance, I add about 3/4 cups, chopped and loosely packed to every cup of cream. Whole spices like cardamom will give a much stronger flavor, so a couple of tablespoons will probably be plenty.

If you’re not sure how much to add, or how long to steep, experiment! It’s so much fun to try new combinations, and see what results you can produce. Below is my recipe for Basil infused whipped cream. You can use it as is, or take as a guide to inspire your own creations! I put it on top of my blueberry lemon cobbler, and I’m pretty sure I passed out for a minute.