Violet Scented Whipped Cream

Prep time:
Total time:
Serves: as much as you like
On its own, the violet syrup is enough to sweeten the whipped cream, and also infuse a fragrant floral flavor, provided you like barely sweetened whipped cream (which I do). If you prefer a sweeter whipped cream, you can add some Confectioners’ sugar. Many cooks will advise you to freeze your bowl and beaters before making whipped cream. I’ve never found this to be a necessary step, with a room temperature bowl working perfectly fine. Just make sure you’re cream is VERY cold, and full fat (light cream will not whip properly). Lastly, this recipe is a guide; no exact measurements so you can make as little or as much Violet Scented Whipped Cream as you need. A good rule of thumb that works for me is 2 teaspoons of violet syrup for every cup of cream.


  • Very cold heavy cream
  • Violet Syrup (get the recipe here)
  • Confectioners’ sugar, also called powdered sugar or icing sugar (optional)


  1. Add the cream to a bowl (a metal one works best). Using a whisk, hand held electric beaters, or a stand mixer, beat the cream until it develops some body but doesn’t fully thicken.
  2. Add the syrup and sugar, if using. Continue beating until thickened, and soft peaks form. Use immediately, or cover and store in the fridge for up to 2 hours. You may need to re-whisk it before serving.