Violet Scented Whipped Cream
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)
- 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.
- 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.