Name: Basil-Infused Whipped Cream
Total time: 8 h 10 min
Ingredients: 1 cup heavy cream , chilled; 1 ounce fresh basil leaves and stems; 2 tablespoons sugar

Why This Recipe Works

We infused herbal flavor into whipped cream by steeping basil in heavy cream overnight in the fridge and then straining it before whipping. Initially whipping on a low speed gave the cream a chance to thicken and become less liquid. Switching the mixer to medium-high incorporated air more efficiently for a light, fluffy whipped cream.

Before You Begin

If your kitchen is particularly warm, it's helpful to chill the mixer bowl and whisk attachment in the freezer for 20 minutes before whipping the cream. Serve with Skillet Batter-Style Peach Cobbler, strawberry shortcake, or fresh fruit.

Instructions

Combine cream and basil in small container. Cover and refrigerate for at least 8 hours or up to 24 hours.

Strain cream mixture through fine-mesh strainer into bowl of stand mixer, pressing gently on basil to extract as much liquid as possible; discard basil.

Add sugar to strained cream. Using stand mixer fitted with whisk attachment, whip cream mixture on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 1 to 3 minutes. Serve.