• 3 sprigs clean, washed Lilac flowers (three 4-inch to 5-inch conical sprigs of lilac flowers)
• 1 cup whipping cream (heavy cream will also work)
• ½ cup confectioner’s sugar
• Optional: extra lilac flowers for garnishing
DIRECTIONS
1. Tuck the lilac blooms into a jar or container. (Snip the lilacs into shorter pieces if you need to.) Pour the cream into the jar over the lilacs.
2. Use a spoon to push the lilacs down to completely submerge them. Cover the jar and refrigerate the cream for 24 hours.
3. Pop the bowl and whisk attachment (or a mixing bowl and beaters from a hand mixer) into the freezer – do this at least 15 minutes before making the whipped cream.
4. Place a small strainer over a bowl, and pour the cream through the strainer to remove the lilacs. Press down on the lilacs with your hand to squeeze out excess cream that’s hiding out in the flowers. Discard the lilacs.
5. Assemble the bowl and whisk onto your stand mixer. Pour the infused cream into the bowl and beat it on high speed for about 1 minute.
6. Pause the mixer, pour in the confectioner’s sugar, and resume beating the cream on high speed. It should take between 2 and 5 more minutes for the cream to firm up and form peaks.
7. Serve the whipped cream with your dessert or drink right away, and add a few lilac flowers as a garnish if you wish.
8. Store leftover whipped cream in a covered container for up to three days. Makes about two cups of whipped cream.
NOTES 1. Choose vibrant lilac blooms that have just opened and that aren’t yet turning brown. A few unopened buds are okay. You will get the best flavor from sprigs that have just bloomed.
2. Lilac blooms grow in cone-shaped clusters. You want three of these clusters for this recipe.
3. Give your lilac blooms a gentle wash under cool, running water to rinse off any critters or dust. Gently shake out as much of the waters as you can, and pick off any dead leaves or shriveled petals.
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INGREDIENTS:
• 3 sprigs clean, washed Lilac flowers (three 4-inch to 5-inch conical sprigs of lilac flowers)
• 1 cup whipping cream (heavy cream will also work)
• ½ cup confectioner’s sugar
• Optional: extra lilac flowers for garnishing
DIRECTIONS
1. Tuck the lilac blooms into a jar or container. (Snip the lilacs into shorter pieces if you need to.) Pour the cream into the jar over the lilacs.
2. Use a spoon to push the lilacs down to completely submerge them. Cover the jar and refrigerate the cream for 24 hours.
3. Pop the bowl and whisk attachment (or a mixing bowl and beaters from a hand mixer) into the freezer – do this at least 15 minutes before making the whipped cream.
4. Place a small strainer over a bowl, and pour the cream through the strainer to remove the lilacs. Press down on the lilacs with your hand to squeeze out excess cream that’s hiding out in the flowers. Discard the lilacs.
5. Assemble the bowl and whisk onto your stand mixer. Pour the infused cream into the bowl and beat it on high speed for about 1 minute.
6. Pause the mixer, pour in the confectioner’s sugar, and resume beating the cream on high speed. It should take between 2 and 5 more minutes for the cream to firm up and form peaks.
7. Serve the whipped cream with your dessert or drink right away, and add a few lilac flowers as a garnish if you wish.
8. Store leftover whipped cream in a covered container for up to three days. Makes about two cups of whipped cream.
NOTES
1. Choose vibrant lilac blooms that have just opened and that aren’t yet turning brown. A few unopened buds are okay. You will get the best flavor from sprigs that have just bloomed.
2. Lilac blooms grow in cone-shaped clusters. You want three of these clusters for this recipe.
3. Give your lilac blooms a gentle wash under cool, running water to rinse off any critters or dust. Gently shake out as much of the waters as you can, and pick off any dead leaves or shriveled petals.
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