Lavender Whipped Cream

Recipe developed by Jordan Taylor, Salt and Light Kitchen
2 teaspoons dried lavender buds
2 cups of heavy whipping cream
  1. In a saucepan, combine your heavy whipping cream and dried lavender buds.
  2. Bring to a simmer and then remove from heat.
  3. Pour the infused cream through a mesh strainer to remove the lavender buds.
  4. Cover and refrigerate 6 to 8 hours until completely chilled.
  5. Whip the cream with an electric mixer, adding sweetener (sugar, powdered sugar, stevia, etc.) per your personal preference.
You can also cheat by using a few drops of lavender extract and throwing it in a magic bullet if you own one! Instant whipped cream!
Top off your favorite dessert with your new lavender whipped cream. We added some to Meyer Lemon Olive Oil Muffins!