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Recipe developed by Jordan Taylor, Salt and Light Kitchen INGREDIENTS: 2 teaspoons dried lavender buds 2 cups of heavy whipping cream DIRECTIONS: In a saucepan, combine your heavy whipping cream and dried lavender buds. Bring to a simmer and then remove from heat. Pour the infused cream through a mesh strainer to remove the lavender buds. Cover and refrigerate 6 to 8 hours until completely chilled. Whip the cream with an electric mixer, adding sweetener (sugar, powdered sugar, stevia, etc.) per your personal preference. TIP: You can also cheat by using a few drops of lavender extract and throwing it in a...

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