Best Infused Whipped Cream Recipes

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LEMON BREAD PUDDING WITH MAPLE-INFUSED WHIPPED CREAM



Lemon Bread Pudding with Maple-Infused Whipped Cream image

Provided by Bill Jones

Categories     Milk/Cream     Egg     Dessert     Bake     Broil     Lemon     Summer     Maple Syrup     Gourmet     Canada     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

6 cups thin baguette slices (from an 18-inch length)
3 whole large eggs
3 large egg yolks
1 cup sugar plus more for sprinkling
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
5 cups heavy cream, divided
1 tablespoon pure maple syrup
Accompaniment: fresh berries

Steps:

  • Preheat oven to 325°F with rack in middle.
  • Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
  • Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
  • Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
  • Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
  • Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.

CINNAMON BASIL-INFUSED WHIPPED CREAM



Cinnamon Basil-Infused Whipped Cream image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 45m

Yield 3 1/2 to 4 cups

Number Of Ingredients 4

24 leaves cinnamon basil
2 cups heavy cream, preferably not ultra-pasteurized
1 2-inch cinnamon stick
2 tablespoons sugar

Steps:

  • Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
  • Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams

INFUSED WHIPPED CREAM



Infused Whipped Cream image

To take your holiday desserts to the next level, top them with one of these three infused whipped creams. The flavor you choose will depend on the flavor profile of the dessert you'll dollop it on-warm spice will enhance this rosy apple tart, while orange peel will serve as a bright complement to pumpkin. Lastly, intense coffee bean will bring out the sweet nuttiness of a slice of classic pecan pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h

Yield Makes about 2 cups

Number Of Ingredients 3

1 cup heavy cream
Infusion ingredients (see variations)
1 to 2 tablespoons confectioners' sugar

Steps:

  • Stir chosen infusion ingredients into cream in a measuring cup or lidded container. Cover and refrigerate at least 4 hours and up to 8 (the longer the mixture sits, the more intense the flavor will be).
  • Strain cream through a fine-mesh sieve and into a medium bowl, discarding solids. Beat cream to stiff peaks, adding sugar to taste.

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