Rose Whipped Cream

rose whipped creamWhile a simple whipped cream is a thing of beauty, it is also a basic recipe with which we can create many flavor variations. Pastry chefs add liqueurs to whipped cream all the time, but it is not as typical to find a softly whipped cream flavored with an extract other than vanilla – but why not? Rose extract brings a sweet, floral flavor to the base of cream and works wonderfully over a bowl of berries or folded into your favorite white chocolate mousse recipe. Some palates love the essence of rose and some don’t. There is a fine line between this being subtle and sophisticated and it becoming too perfume-like, which is why we offer a range of extract amount. Start with the lesser quantity of extract, taste and adjust if necessary.

Whipped Rose Cream
Makes: Makes about 2 cups
  • 1 ¼ cups heavy cream, chilled
  • 2 tablespoons confectioners’ sugar
  • ¼ to ½ teaspoon rose extract
  1. In a chilled bowl, beat cream, sugar and smaller amount of rose extract on medium-high speed with an electric mixer, until very soft peaks form. (Use wire-whip attachment if using a stand mixer.) Lift the beaters to assess texture. The cream should come to a peak that softly curves over onto itself. This is “softly whipped” cream perfect for topping desserts. Continue whipping if a stiffer texture is desired. Take care, as it firms up in texture quickly. The whipped cream is best if used immediately.

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