Lavender Whipped Cream is an easy 3-ingredient floral cream that brings a delicate lavender aroma and flavor to desserts and drinks. This guide explains a foolproof cold-infused method, offers simple variations, storage tips, and troubleshooting so you get consistent, fragrant whipped cream every time.
🪻Why make lavender whipped cream
- Lavender adds a gentle floral note without the soapy taste some people fear; when used sparingly it’s fragrant and lightly sweet.
- No stove or heating step required — the cream is cold-infused for a simple, reliable result.
- It pairs beautifully with plain cakes, scones, lemon desserts and Earl Grey treats.
- Properly stored in an airtight container, it will keep in the fridge for up to a week.
📃Ingredients
This recipe uses only three ingredients: heavy (whipping) cream, icing sugar, and culinary lavender.
Lavender. Use culinary-grade lavender (not scented or treated for non-food uses). The best variety for cooking is Lavandula angustifolia, often called English or true lavender; it has less camphor and a milder, more pleasant flavor for sweets.
You can also use lavender tea bags — cut them open and add the leaves into the cream for infusion. Use two tea bags if not using loose flowers.
Icing sugar. I prefer icing (confectioners’) sugar because it dissolves quickly, but caster or granulated sugar is fine. For a more pronounced lavender note, use lavender-infused sugar.
🍋Flavor variations
Vanilla extract. Add 1 teaspoon of vanilla extract if you want a warmer, rounded flavor.
For a stronger lavender taste, swap the vanilla for ½ teaspoon of lavender extract. If you’d like to make your own lavender extract, use a pure culinary recipe and add sparingly.
Lemon zest. Stir 2 teaspoons of lemon zest into the sugar for a bright lemon-lavender whipped cream.
Honey lavender. Replace the icing sugar with 1 ½ tablespoons of your preferred honey and whip it into the cream from the start for a naturally sweet variation.
🥄How to make it
This method cold-infuses the cream with lavender rather than heating it. Cold infusion avoids overheating problems that can prevent cream from whipping properly.
Step 01. In a clean jar or container combine the cold heavy cream and lavender. Stir, close the lid, and refrigerate for 12–24 hours. Longer infusion yields a stronger flavor.
Step 02. Strain the cream through a fine-mesh sieve to remove the lavender bits, pressing gently to extract the infused liquid.
Step 03. Using a whisk or electric mixer, beat the chilled infused cream on high (if using a mixer) until soft peaks form (about 2 minutes). Add the icing sugar and any extract or zest, then beat 1–2 minutes more until medium to firm peaks form. Stop as soon as peaks hold — do not overwhip.
Step 04. Transfer the whipped cream to an airtight container and refrigerate if not using immediately. It will keep about a week when stored cold and sealed.
✔️Expert tips
Chill the bowl and utensils before whipping, especially in warm weather — a cold bowl helps the cream reach volume faster.
Make sure the infused cream is cold before whipping; cold cream whips better and more quickly.
Check the cream’s fat content and freshness. Use fresh cream with at least 30% milk fat; older cream or low-fat versions may not whip properly.
Avoid thawed frozen cream. Repeated freezing and thawing damages the structure and often prevents proper whipping.
When decorating warm baked goods, wait until they’re completely cooled. Hot or warm surfaces will cause whipped cream to melt and lose structure.
🙋🏻♀️FAQ
Common reasons: the cream isn’t cold enough, it’s past its expiration date, it has less than 30% fat, or it was previously frozen and thawed.
Keep it in an airtight container in the fridge for up to a week. If it deflates, briefly whisk it again to restore thickness.
Some dairy-free whipping creams work well. For example, a plant-based whipping cream labeled for whipping can be used successfully with this method.
🥞Where to use it
Lavender whipped cream complements baked goods flavored with Earl Grey, lemon, or vanilla. It works beautifully on scones, waffles, cakes, pancakes, and fruit. Below are recipe ideas that pair well with this cream:
- Easy Sourdough Discard Crepes
- Earl Grey Waffles
- Earl Grey Tea Yogurt Cake
- Light and Fluffy Waffles (Tips + Video)
If you try this Lavender Whipped Cream, please leave a star rating and share how it turned out in the comments — feedback helps refine the recipe and its variations!
📖 Recipe
Lavender Whipped Cream
Tatiana Kamakura
Equipment
-
1 whisk or mixer
Ingredients
- 1 cup heavy cream cold
- ½ tablespoon culinary lavender
- 3 tablespoon icing sugar
Instructions
-
In a clean jar or container combine the cold heavy cream and lavender. Stir, close the lid, and refrigerate for 12–24 hours to infuse.
-
Strain the cream through a fine mesh sieve to remove the lavender.
-
Beat the chilled infused cream with a whisk or mixer until soft peaks form (about 2 minutes). Add the icing sugar and any extract or zest, then beat 1–2 minutes more until medium to firm peaks form. Do not overbeat.
-
Store in an airtight container in the refrigerator for up to one week.
Notes
- Chill the bowl and utensils before whipping.
- Ensure the infused cream is cold; cold cream whips better.
- Use fresh whipping cream with at least 30% fat.
- Do not use thawed frozen cream.
Flavor variations:
- Vanilla extract. Optional: add 1 teaspoon for a warmer profile.
- Lemon zest. Stir 2 teaspoons of zest into the sugar for lemon-lavender cream.
- Honey lavender. Replace sugar with 1 ½ tablespoons honey and whip with the cream from the start.
Nutrition
Calories: 30kcal
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