Best 6 Cinnamon Basil Infused Whipped Cream Recipes

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Dive into the realm of culinary wonders and embark on a journey to craft the perfect cinnamon basil infused whipped cream. This delectable treat is an explosion of flavors, a harmonious blend of warm and inviting cinnamon, and refreshing, aromatic basil, culminating in a light and fluffy whipped cream that will elevate any dessert or savory dish to new heights. With just a few simple steps and readily available ingredients, you can transform ordinary whipped cream into an extraordinary culinary masterpiece that will leave your taste buds craving more.

Let's cook with our recipes!

CINNAMON WHIPPED CREAM



Cinnamon Whipped Cream image

The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!

Provided by MelanieV

Categories     Dessert

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

2 cups heavy cream
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract

Steps:

  • Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
  • Beat on high speed.
  • Slowly add sugar, cinnamon and vanilla.
  • Continue beating until stiff peaks form.
  • Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
  • Continue to wipe until dry and place inside freezer with beaters or whisk.
  • Leave in freezer for 10 minutes to chill then use to make whipped cream.

CINNAMON-BUTTERMILK WHIPPED CREAM



Cinnamon-Buttermilk Whipped Cream image

Provided by Valerie Bertinelli

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 cup cold heavy cream
1/2 cup cold buttermilk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

  • Add the heavy cream and buttermilk to a large bowl and beat with an electric mixer until foamy. Gradually add the sugar and cinnamon while beating, then continue to beat until soft peaks form.

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

BOURBON WHIPPED CREAM



Bourbon Whipped Cream image

This goes great with Jefferson Davis pie, pecan pie, or pumpkin pie!

Provided by Susan Hissam

Categories     Desserts     Frostings and Icings

Time 5m

Yield 16

Number Of Ingredients 3

1 cup heavy whipping cream
2 tablespoons white sugar
1 ½ tablespoons premium bourbon

Steps:

  • In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

Nutrition Facts : Calories 60.9 calories, Carbohydrate 2 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 1.6 g

CINNAMON BASIL ICE CREAM



Cinnamon Basil Ice Cream image

This recipe is from the Herbfarm, a local restaurant outside of Seattle, WA. Nothing at this establishment tastes poorly.

Provided by Pikake21

Categories     Frozen Desserts

Time 1h

Yield 1 1/2 quarts

Number Of Ingredients 6

2 1/2 cups milk
1 ounce fresh basil (fresh, bunch)
1 cinnamon stick (3 inch)
8 large egg yolks
1 cup sugar
1 1/2 cups heavy cream

Steps:

  • Bring the milk to a simmer in a medium-sized saucepan.
  • Stir in the basil and cinnamon stick, cover, and remove from heat.
  • Steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
  • Whisk together the egg yolks and sugar in a large mixing bowl.
  • Whisk the cinnamon-basil flavored milk.
  • Pour it back into the saucepan and stir constantly with a rubber spatula over medium heat just until the custard thickens enough to coat the back of a spoon (180 degrees) but no further or it may curdle.
  • Pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold.
  • Whisk in the heavy cream.
  • Freeze in an ice cream maker.
  • Store in a covered container in the freezer until firm enough to scoop.

Nutrition Facts : Calories 1894.5, Fat 127.1, SaturatedFat 72.8, Cholesterol 1501.8, Sodium 334, Carbohydrate 162.9, Fiber 0.7, Sugar 134, Protein 33.1

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.

Tips:

  • Use fresh ingredients. This will give your whipped cream the best flavor.
  • Chill your cream and bowl before you start. This will help the cream whip up faster and more smoothly.
  • Don't overbeat the cream. Overbeaten cream will become grainy and lose its light and fluffy texture.
  • Flavor your whipped cream to taste. You can add sugar, vanilla extract, cinnamon, basil, or any other flavorings you like.
  • Use whipped cream immediately or store it in the refrigerator for up to 24 hours.

Conclusion:

Cinnamon basil infused whipped cream is a delicious and versatile topping that can be used on a variety of desserts. It's easy to make and can be customized to your own taste. Whether you're serving it on a pie, cake, or ice cream, cinnamon basil whipped cream is sure to be a hit.

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