Make fresh basil whipped cream with heavy cream, vanilla, and garden-fresh basil. This easy no-heat herb-infused whipped cream is perfect for berries, cakes, shortcakes, and summer desserts.
Fresh Basil Whipped Cream is a simple way to transform classic homemade whipped cream into an elegant herb-infused topping with a bright, garden-fresh flavor. Made with cold heavy whipping cream, fresh basil, vanilla, and just enough sugar for a gentle sweetness, this easy basil whipped cream requires no cooking or heating.
The combination of basil and cream is especially delicious with summer fruit. Strawberries, raspberries, blueberries, peaches, and nectarines all pair beautifully with basil’s fresh, slightly peppery sweetness. It is also an unexpected finishing touch for lemon cake, shortcake, pound cake, pavlova, pancakes, waffles, and other fruit-forward desserts.
Because there is no heat involved, the basil retains its fresh aroma and vibrant herbal character. Finely chopping or crushing the leaves before adding them to the cream releases their natural oils, allowing the basil flavor to infuse the whipped cream as it is beaten. For an even smoother finish, the basil can be blended briefly with the cream and strained before whipping.
Prep Time: 10 minutes
Whip Time: 3 to 5 minutes
Total Time: 15 minutes
Yield: About 2 cups
Ingredients
1 cup heavy whipping cream, very cold
2 to 3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 cup fresh basil leaves, finely chopped or torn
Pinch of salt
Directions
Step 1: Prepare the Basil
Wash the fresh basil leaves and dry them thoroughly. Any excess water can interfere with the texture of the whipped cream.
Finely chop or tear the basil leaves. For a stronger basil flavor, combine the basil with about 1 teaspoon of the confectioners’ sugar and gently crush it with a mortar and pestle or the back of a spoon. This helps release the basil’s aromatic oils without applying heat.
Step 2: Combine the Whipped Cream Ingredients
Pour the very cold heavy whipping cream into a large chilled mixing bowl. Add the remaining confectioners’ sugar, vanilla extract, and a pinch of salt.
Add the prepared basil and stir briefly to distribute it throughout the cream.
Step 3: Whip the Basil Cream
Using a hand mixer or stand mixer fitted with the whisk attachment, whip the mixture on medium speed until it begins to thicken.
Continue whipping until soft peaks form for a light, spoonable whipped cream. For piping, layering cakes, or a firmer dessert topping, continue whipping just until medium to stiff peaks form.
Avoid overwhipping. Once the cream becomes firm and holds its shape, stop mixing to prevent it from becoming grainy.
Step 4: Adjust the Texture
For a rustic presentation, leave the finely chopped basil throughout the whipped cream.
For a smoother finish, remove any larger pieces of basil before serving. If you prefer a completely smooth basil whipped cream, use the blending and straining method described in the Notes section before whipping the cream.
Step 5: Serve or Chill
Use the basil whipped cream immediately for its lightest, fluffiest texture, or cover and refrigerate until ready to serve.
If the whipped cream softens slightly during refrigeration, whisk it gently by hand or briefly re-whip it until it returns to the desired consistency.
Notes
Confectioners’ sugar is recommended because it dissolves quickly and helps create a smooth, slightly more stable whipped cream. Granulated sugar can be used, but it should be very fine so that it dissolves completely.
Fresh basil is essential for this recipe. Sweet basil is an excellent all-purpose choice, while lemon basil can add a subtle citrus note that works particularly well with berries and lemon desserts.
Make sure the basil is completely dry before adding it to the cream. Water left on the leaves can dilute the cream and affect how well it whips.
For stronger basil flavor without using heat, place the basil, cream, sugar, vanilla, and salt in a tall container and pulse very briefly with an immersion blender. Do not blend for an extended period. Strain the mixture through a fine-mesh sieve, chill again if necessary, and then whip until the desired peaks form.
If you want a pale green whipped cream with more visible basil flavor, blend the basil directly into the cream and skip straining. The finished color will depend on the variety and amount of basil used.
Very cold cream produces the best volume. For especially warm kitchens, chill the mixing bowl and whisk or beaters for about 10 to 15 minutes before preparing the recipe.
For soft, billowy whipped cream that will be spooned over fruit or desserts, stop whipping at soft to medium peaks. For piping or decorating, whip to medium-firm peaks, taking care not to overwhip.
Store basil whipped cream in a covered container in the refrigerator for up to 24 hours. The basil flavor may become more pronounced as it rests. Gently whisk or briefly re-whip before serving if the cream loses some volume.
