Rosemary Whipped Cream

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A savory variation of whipped cream that combines well with a pistachio tart or even a deep chocolate pot de creme.  Cream is steeped with fresh rosemary sprigs, strained, chilled then whipped.

  • PrepN/A |
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    • 1 cup whipping or heavy cream
    • 2 fresh rosemary sprigs
    • 1 tablespoon confectioner's (powdered) sugar


Add cream and rosemary sprigs to a small glass saucepan.  Heat on medium until cream just begins to simmer; remove from heat.  Transfer mixture to a glass bowl and allow to cool for about 30 minutes.  Strain the mixture and return cream to the small bowl; cover and refrigerate until cold, at least 2 hours.  Alternately you can place the strained cream over an ice bath until well chilled.

Place chilled cream and sugar in a deep bowl and beat with an electric mixer until soft peaks form.  Serve immediately. 

Recipes From - The Gourmet Food And Cooking Resource