Cherry Pit Whipped Cream
Cherry pits cold-infuse cream for a softly fruity whipped topping finished with sugar, salt, and optional almond extract.
Prep 10 min · Total 14 hr 10 min · Makes about 2 cups
Ingredients
- 2 1/2 ounces cherry pits, from 2 pounds whole cherries
- 8 ounces heavy cream
- 2 ounces sugar
- 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much
- 1/8 teaspoon almond extract, optional
Directions
Put the cherry pits and cream in an airtight container, then refrigerate for anywhere from 4 to 24 hours. When you’re ready to whip, strain the cream into the bowl of a stand mixer with the whisk attachment in place. Add the sugar and salt, plus the almond extract if you’re using it, and beat until the cream holds soft peaks. A hand mixer works here too. Use it right away as a garnish for waffles and dessert, or keep it in an airtight container in the refrigerator for up to 1 week. If it loses volume during that stretch, whip it again before serving.