Cherry Pit Whipped Cream
Cherry pits infuse cream with a subtle almond-cherry note before it is whipped into a soft, fragrant topping for waffles or dessert.
Ingredients
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup cherry pits, crushed
Directions
Stir the crushed cherry pits into the cream in an airtight container, then chill it for 4 to 24 hours. When you’re ready to move on, pour the cream through a strainer into the bowl of a stand mixer set up with the whisk attachment. 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 will do the job, too. Use it right away as a topping for waffles or dessert, or keep it in an airtight container in the refrigerator for up to 1 week. If it slumps while it sits, whip it again before you serve it.