Basil whipped cream from Layered: Baking, Building, and Styling Spectacular Cakes (page 55) by Tessa Huff

  • basil
  • heavy cream
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chiffon cake; Polenta olive oil cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 13, 2018

    My whipped cream was an utter failure - it somehow went straight from loosely whipped and runny to separating. I was left with a bowl of basil-infused butterfat in a pool of liquid. Fortunately, the basil butter was still quite tasty, so I was able to spread it on the cake. I'm not sure why this happened, but am guessing that the cream hadn't had adequate time to chill, although it had been in the refrigerator for at least three hours. I also added the sugar at the beginning without thinking, and that may have exacerbated the problem. Ultimately, I don't blame the recipe for this failure. The basil flavor is light, yet distinct, and is a good pairing with berries.

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