Rosewater Whipped Cream

Rosewater Whipped Cream

Silky whipped cream perfumed with rosewater and a touch of sugar.

Total 5 min Makes 16 oz Calories 90/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Heavy cream is whipped to soft, billowy peaks and lightly scented with rosewater for a floral note that pairs well with Middle Eastern and Persian desserts, fruit, or spiced cakes. A touch of powdered sugar adds subtle sweetness without masking the floral aroma, and the cream whips up in just a few minutes with a hand mixer or whisk.

Ingredients

  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon rosewater
  • 1/4 teaspoon vanilla extract

Method

  1. Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

  2. Pour the cold heavy cream into the chilled bowl and add the powdered sugar.

  3. Beat with a hand mixer on medium-high speed until soft peaks begin to form, about 2 minutes.

  4. Add the rosewater and vanilla extract, then continue beating until medium-stiff peaks form, about 1 minute more.

  5. Taste and fold in a touch more powdered sugar or rosewater if desired, mixing briefly to combine.

  6. Use immediately or cover and refrigerate up to 2 hours before serving, re-whisking briefly if it loosens.

Rate this recipe

★ 3.2 (1)

Comments

    Log in to comment.

    Rosewater Whipped Cream

    Heavy cream is whipped to soft, billowy peaks and lightly scented with rosewater for a floral note that pairs well with Middle Eastern and Persian desserts, fruit, or spiced cakes. A touch of powdered sugar adds subtle sweetness without masking the floral aroma, and the cream whips up in just a few minutes with a hand mixer or whisk.

    5 min 16 oz 90 cal

    Ingredients

    • 1 cup heavy whipping cream, cold
    • 2 tablespoons powdered sugar
    • 1 teaspoon rosewater
    • 1/4 teaspoon vanilla extract

    Method

    1. 1

      Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes before starting.

    2. 2

      Pour the cold heavy cream into the chilled bowl and add the powdered sugar.

    3. 3

      Beat with a hand mixer on medium-high speed until soft peaks begin to form, about 2 minutes.

    4. 4

      Add the rosewater and vanilla extract, then continue beating until medium-stiff peaks form, about 1 minute more.

    5. 5

      Taste and fold in a touch more powdered sugar or rosewater if desired, mixing briefly to combine.

    6. 6

      Use immediately or cover and refrigerate up to 2 hours before serving, re-whisking briefly if it loosens.