It’s a foundational technique taught in French pastry schools and it is one of the major tricks to taking your baking and cooking from “Good” to “Incredible!”

Infusing whipping cream is what every savvy French baker and chef does before whipping their cream or adding it to recipes. It involves steeping flavoring ingredients like herbs, spices, extracts, or citrus zest into the cream, either with a cold or hot method. Then the cream is strained, chilled, and finally whipped or poured into other ingredients.

Both methods require chilling the strained cream thoroughly before whipping to achieve the desired consistency and depth of flavor.

To employ COLD FUSION: Combine cold cream with your chosen flavoring ingredients (fresh herbs, spices, extract, or zest) in a covered container. Refrigerate for 8 to 12 hours to allow the flavors to meld. When ready, strain out the solids, then chill the cream once more until it is very cold. Then you whip.

To employ HOT FUSION: Combine cream and flavorings, then heat until the cream is just scalded, being ultra careful not to boil it. Remove the cream from heat, cover, and let it steep approximately 30 minutes. Once steeped, strain the mixture and chill it completely for at least several hours or overnight. The next day your cream is ready for whipping.

Professional pastry chefs will tell you there are some very specific keys to success when it comes to infused whipping cream. It’s crucial that you:

STRAIN THOROUGHLY. After steeping, use a fine-mesh sieve to completely remove all solids from the cream before whipping. For a more intense flavor, you can refrigerate your steeping cream with the added flavorings overnight. Then strain well the next day.

ENSURE IT’S VERY COLD. Whipping requires the cream to be intensely cold. If you use the hot infusion method, the cream must be completely chilled after steeping before you can whip it.

CONSIDER THE INGREDIENT TO DETERMINE THE APPROACH. Fresh ingredients like herbs work well with the cold method, while dried spices can be used in either. And extracts work well with hot fusion—being added after the cream has been steeped. A little goes a long way with strong flavors, so start with a small amount.

WHIP ONLY AFTER CHILLING. Once the infused cream is VERY cold, whip it to your desired consistency, sweetening to taste with powdered sugar as needed.

There are dozens of ways to use infused whipping cream—either sweet or savory. For instance:

PIES AND TARTS. Use bourbon-infused cream as a topping for Georgia Peach Pie or add a light, lemon-infused whipped cream to a lemon meringue or key lime pie.

SHORTCAKES. Top them with strawberry- or other fruit-infused whipped cream.

CHOCOLATE MOUSSE. Infuse your whipping cream with chocolate syrup first and stand by for rave reviews.

PANCAKES AND WAFFLES. Top them with maple or cinnamon-infused whipped cream.

HOT COCOA OR COFFEE. Stir a spoonful of vanilla-infused whipped cream.

HOMEMADE ICE CREAM. Use the infused cream to create no-churn ice cream.

CREAMY PASTA SAUCES. Incorporate herb-infused (like basil or garlic) whipping cream into a rich pasta dish, such as a classic Alfredo, creamy tomato rigatoni, or a Cajun pasta with sausage and shrimp.

SOUPS AND CHOWDERS. Add a splash of heavy cream to creamy soups like cream of mushroom, cream of onion, cream of tomato, creamy chicken noodle soup or clam or corn chowder for extra richness.

QUICHE AND CASSEROLES. Use the infused cream in the custard base for quiches, spinach and artichoke dip quiche, or casseroles like King Ranch Casserole to add moisture and a hint of flavor.

MASHED POTATOES. Stir a generous amount of herb-infused cream into mashed or sweet potatoes instead of milk.

HOMEMADE BUTTER. Mix infused cream until the whey separates to create your own flavored butter (e.g., garlic herb butter).

If the idea of cooking with infused cream interests you, here’s a basic recipe to get your started. Who doesn’t love Alfredo sauce?

Herb-Infused Alfredo Sauce

Ingredients:

1/2 cup unsaltedd butter
3 to 4 cloves garlic minced
2 cups heavy cream
1 tablespoon fresh parsley chopped
1 1/2 tablespoons fresh basil chopped and divided
1 teaspoon dried oregano OR 1 tablespoon fresh
1/2 teaspoon dried thyme OR 1 teaspoon fresh
1/4 teaspoon white peppers OR fresh black pepper
salt to taste
1 pinch ground nutmeg (optional, but it adds depth)
1 cup freshly grated Parmesan cheese plus more for garnishing

Directions:

Sauté garlic: In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, which should take about 30 seconds to a minute.

Add cream and chopped herbs: Pour in the heavy cream and stir in the oregano, thyme, basil, and pepper. Bring the mixture to a gentle simmer, stirring frequently to prevent burning. Cook for approximately 10 minutes.

Remove cream mixture from heat. Refrigerate overnight. When ready to prepare sauce and serve over pasta, strain the cooled cream well.

Heat infused cream on low. Gradually whisk in the grated Parmesan cheese until it is completely melted and the sauce is smooth and slightly thickened (about 3-5 minutes).

Season: Season with salt to taste and add a pinch of nutmeg if desired.

Finish: Stir in ½ tablespoon chopped fresh basil just before serving.

Serve immediately over your favorite pasta (like fettuccine) or vegetables, and garnish with extra Parmesan cheese as desired. The sauce can also be used with chicken or shrimp dishes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.