Peach Whipped Cream
Light, airy whipped cream flavored with fresh peach puree, perfect for topping summer desserts.
Ingredients
Ingredients
- 1 cup heavy whipping cream very cold
- 1/3 cup granulated sugar
- 2/3 cup finely pureed ripe peaches about 2 medium peaches, peeled and pitted
Instructions
- Chill a mixing bowl and beaters in the refrigerator for 10 to 15 minutes until cold.
- Pour the cold heavy whipping cream into the chilled bowl.
- Beat the cream on medium speed for 4 to 5 minutes, until soft peaks form and the cream is thick and holds its shape.
- With the mixer on low speed, gradually add the granulated sugar, beating just until it is fully dissolved and the cream is smooth and slightly thicker.
- Place the peach puree in a separate bowl and ensure it is very smooth; if it is very watery, strain off a small amount of liquid so it is thick.
- Add the peach puree to the sweetened whipped cream.
- Gently fold the peach puree into the whipped cream with a spatula until the color and texture are evenly combined, taking care not to deflate the cream.
- Cover the bowl and refrigerate the peach whipped cream until ready to serve, up to 24 hours.
- Before serving, if the whipped cream has softened, briefly whisk by hand until it returns to a fluffy consistency.
Notes
- Use ripe, fragrant peaches for the best flavor; under-ripe peaches will make the whipped cream taste bland.
- Do not overbeat the cream or it can turn grainy and start to form butter.
- For a thicker topping suitable for piping, reduce the peach puree slightly on the stove, then cool completely before folding into the cream.
- Store leftover peach whipped cream in an airtight container in the coldest part of the refrigerator and use within 24 hours.
- If the whipped cream loosens after chilling, whisk by hand for 20 to 30 seconds to restore volume.
- Do not overbeat the cream or it can turn grainy and start to form butter.
- For a thicker topping suitable for piping, reduce the peach puree slightly on the stove, then cool completely before folding into the cream.
- Store leftover peach whipped cream in an airtight container in the coldest part of the refrigerator and use within 24 hours.
- If the whipped cream loosens after chilling, whisk by hand for 20 to 30 seconds to restore volume.