Lavender Whipped Cream

Last Updated on January 27, 2026 by becky

Lightly sweetened lavender whipped cream made with lavender-infused whipping cream and vanilla. Ideal for garnishing a slice of a cake or a mug of lavender hot chocolate.

Why Make Lavender Whipped Cream?

If you’re a regular reader of this blog, you already know that I enjoy developing recipes with lavender. Lavender ice cream, lavender iced coffee, lavender simple syrup, homemade lavender sugar cubes. I’m forever finding ways to introduce this pretty purple plant into my baking and pastry recipes.

In this whipped cream recipe, I’ve infused dried lavender into heavy whipping cream, then whipped it with vanilla extract and a touch of confectioner’s sugar until smooth, creamy, and perfectly pipeable (or dollop-able, if you prefer!)

This easy, five-ingredient recipe highlights the flavor of real lavender, which pairs perfectly with everything from hot cocoa to homemade chocolate pudding. You can also layer it into parfaits and trifles, pipe it into homemade cream puffs, or spoon it on top of vanilla bean ice cream. Or, pair with lavender ice cream for a true lavender-lover’s dream!

Lavender Whipped Cream Recipe Ingredients

To make this lavender whipped cream recipe, start by gathering the following:

• Whipping Cream – Or heavy cream, if you’re in the US. You’ll need about 240 milliliters, or 1 cup, of cream, plus a little bit extra for “topping up” after straining out the lavender.
• Dried Lavender – Choose a dried lavender product clearly marked as “edible” or “food grade.” For more on selecting and working with dried lavender, see my lavender ice cream recipe.
• Confectioner’s Sugar – A small amount of confectioner’s sugar (icing sugar, powdered sugar) adds a hint of sweetness. Taste and adjust the whipped cream, adding more sugar as necessary to suit your palate.

• Vanilla Extract – Choose a good-quality vanilla extract (not a cheap imitation extract or flavoring) or opt for vanilla bean paste instead. Nielsen-Massey is my go-to brand for all things vanilla.
• Purple Gel Food Coloring – Without food coloring, lavender-infused whipped cream will look pale and greyish-brown. I prefer to add a very small amount of purple gel food coloring (literally just the tip of a knife or toothpick—not even a full drop!) for visual appeal, but feel free to omit the food coloring for a more natural shade.

How to Make Lavender Whipped Cream

To make lavender whipped cream, start by adding whipping cream to a small saucepan and bringing it to a gentle simmer on the stovetop. Stir in buds of dried lavender, remove from heat, and allow the flowers to steep in the cream for 30 minutes, or up to 1 hour. (The longer it steeps, the stronger the lavender flavor!)

How to Use Lavender Infused Whipped Cream

Pair lavender whipped cream with a mug of lavender hot chocolate (or white hot chocolate!), or spoon it over a milkshake or ice cream sundae made with homemade lavender ice cream.

Lavender-infused whipped cream also works nicely for garnishing slices of cake, pie, or brownies; layering into parfaits or trifles; or served with dishes of chocolate pudding or lemon posset. Or, pipe lavender whipped cream into choux buns or éclairs for a light, spring-inspired dessert.

Make-Ahead and Storage Suggestions

I recommend allowing at least 8 hours for the lavender-infused cream to chill before whipping. If you want to work ahead, you can infuse the cream up to 48 hours in advance and refrigerate until ready to whip.

For best results, whip the cream no more than 4 hours before you plan to serve it.

Other lavender recipes you might enjoy:

Lavender Ice Cream
Lavender Lemon Latte Cookies
Lavender Sugar Cubes
Lavender Simple Syrup

For additional whipped cream inspiration, try my coffee whipped cream and coconut whipped cream recipes, too!

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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