Cherry Pit Whipped Cream Recipe

Stella Parks
Cherry Pit Whipped Cream Recipe
*
  • Yield:Makes about 1 cup
  • Active time:5 minutes
  • Total time:Between 4 and 24 hours, as your schedule allows
  • Rated: 5.0

[Photograph: Vicky Wasik]

Make the most of your cherry-pitting efforts by saving those pits! Instead of tossing them in the trash, toss them in the fridge with some cream. Cold-steeped for a few hours or even overnight, they'll give your next batch of whipped cream a delicate cherry flavor and color (although the intensity will depend entirely on the quality of your fruit). It's a fantastic complement to all-American cherry pie, or an elegant garnish for any summer dessert.

Why It Works

This recipe is the pits! (In a good way!)
  • Leaving the cherry pits whole is a simple, safe, and easy way to enjoy their flavor.
  • A long cold steep extracts maximum flavor while preserving a sense of freshness.
  • The relatively high proportion of sugar adds stability, allowing the whipped cream to stay fluffy for days at a time.
This recipe appears in:
How to Make the Ultimate Cherry Pie Don't Toss Those Pits! Make This Fruity Cherry-Infused Whipped Cream Instead

Ingredients

  • 2 1/2 ounces cherry pits (1/4 cup; 70g), from 2 pounds (1kg) whole cherries (see note above)
  • 8 ounces heavy cream (1 cup; 255g)
  • 2 ounces sugar (1/4 cup; 70g)
  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much

Directions

  1. 1.

    Combine cherry pits and cream in an airtight container and refrigerate between 4 and 24 hours. When you're ready to proceed, strain cream into the bowl of a stand mixer fitted with a whisk attachment, add sugar and salt, and whip to soft peaks. This can be done with a hand mixer as well. Enjoy immediately as a garnish for waffles and dessert, or refrigerate up to 1 week in an airtight container. If cream deflates over that time, re-whip before serving.

Stella Parks

CIA trained pastry nerd, prodigal food writer, and certified BraveTart. Once upon a time, Stella cashed out her life savings to attend language school in Tokyo so she could read the secret menu at her favorite sushi joint. Later, Food & Wine would point to that sort of compulsive dedication in naming her one of America’s Best New Pastry Chefs. When not wearing her chocolate sprinkle glove or at work on her (eternally) forthcoming cookbook, Stella spends most of her time polishing Star Trek quotes and playing video games.

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