Cherry Pit Whipped Cream Recipe
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__06__20160607-cherry-whipped-cream-vicky-wasik-4-968a641e79d4495f816446f744c79fa3.jpg)
Why It Works
- 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.
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.
Recipe Facts
Ingredients
-
2 1/2 ounces cherry pits (1/4 cup; 70g), from 2 pounds (1kg) whole cherries (see note)
-
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
-
1/8 teaspoon almond extract, optional
Directions
-
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, along with almond extract (if using), 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.
Special equipment
Nonreactive mesh strainer or cheesecloth, handheld or stand mixer
Notes
Don't think of this as a recipe so much as a rough guideline, as it can easily be adapted to accommodate whatever quantity of pits you have left over from other baking projects. Many pies and jams call for 2 pounds of fruit, leading to my estimation below.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
137 | Calories |
12g | Fat |
8g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 137 |
% Daily Value* | |
Total Fat 12g | 15% |
Saturated Fat 7g | 37% |
Cholesterol 36mg | 12% |
Sodium 34mg | 1% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 0% |
Total Sugars 8g | |
Protein 1g | |
Vitamin C 1mg | 3% |
Calcium 21mg | 2% |
Iron 0mg | 0% |
Potassium 33mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |