Creamy Rose Water Whipped Cream
A delicate and creamy whipped cream infused with rose water, perfect for topping desserts with a floral twist and stiff peaks that hold their shape.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 cup whipped cream (approximately 8 servings of 2 tablespoons each) 1x
- Category: Dessert Topping
- Cuisine: International
Ingredients
Scale
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (15 grams) powdered sugar
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Chill your mixing bowl and beaters in the fridge or freezer for 10-15 minutes.
- Pour the cold heavy cream into the chilled bowl and start whipping on medium speed using an electric mixer.
- After about 2 minutes, when the cream starts to thicken, slowly add the powdered sugar.
- Continue whipping until soft peaks form (the cream holds its shape but peaks gently fold over).
- Add the rose water and vanilla extract (if using) and fold gently with a spatula to incorporate without deflating the cream.
- Whip on high speed for another 1-2 minutes until stiff peaks form (peaks stand straight up without drooping).
- Stop whipping immediately to avoid over-whipping and turning the cream grainy or into butter.
Notes
Keep all equipment and cream cold for best results. Use powdered sugar for smooth texture. Fold in rose water and vanilla after soft peaks form to avoid deflating. Stop whipping at stiff peaks to prevent graininess or butter formation. If over-whipped, fold in a small spoonful of cold cream to rescue.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1.5
- Sodium: 5
- Fat: 9
- Saturated Fat: 6
- Carbohydrates: 1.5
- Protein: 0.2
Keywords: whipped cream, rose water, dessert topping, floral whipped cream, easy whipped cream, stiff peaks