- Combine cream and sugar in medium saucepan. Set the pan over medium-high heat and stir constantly until steaming but not boiling.
- Take pan off heat and add aromatic ingredient to hot cream. Cover and let mixture steep for 30 minutes.
- Pour infused cream through fine-mesh strainer into a medium bowl and set bowl in refrigerator for several hours, or until very well chilled.
- When cream is thoroughly chilled, use handheld mixer at high speed to whip cream. Use immediately or keep in airtight container in refrigerator for up to 3 days.
Taken from Philadelphia's pie boutique Magpie, the recipe book comes with several variations of whipped cream infused with different aromatics, such as basil or lavender. It usually all comes with the same base and technique - it's simply your choice what to infuse it with and how much to put in it. I've sometimes found the original suggested amounts a little too delicate and subtle to stand up to some of the bolder pies, so I tend to like to double the amounts for robustness.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.