To hot infuse, warm the ingredient in the cream, cover, and let steep for up to 30 minutes. To cold infuse, stir the ingredient into the cream and refrigerate anywhere from four hours up to a full day. Meanwhile, tea and citrus zest can work both ways, yielding different results. For dried herbs and whole spices, hot infusions are the best way to coax out their flavor. Some ingredients, like delicate fresh herbs, work best with a cold infusion to preserve their bright flavor. You can infuse the cream hot or cold, though it's often better to do one or the other depending on the ingredient. Infusions: This category runs the gamut and includes fresh or dried herbs, whole spices, coffee beans, tea, citrus zest, toasted coconut, nuts, and seeds.Each paste has varying levels of sweetness, so you will need to adjust the amount of sugar. To work them in, you can add the paste from the get-go, whisking it in with the rest of the ingredients, or beat the paste with the sugar first, then gradually add the cream. Pastes: Smooth peanut butter, Nutella, cajeta, dulce de leche, and tahini paste are wonderful in whipped cream.I recommend starting with small increments, tasting as you go. It’s important to note that adding large amounts may alter the final texture, plus depending on the ingredient, you could end up with bitter-tasting and unpalatable whipped cream. These powders will dissolve quickly into the cream as it whips. Dry Stir-Ins: Ground spices, cocoa powder, instant espresso powder, and freeze-dried fruit powders fall under this category.One thing to keep in mind is these syrups double as sugar, so lay off on adding another sweetener. Syrups, like honey, maple syrup, and lemon syrup, can also be used. Less is more in most cases both because these ingredients are typically highly concentrated in flavor, and because introducing liquid that lacks fat can result in a looser whipped cream. Wet Stir-Ins: Extracts, oils, waters, and alcohol are easy ways to boost the flavor of whipped cream.Brown sugar whipped cream is a delicious option, although its caramel-like flavor can overpower delicate desserts. Since granulated sugar doesn’t dissolve as quickly, I add it right at the beginning to give it more time to dissolve. (It’s worth noting that organic powdered sugar also imparts a light butterscotch note as it’s made from raw cane sugar.) I much prefer using superfine or granulated sugar for its clean flavor. That said, powdered sugar contains cornstarch (or tapioca starch in the case of organic powdered sugar), which helps stabilize whipped cream. Although it dissolves quickly, I tend to avoid powdered sugar due to its saccharine flavor, which I find off-putting. Sweeteners: There are a good number of options: powdered sugar (conventional and organic), superfine sugar, granulated sugar, and brown sugar.
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