Whipped Cream & Cherry Recipe
Make Whipped Cream & Cherry Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cherry Compote
Whipped Cream
Garnish & Serving
Method
Cherry Compote
- 1
Prepare cherries
If using fresh cherries, pit them and halve if large. If using frozen, thaw briefly and drain excess liquid. Measure 2 cups.
- 2
Cook compote
In a small saucepan over medium heat, combine the cherries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.
- 3
Thicken
After cherries release their juices and the mixture simmers (about 5–8 minutes), mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 more minutes until the liquid thickens slightly. If you prefer a looser sauce, skip the slurry.
- 4
Finish
Remove from heat, stir in 1/2 teaspoon vanilla extract and optional 1 teaspoon kirsch. Taste and adjust sweetness with more sugar or lemon juice if needed. Let cool to room temperature, then chill in the refrigerator for at least 20 minutes to firm slightly.
Whipped Cream
- 5
Chill equipment
Place mixing bowl and whisk or beaters in the refrigerator or freezer for 10–15 minutes before whipping to help the cream whip faster and hold better.
- 6
Whip cream
Pour 1 1/2 cups cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed (or by hand with a whisk) until soft peaks form for a light, pillowy texture; whip to medium-stiff peaks if you need the cream to hold shape for piping (about 2–4 minutes with a mixer).
- 7
Optional stabilizer
If you want the whipped cream to hold for several hours, prepare a small amount of dissolved gelatin or use a commercial stabilizer per package directions and fold it in once the cream reaches soft peaks.
Assembly & Garnish
- 8
- 9
Top the whipped cream with 2–3 tablespoons of chilled cherry compote per serving, allowing some whole cherries and sauce for visual appeal.
- 10
Garnish each serving with 2 fresh or maraschino cherries, a sprinkle of grated dark chocolate, and a mint leaf. Serve immediately with shortbread cookies or biscotti on the side, if using.
- 11
Leftovers: Store extra cherry compote in an airtight container in the refrigerator up to 5 days. Refrigerate whipped cream and use within 24 hours for best texture.