Cherry Pit Whipped Cream


• 1/4 Cup Cherry Pits

• 8 Oz. Heavy Cream

• 2 Oz. Sugar

• 1/8 Tsp. Kosher Salt


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, 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.

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