Cannabis Whipped Cream
Our cannabis-infused whipping cream will elevate your dessert on several levels – not only will it add literal height to your dish, it also promises to heighten certain sensations, depending on which strain you choose to infuse it with.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 cups whipping cream (35%)
2 grams decarboxylated cannabis, coarsely ground
1 tsp vanilla extract (optional)
1 tbsp powdered sugar (optional)
Pour whipping cream into a mason jar and add ground cannabis. Seal jar and place in a deep pot filled with a hot water bath (Note: pot should be deep enough to fit the entire jar. Don’t submerge the jar – water should come to about ¾ of the jar’s height).
Bring water to a simmer. Use a thermometer to ensure the water temperature never exceeds 185 – otherwise the whipping cream may burn. Simmer for 3 hours, topping up water bath as needed.
Remove from heat and strain the infused whipping cream through cheesecloth or a strainer. Allow to cool, then store in an airtight container in the fridge. Note the expiry date on your container of whipping cream to determine best-by date.
To prepare whipped cream:
Using an electric mixer, start whisking the cream for a few minutes until it starts to thicken. Slowly beat in the sugar and vanilla, if desired.
Once medium to stiff peaks form, your whipped cream is ready.
(Medium-stiff peaks are just stiff enough to stand up firmly but with a slight curl at the tip.) Be sure not to over-beat – it will turn into butter!
Note: You can whisk this by hand, but do yourself a favour and use an electric mixer. Doing it by hand is exhausting!