Date Syrup Whipped Cream

By Sarah Jampel
June 4, 2018
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Date Syrup Whipped Cream

Author Notes: This light-as-a-feather, naturally sweetened (thanks to the date syrup) whipped cream comes together in just 10 minutes with little-to-no effort on your part. We like to use it as part of a riff on the berry-topped pavlova featured in 8 Tricks for Swoopy, Fluffy, Long-Lasting Whipped Cream—simply swap out the strawberries for crumbled halva and fresh figs. A few dollops could happily sit atop a stack of pancakes or bowl of ice cream.Sarah Jampel

Food52 Review: This recipe was developed in partnership with chef Matthew Dugan at Vitamix to be used with their new Aer™ Disc Container.The Editors

Makes: 3 1/2 cups
Prep time: 5 min
Cook time: 5 min

For the date syrup:

  • 2 cups warm water
  • 16 pitted dates (4 1/2 ounces)
  1. Place warm water and dates into the 64-ounce Low Profile container and secure the lid. Start machine and increase to the highest speed. Blend for 3 minutes. Pour into a heat-proof dish and place into a refrigerator to chill for 2 to 4 hours, or until fully chilled.

For the date syrup whipped cream:

  • 2 cups heavy cream, cold
  • 1 cup chilled date syrup, from recipe above
  1. Place heavy cream and chilled date syrup into the Vitamix Aer™ Disc Container and secure the lid. Start machine and increase to the highest speed. Blend for 45 seconds to 1 minute using the tamper to push the ingredients into the blades if needed. Serve immediately or chill until ready to serve.

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