Date

Date Syrup Whipped Cream

June  4, 2018
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

Test Kitchen Notes

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

  • Prep time 5 minutes
  • Cook time 5 minutes
  • Makes 3 1/2 cups
Ingredients
  • For the date syrup:
  • 2 cups warm water
  • 16 pitted dates (4 1/2 ounces)
  • For the date syrup whipped cream:
  • 2 cups heavy cream, cold
  • 1 cup chilled date syrup, from recipe above
In This Recipe
Directions
  1. For the date syrup:
  2. 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.
  1. For the date syrup whipped cream:
  2. 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.

See Reviews

See what other Food52ers are saying.

Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.