Orange Blossom Whipped Cream
  • 1 cup (240 grams) cold heavy whipping cream
  • 4 teaspoons (16 grams) granulated sugar
  • ¼ teaspoon (1.25 grams) orange blossom water
  • ⅛ teaspoon kosher salt
  1. In a medium bowl, whisk together all ingredients by hand until medium-stiff peaks form. Use immediately, or cover and refrigerate until ready to serve.
Recipe by Bake from Scratch at