Footprints® Plants Edibles Recipes

Thai Basil Whipped Cream

Serves 6-8

Hand-whipped, fresh cream infused with the spicy, licoricey taste of Thai Basil makes this both light and decadent. Sweet peaches and tart blueberries, warmed with cardamom, combine perfectly.


  • 3 peaches, sliced
  • 2 cups blueberries
  • 1/2 tsp ground cardamom
  • 1 tbs sugar
  • 2 tbs roughly chopped Footprints Edibles Thai Basil
  • 1-2 tbs sugar
  • 2 cups heavy or whipping cream



Toss sliced peaches and blueberries together with cardamom and sugar. Let macerate in fridge for 30-45 minutes. If they don’t release any liquid after the first 15 minutes, add a squeeze of fresh lemon juice. How liquidy this gets depends on how juicy your fruit is. Just go with it.

On a cutting board, sprinkle the roughly chopped basil with the sugar and chop together until the basil is broken down almost as finely as the sugar.

Whisk the cream to soft peaks. Then whisk in the basil sugar just until peaks are stiff, being careful not to over whisk.

Serve fruit topped with a generous dollop of cream. And by “dollop” I mean “giant spoonful.”

Tip: You can peel the peaches if you have a fuzzy texture issue, but that seems like a lot of work to me. Slice them as thin or thick as you like. Thin slices give each bite a better balance with the blueberries.

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