Olive Oil Whipped Cream Is Something Every Dessert Lover Needs To Try
If you consider yourself a baker, you likely already know that olive oil can be used as a substitute for canola or vegetable oil in pretty much all dessert recipes. In fact, chocolate cake made with olive oil is one of my all-time favorite desserts – the olive oil makes the cake so rich and moist. Anyways, it turns out that olive oil can also be used to make something rather surprising: whipped cream!
Registered dietician and Better Homes & Gardens contributor Jessie Shafer shared she first heard of olive oil whipped cream while taking a virtual cooking class during the pandemic. During the cooking class, instructor Chef Seamus Mullen casually mentioned that he frequently uses olive oil while making whipped cream. This sparked curiosity for Jessie, who went on to research more about making whipped cream using olive oil.
After sitting down with Chef Mullen for a virtual interview, he told Jessie, “We often don’t think of olive oil as being a natural ingredient for desserts, pastries, and other sweets. But olives are a fruit, and if you can wrap your head around olive oil being a fruit juice—which it essentially is—then it really makes sense in a lot of dessert applications.” And, all you need is three ingredients: heavy cream, powdered sugar, and a fruity olive oil.
“It’s funny, when people taste it who are not expecting it, there’s always this reaction like, ‘Wow, that’s really good! There’s something really familiar but I can’t place what it is.’ Because the expectation that olive oil is going to show up in your dessert is something that most people are not really prepared for,” notes Chef Mullen. Click here for the step-by-step whipped cream recipe, as well as for more tips on baking with olive oil. Happy baking and dessert experimenting, everyone!