1 cupHeavy whipping cream(You may want about a half cup extra if you're using dried or fresh lavender instead of extract!)
1tspLavender extract or dried/fresh lavender
1tspVanilla extract
2tbspSugar(Confectioners may be better here but granulated will work just fine)
A pinchFresh lavender to garnish(Optional)
Instructions
Throw a mixing bowl and the whisk attachment(s) for your mixer in the freezer for about 20 minutes. Your whipped cream will come together much easier if these things are very cold!
If you're using fresh or dried lavender, bring that and the heavy whipping cream to a boil in a small pot. Then decrease the temperature and let it simmer for about 20 minutes. Once that's done, run it through a strainer and put it in a bowl or cup and let it cool down in the freezer. Once again, you'll want everything to be quite cold, so this might take a while.
Add the heavy cream, vanilla and lavender extracts (if using), and sugar to the frosty bowl. Apply the whisk attachment and whisk on medium high speed until medium peaks form. This is somewhere between loose and stiff peaks. If you're not sure what that means, when you turn the mixer off and lift the whisk out of it, the whipped cream on it should hold its shape nicely. You can use the whipped cream immediately or store it in the fridge for about a day!
To serve, divide the peach slices into 4 bowls or plates and top with a dollop of whipped cream. You can pipe it if you want, but I for one am ok with a more rustic feel. Sprinkle a bit of fresh lavender on top of each one if you've got it, and you're done!