Here's How to Make an Olive Oil Whipped Cream, Plus a Yummy Cake to Pair It With
Olive oil is a great source of healthy fat, and using it as a substitute ingredient in desserts is a must-try. Award-winning chef, cookbook author, and restaurateur Seamus Mullen tells Better Homes & Gardens that it makes sense to apply olive oil to desserts as it's essentially a fruit juice.
Seamus Mullen adds that olive oil goes well with chocolate. However, it's his technique of making olive oil whipped cream that has caught the attention of foodies in New York.
How To Make Olive Oil Whipped Cream
While Mullen says that he usually wings it, he provided the ingredients and instructions through a Zoom interview with Better Homes & Gardens.
2 cups heavy cream
2 tbsp. powdered sugar (add more if you want more sweetness)
3 to 4 tbsp. fruity olive oil like the Arbequina
Use a hand-held mixer or a stand mixer with a whisk attachment. Whip the heavy cream and powdered sugar until you achieve stiff peaks. Seamus Mullen says, "You're looking to trap air in the cream, but you don't want to work it to a point of becoming stiff like butter."
When the peaks form, switch to the lowest speed and very slowly drip in the olive oil. Make sure to pour in small amounts at a time. Seamus Mullen says that the olive oil will emulsify with the protein in the cream at this point, and you can expect a creamy texture.
It is the same with regular homemade whipped cream that you might re-whisk if you prepare it ahead of time. However, since it's easy to make, you can just do it right before serving your dessert.
Not that you have the olive oil whipped cream recipe, you need something to go with it. This Lemon Olive Oil Cake will pair nicely with it.
1 tbsp butter, softened
½ cup granulated sugar
½ cup slivered almonds, toasted
2 cups all-purpose flour
4 tsp finely shredded lemon peel
1 tbsp baking powder
½ tsp salt
6 tbsp lemon juice
3 eggs, lightly beaten
1 cup buttermilk
¼ cup extra-virgin olive oil
½ tsp almond extract
2 cups cut-up seasonal fresh fruit (berries, cherries, peaches, or plums)
2 tbsp granulated sugar
Powdered sugar (optional)
Preheat oven to 375°F. Prepare a 10-inch cast-iron skillet or a 9-inch cake pan and brush the insides with butter.
In a food processor, combine the 1/2 cup granulated sugar and almonds. Cover and pulse several times until you get a fine mixture.
Transfer to a large bowl and add the flour, lemon peel, baking powder, and salt. Stir it gently until combined. Make a well at the center of the flour mixture and set it aside.
In another bowl, whisk together the eggs, buttermilk, olive oil, three tablespoons of lemon juice, and almond extract. Add to flour mixture all at once and stir until combined. Pour batter evenly into prepared skillet or cake pan.
Bake for 25 to 30 minutes. You can also insert a wooden toothpick in the center and if it comes out clean, take the cake out. Cool the cake on a wire rack for at least 15 minutes.
While the cake is cooling, combine your fruit, the remaining three tablespoons lemon juice, and the two tablespoons granulated sugar.
Dust the cake with powdered sugar and serve at room temperature with the fruit. You can also leave out the fruit and add a dollop of olive oil whipped cream instead.