3–4 clusters lilac blossoms
about 1/2 cup granulated sugar
1 cup heavy cream
1 tablespoon powdered milk

For the sugar, cut a lilac cluster from the plant and shake it gently. Float it in cold water for a few minutes to draw out any small insects. Shake again to remove excess water, and then dry the cluster on a tea towel for at least 30 minutes, until the water evaporates. Gently tug the blossoms from their green sepals, but don’t worry if the centers stay with the blossom. Spread about 2 tablespoons of blossoms on a dry tea towel until completely free of water.

Put a layer of sugar in a 4-ounce jar, add a thin layer of blossoms, and then alternate between sugar and lilacs, ensuring a top thick layer of sugar protects the flowers. Screw on an airtight lid and infuse in a cool, dark place for at least 2 weeks. It will keep a year but have the best flavor within 2 months.

For the cream, harvest 2–3 lilac clusters and separate the blossoms from their sepals, placing about 1 cup of blossoms in a large clear bowl. Gently stir in the cream and 1–2 tablespoons of lilac-infused sugar, scooping it from its jar with a clean spoon and completely burying the remaining flowers. Loosely cover the cream bowl with clear plastic and let it sit for 3–4 hours. Put the bowl, along with your whisk attachments, in the fridge for at least 1 hour and up to 24 hours, until completely chilled.

Remove the infused cream from the fridge and add the powdered milk. Whip the cream on medium-high speed for 2–5 minutes, until firm peaks form. Serve immediately, or return to the fridge to infuse for up to 24 hours. Makes about 1/2 cup of sugar and 2 cups of whipped cream.

Tips & Tricks

• Chilling everything helps cream to whip more quickly initially, but dry milk powder is my favorite trick for keeping the cream fully whipped for days. Without it, the cream is likely to become runny even in the fridge and should be served immediately after whipping.
• Light-colored sugars show off lilac blossoms. You’ll also have the prettiest cream if all blossoms are fresh and fully colored; ones that have begun to brown will show up as unattractive dark specks.
• Many edible flowers and herbs can be infused in sugar, cream, and even salt. Chamomile, rose, and violet create delicious scents and flavors. Sweet herbs and aromatics like basil, mint, and English lavender also work well in sugar and cream.
• A sprinkled topping of infused sugar adds a new twist to many baked goods. It can also alter your breakfast oatmeal or sweeten sourdough toast spread with Homemade Fromage Blanc. To put the flavor inside a cookie or shortcake, replace the recipe’s sugar with the infused one.