Hello all. I have a lemon tart that I really want to accompany with a dollop of lavender whipped cream. I found a recipe on epicurious for lavender whipped cream (accompanying a meyer lemon cake) that involved bringing cream to a simmer with lavender and honey, then letting it sit to absorb for a half hour, then whipping it into a whipped cream. However, when I tried to do this it frothed instead of whipping. What did I do wrong? Perhaps the cream wasn't cold enough? Also, I used heavy cream instead of whipping cream - if this was my simple mistake, I apologize for asking!
Also, if anyone else has any other ideas for these kinds of infused creams, I'd love to hear them - it's such a nice subtle way to add flavor to a dessert!