Cherry Pit Whipped Cream Recipe

 Some folks will do anything to escape the tedium of pitting cherries, but I find the rhythm of it strangely satisfying. There's a juvenile delight to be had in letting the splattered juices re-create the opening scene of Kill Bill in my kitchen, and I'm not above snickering at cherry-stained handprints on a paper towel. Surveying the carnage, it's not just the thought of cherry jam and double-crusted pie that makes it all worthwhile, but the thrifty pleasure of knowing that those obnoxious little pits won't go to waste.

What to Do With Cherry Pits

If you're a dessert aficionado, you're probably familiar with noyaux—the tiny, almond-flavored kernels nestled inside the pit of every stone fruit. Noyaux (particularly those from peaches and apricots) are used to flavor everything from marzipan to almond extract, but that's not what I'm talking about. Frankly, I'm too damn lazy to take a hammer to each and every cherry pit so I can pluck out the kernels, which have to be cleaned, ground, and roasted to neutralize their amygdalin...a precursor of cyanide—fun!

My appreciation for The Bride notwithstanding, I've no interest in flirting with that kind of danger.

What I'm talking about is the pit itself, whole and intact to keep its pesky noyau locked safely away. Coated in cherry juice, with bits of cherry flesh still clinging here and there and a faint nuttiness from the shell, simple cherry pits can add a splash of seasonal flavor (and color!) to so many things.

Steep them into your next batch of tea, or let them macerate with citrus rinds and sugar for classic limeade. (Just don't try steeping them in hot milk, as their acidity will prompt it to curdle.)

How to Make Cherry Cream

Out of everything, my favorite application is a cold infusion of cherry pits and cream. The cream's mild dairy flavor serves as a neutral backdrop for the pits, with a richness that amplifies their aroma. The cold steep also preserves a sense of freshness that translates beautifully to softly whipped cream.

It's as simple as this: Add a handful of cherry pits to a cup of cream, shove it in the fridge overnight, strain into a bowl of sugar, and whip. Sure, it could be doctored with a drop of rose water or a spoonful of kirsch, but I'm in love with the something-from-nothing simplicity.

It's a subtle accent for everything from chocolate ice cream to buttermilk vanilla waffles, and, of course, the perfect complement to cherry pie (and yes, that recipe is coming soon). You can also freeze the pits to pull out later in the year, infusing wintry desserts with a burst of summer freshness. Chocolate cherry hot cocoa, anyone?

So the next time you're faced with a mountain of cherries, know that your efforts will be doubly rewarded. Save those pits, and make the most of your seasonal fruit!


  • 2 1/2 ounces cherry pits (1/4 cup; 70g), from 2 pounds (1kg) whole cherries (see notes)

  • 8 ounces heavy cream (1 cup; 255g)

  • 2 ounces sugar (1/4 cup; 70g)

  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 1/8 teaspoon almond extract, optional

  • Directions

  1. Combine cherry pits and cream in an airtight container and refrigerate between 4 and 24 hours. When you're ready to proceed, strain cream into the bowl of a stand mixer fitted with a whisk attachment, add sugar and salt, along with almond extract (if using), and whip to soft peaks. This can be done with a hand mixer as well. Enjoy immediately as a garnish for waffles and dessert, or refrigerate up to 1 week in an airtight container. If cream deflates over that time, re-whip before serving.

    Special Equipment

    Nonreactive mesh strainer or cheesecloth, handheld or stand mixer


    Don't think of this as a recipe so much as a rough guideline, as it can easily be adapted to accommodate whatever quantity of pits you have left over from other baking projects. Many pies and jams call for 2 pounds of fruit, leading to my estimation above.

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