In a pot heat the lavender and cream, bring to a simmer but don’t boil. Remove from heat, cover, and let it cool for 5 minutes.

You need to filter the cream to remove the flowers, you can do so either using a chinois, a cheesecloth and if you are stuck with nothing, using a clean dishcloth could work but you will definitely lose some liquid. Once it’s filtered, press on the flowers to extract as much cream as possible, don’t want to lose all that flavor. Discard the flowers. Cover the cream and let it cool in the fridge for at least 4 hours.

In a stand mixer bowl, dump the cream, vanilla extract, and sugar. Put the whisk attachment on and whisk until you have some peaks.