This is one of those small, small things that makes such a difference! I discovered it a few years ago in Joy’s strawberry shortcake recipe and I’ve been making it ever since!
Wash and dry 10-15 basil leaves and drop into a pint of heavy whipping cream — if you pint has a plastic pour spout you can roll the basil up and feed it through or you can open the entire top seam so that it look like this and drop them in
Allow to seep overnight or all day and then whip as normal leaving the basil leaves in throughout the whipping process, getting bashed by the electronic mixer will allow them to release more of their flavor into the cream
If you are feeling like a perfectionist, you can fish the leaves out of the whipped cream, if you aren’t you can just warn people that there are basil leaves in the cream that they probably won’t want to eat
You can do this with a wide variety of herbs, my favorite, however, is basil which goes very well with lemon, peach, strawberry, and chocolate desserts.