Lemon Whipped Cream
By Sarah MullinsPublished on March 5, 2014
Time
10 minutes
Yield
Serves 8 (Makes about 1 cup)
Ingredients
½ cup heavy cream 2 tablespoons sugar 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice
Before You Begin
If preferred, you can replace the lemon with lime.
Instructions
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Add sugar and lemon zest and juice, increase speed to medium-high, and whip until soft peaks form, 1 to 3 minutes.
Time
10 minutesYield
Serves 8 (Makes about 1 cup)Ingredients
½ cup heavy cream
2 tablespoons sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Ingredients
½ cup heavy cream
2 tablespoons sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Ingredients
½ cup heavy cream
2 tablespoons sugar
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
Why This Recipe Works
We put a twist on the usual sweetened whipped cream by adding some lemon juice and zest. The tart, lightly sweet citrus flavor and creamy texture is an ideal complement to fruity desserts.
Before You Begin
If preferred, you can replace the lemon with lime.
Instructions
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Add sugar and lemon zest and juice, increase speed to medium-high, and whip until soft peaks form, 1 to 3 minutes.
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