Butter Love & SaltLemon Whipped Cream
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Ingredients
Serves 12- 1 tsp lemon zest (packed)
- 2 tsp Lemon juice
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup heavy cream (cold)
- 1/4 powdered sugar
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Steps
- Step 1
For best results, chill your mixing bowl and beaters (or whisk) in the freezer for about 10-15 minutes before you start. Cold cream whips better!
- Step 2
Next, pour the chilled heavy cream, lemon juice, lemon zest, vanilla bean paste, and powdered sugar into the chilled mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium speed until everything is well incorporated.
- Step 3
Increase the speed to medium-high and continue whipping until stiff peaks form. This means that when you lift the beaters, the whipped cream should hold its shape and not fall over. Pro tip. Check the beaters for any “left behind” lemon zest. Add that lemon zest back to the whip cream.
- Step 4
Use the whipped cream immediately or chill in the refrigerator for up to 24 hours.
Interactive, hands-free timers are available in the Supper app.
For best results, chill your mixing bowl and beaters (or whisk) in the freezer for about 10-15 minutes before you start. Cold cream whips better!
Source: Butter Love & Salt
