My mixer sees two recipes more than any others: mashed potatoes and whipped cream. This lemon infused recipe is a sweet and zesty version which perfectly pares with summer berries. Try this whipped cream with Bursting Berry Trifle.
Inspiration for a whipped cream recipe came from an 1894 cookbook by Mrs. Grace Townsend, Dining Room and Kitchen.
Homemade whipped cream is rather simple to make but it’s not often prepared in the common kitchen anymore. Alas, the store version is tolerable and convenient. Once you can tell the difference between homemade and store bought whipped cream, you’ll find yourself become a bit of a whipped cream snob.
When I’m craving a midwestern specialty, Sonic Limeades, fresh lime zest is a 2nd place alternative. For steamy summer days, try whipped cream with grapefruit zest.
Wash and zest your lemon. Any recipe that starts with zesting has to be stellar. It just sounds fun. Zesting means to only remove the outer thin, colorful layer. Don’t include any of the white pith which is bitter. Mince your zest, then set aside.
Attach the whisk to your mixer. Combine cream and sugar and whip ’til foamy, about 1 minute. Add lemon zest. Whip a few more minutes to get those fluffy peaks. Serve.
Whipped cream varieties are endless. Try juices, liqueurs, cinnamon, coconut extract, pineapple juice, vanilla extract, brown sugar or a combination. You can find more whipped cream recipes in the dessert category of the blog.
- 1 cup heavy cream
- 2 tablespoons confectioner's sugar
- 2 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- Affix the whisk to the stand mixer.
- Whip cream on medium-low speed until foamy (about 1 minute).
- Add sugar, lemon juice, and lemon zest.
- Increase speed to medium high and whip until soft peaks form (about 1 - 3 minutes)