Lemon Whipped Cream after Supper

Lemon Whipped Cream after Supper is filed under Lemon desserts and built around heavy whipping cream, powdered sugar, and lemon rind freshly zested. Plan on 8 people.

Count on 10 minutes of prep, 0 minutes of cooking, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 2 teaspoons lemon rind freshly zested (careful not to grate the bitter pith!)

How the cooking goes

1. Chill your whisk and bowl. (Just know that if you get all ready to whip and realize that you forgot this step, relax, it will whip up just fine as long as the bowl didn’t just come out of the dishwasher.) Alternatively you can mix this in a electric mixer.
2. Tip whipping cream into your chilled bowl and sift powdered sugar directly over the whipping cream.
3. Put the lemon zest. You can taste it at this point to see if you would like to add more zest.
4. Whisk briskly to combine. If whisking in a electric mixer, it is best to whip on medium-low speed. This will give you a dense, rich whipped cream that is akin to having whipped it by hand.
5. Whisk vigorously until soft peaks form, about 5 minutes. Continue whisking if you want stiffer peaks or if you want to pipe the whipped cream.
6. Serve immediately or store in the refrigerator until needed. Whisk if the cream has fallen.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Lemon desserts, open Recipes with Lemon Curd with a Clear Method and Berry Trifle for the Dessert Plate.