Fresh Whipped Cream with Lemon Zest
There’s something so special about making your own fresh whipped cream. By the time you’ve gathered your things to head out the door and buy some from the store, you could have made a delicious batch of whipped cream that’s even better than store-bought!
As you may know, we just learned about The Versatility of Heavy Cream so making whipped cream is the perfect way to use this delicious ingredient!
Making a standard whipped cream only requires 3 ingredients which are heavy cream, sugar, and vanilla. However, in this recipe, I’ve added 1 special ingredient that sets off the flavor in a beautiful fashion. That ingredient is lemon zest!
Lemons, in general, are a staple in many recipes because of the way they amplify the intended flavor of a dish. I decided to use lemon zest in this recipe because I wanted to add a small punch of brightness to the flavor of the whipped cream.
Fresh whipped cream can be made quickly in a stand mixer or a hand mixer. However, if you have some extra time and good stamina, you can go the old school route and make it by hand with a whisk and some elbow grease!
I have a fun fact for you and I’m going to bring in some of my science background. Yay N.C. State!
In chemistry, there are three major types of mixtures, which are solutions, suspensions, and colloids. Whipped cream is classified as a foam and is considered to be a culinary style of colloid.
A colloid consists of 2 parts:
Microscopic particles with a size between 1-1000 nanometers, which in this case is the air. (Gas)
A dispersing medium, which is the heavy cream in this case. (Liquid)
When the gas-particle and the liquid dispersing medium are mixed together, they will stay together permanently. Solutions and suspensions on the other hand, have the ability to be separated by either distillation or filtration.
So in a nutshell, the heavy cream and the air mix together to create a delicious foam colloid so lovingly called whipped cream! ;)
I hope you enjoy today’s recipe below and please share with me in the comments how you plan to use your fresh whipped cream in your upcoming desserts. Take care and see you next week!
Fresh Whipped Cream with Lemon Zest
Makes 4 cups
Ingredients
2 cups cold heavy cream
½ cup granulated sugar
½ tsp fresh lemon zest
½ tsp pure vanilla extract
Directions
Add all of the ingredients to the bowl of a stand mixer fitted with the whisk attachment.
Turn on the mixer to speed setting 8 and beat the mixture for 3-4 minutes or until you have stiff peaks on the whisk.
Serve immediately with your favorite dessert or store in the refrigerator for up to 2 days.
Enjoy!
Notes
If you want a softer style of whipped cream, whip it for 2 mins and check the peaks for a soft consistency.
If you accidentally over mix the whipped cream, mix in a few tablespoons of heavy cream to bring it back to life!
If you don’t have a stand mixer, you can make this recipe with a hand mixer on the high setting.
Recipe, Photography & Styling by A Certain Aesthetic
