Lemon Whipped Cream

By mariannefeldman

Kingarthurflour.com
Hands-on time:
10 mins. to 15 mins.
Baking time:
Total time:
10 mins. to 15 mins.
Yield:
3 cups
Tips from our bakers
This whipped cream is a perfect match for angel food cake and fruit; or blueberry or strawberry shortcake.

Normally, putting lemon juice into heavy cream is a sure way to make curds and whey. But if you whip the cream most of the way first, then stabilize it with a bit of Instant ClearJel mixed with confectioners' sugar, you can add lemon juice and zest and the mixture behaves beautifully. It tastes wicked good, too.

Ingredients

• Lemon Whipped Cream
• text size: A A A
• Volume Ounces Grams
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1/2 1/2 1/2 cup confectioners' sugar, sifted or strained
• 1 1 1 teaspoon Instant ClearJel
• 1 1 1 tablespoon fresh lemon juice
• 2 2 2 teaspoons fresh-grated lemon peel

Preparation

Step 1

Directions
1) Whip the cream until soft peaks form. Whisk together the confectioners' sugar and Instant ClearJel, and add to the whipped cream. Beat until the cream is stiff; mix in the lemon juice and zest.
2) Use to frost, fill, or decorate a cake or shortbread. Or cover and refrigerate (for up to 3 days) until needed.