Thick, heavenly, and quick homemade whipped cream. The lemon adds a hint of light citrus, the vanilla warms and enriches the typically too-sugary treat. By adding these 2 ingredients, I cut the sugar in half! Great for French toast, fruit dip, and desserts, or as a base for more elaborate recipes that use cream.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
48
Yield:
6 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

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Cook's Note:

Substitute powdered sugar for granulated white sugar if preferred.

Nutrition Facts

63 calories; protein 0.3g 1% DV; carbohydrates 3g 1% DV; fat 5.5g 9% DV; cholesterol 20.4mg 7% DV; sodium 5.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/05/2019
It is a basic whipped cream recipe. I made it as written with vanilla bean paste. In my opinion it is too heavy on the vanilla bean paste and it could be cut back drastically. The lemon juice doesn't really do anything to enhance the whipped cream. Read More
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