Lemon Whipped Cream

LAURIE's Note:

Try this on angel food, sponge, or pound cake. Its not too sweet!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 1 cup whipping cream
• 3 tablespoons powdered sugar
• 3 teaspoons fresh lemon juice
• 2 teaspoons fine grated fresh lemon rind

Directions:

1. Beat cream on high speed until it begins to thicken.
2. Gradually add sugar.
3. Continue beating and add lemon juice.
4. Beat until soft peaks form.
5. Fold lemon rinds in by hand.
6. Refrigerate.

Reviews

[Rita~]

DON`T taste this till you top your dessert! I just wanted to eat it all my itself! Light, airy and refreshing!

[Jen T]

I used this recipe to fill small cream puff cases as a change from plain sweetened whipped cream. I sliced the puffs in half, spread cream on bottom half, topped with slices of strawberries, replaced top half then dusted tops with icing sugar/powdered sugar. They were yummy. :) Thanks for a 'keeper'.

[Mama's Kitchen (Hope)]

This went fabulous with Norwegian Rhubarb Pudding Norwegian Rhubarb Pudding. Not too sweet so it goes well with this tarter dessert! I left out the lemon rind so I could pipe it easier. Thanks