Lemon Whipped Cream makes a light and citrusy topping for berries, waffles, pound cake, and more!
This summer has been a crazy one around here, between packing, moving, and our impending (as in tomorrow!) trip to Germany. Needless to say, the kids are off their usual schedules and our family’s healthy eating efforts have kind of flown out the window. In fact, a certain 2-year-old may have come to expect a “treat” after every meal here lately, and consequently protests rather vigorously if her requests are denied.
So since sugar detox is painful for everyone, I prefer to eeeease off the sweets gradually rather than going the tantrum-inducing cold turkey route. And that means that the next time my offspring beg for ice cream after dinner, I’ll be presenting them with a bowl of fresh berries with Lemon Whipped Cream instead!
Seriously, though, how magical is fresh whipped cream to begin with?! The way that cloud-like fluff materializes from heavy cream before my very eyes impresses me every time. And adding flavorings to it? Even better. I’ve honestly never played around too much with my whipped cream, aside from swapping out vanilla extract for some other variety. So to add fresh lemon juice and zest was a revelation.
Homemade whipped cream doesn’t need to be overly sweet to begin with. But splashing in some lemon juice adds the perfect amount of pucker. The resulting Lemon Whipped Cream is a lovely complement to angel food cake, pound cake, or gingerbread…waffles, pancakes, crepes, or French toast…or — my favorite — a big bowl of juicy, vibrant berries.
Seriously, y’all…this recipe is so simple but so good. My one word of caution is to watch it carefully and do not over beat, because the ingredients can quickly go from Lemon Whipped Cream to lemon butter. So whip until soft peaks just form and you’ll have achieved light and lovely lemony lusciousness. Because the only thing better than fresh whipped cream is, of course, alliteration… 😉
Adapted from Food.com
More ways to enjoy berries…