Lemon Chantilly (Whipped Cream) Recipe

Name: Lemon Chantilly (Whipped Cream) Recipe
Ingredients: 4 ounces (1/2 cup; 110g) heavy whipping cream, cold; 2 ounces (1/4 cup; 55g) Fresh Lemon Syrup, cold; 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest (optional; see note)

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Ingredients

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4 ounces (1/2 cup; 110 grams) heavy whipping cream, cold2 ounces (1/4 cup; 55 grams) Fresh Lemon Syrup, cold1/8 ounce (1 tablespoon; 4 grams) freshly grated lemon zest (optional; see note)

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Instructions

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In the bowl of a stand mixer fitted with a whisk attachment, combine cream, lemon syrup, and zest (if using). Whip at medium-high speed until fluffy and thick, about 5 minutes. Use immediately, or refrigerate for up to 1 week in an airtight container. For piping, re-whip the chantilly after 24 hours.