Homemade whipped cream that is quick, wonderful, and thick. Lemon gives a delicate citrus note, while vanilla warms and enhances the normally overly sweet confection. I lowered the sugar in half by including these two components!n Great as a base for more complex dishes that call for cream, as well as for French toast, fruit dip, and desserts.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 48 |
| Yield: | 6 cups |
Ingredients
- 3 cups heavy whipping cream
- 2 tablespoons vanilla bean paste
- 1 teaspoon lemon juice
- ½ cup white sugar
Instructions
- 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.
- Substitute powdered sugar for granulated white sugar if preferred.
Reviews
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.