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Lemon Chantilly Recipe

Lemon Chantilly  Recipe
  • Category

    Fruit Desserts

  • Cusine



4 ounces heavy whipping cream, cold

2 ounces Fresh Lemon Syrup, cold

1/8 ounce


In the bowl of a stand mixer fitted with a whisk attachment, combine cream, lemon syrup, and zest . 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.