Lemon Chantilly Recipe
4 ounces heavy whipping cream, cold
2 ounces Fresh Lemon Syrup, cold
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.