Lemon Chantilly
If you've got a bottle of Fresh Lemon Syrup on hand, this is the easiest whipped cream around.
Ingredients
- 4 ounces heavy whipping cream, cold
- 2 ounces Fresh Lemon Syrup, cold
- 1/8 ounce freshly grated lemon zest
Directions
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.