Lemon Whipped Cream
|Heavy cream||8 Fluid Ounce (1 Cup Or 250 Milliliter, Double Cream)|
|Sour cream||2 Tablespoon|
|Confectionery sugar||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Finely grated lemon zest||1 Tablespoon (Of 1 Lemon)|
In a bowl combine the heavy cream and sour cream.
Using a whisk or electric mixer, beat until the mixture begins to thicken.
Add the sugar and lemon juice and zest.
Continue beating only until soft folds form.
Do not beat too stiff.
The cream can be covered and refrigerated for up to 3 hours.
Stir well before using.