|Whipping cream||1 Cup (16 tbs)|
|Cultured buttermilk||1 Quart|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||4 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
Using a rotary beater, whip cream into soft peaks; set aside.
Using the same beater, without washing it, whip buttermilk with lemon peel, lemon juice, and sugar until frothy.
Fold whipped cream into buttermilk mixture, then pour into a chilled pitcher.