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Lemon Whipped Cream

Recipe information

  • Yield

    Makes 2 cups

Ingredients

1 cup heavy cream, very cold
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar
Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract

Preparation

  1. Combine the heavy cream, lemon zest, confectioners’ sugar, and vanilla seeds in a medium bowl and whip until soft peaks form. Cover and refrigerate. The cream can be made 30 minutes ahead of time. Whip lightly again if needed before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsSpreadsLemonCitrusFruitVanillaHerbs & SpicesGluten FreeNut FreeVegetarian5 Ingredients or FewerEasyQuickNo-CookCookbooks
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