Chill a bowl and beaters (if using an electric mixer) orbowl and whisk attachment (if using a stand mixer) in the freezer for at least10 to 15 minutes before using. See note 4
Grate the lemon zest into a small bowl. Do this firstinstead of grating it directly into your cream. This way you can remove thewhite pith if you accidently grate it.
Squeeze the lemon juice (if using). This should also bedone separately instead of adding directly to the cream, to remove any seedswhich might get into the cream.
Pour the cream into the chilled bowl. Add the powderedsugar, grated lemon zest and lemon juice (if using) to the cream.
Beat all the added ingredients for about 3 to 4 minuteson medium speed. Mixer speed settings vary, so observe the texture of yourwhipped cream.
To pipe over beverages, the cream is best whipped to a softerconsistency. Watch for soft peaks (3 to 4 minutes). The lines in the creambecome more solid. After lifting the beaters out, the cream will hold its linesbut the top peaks will be soft and after a second or two will fall back onitself.
If you are using the cream to cover or frost a cake, beat untilfirm. Watch for firm peaks (5-6 minutes). The lines in the cream will becomestiffer and stiffer, and the cream will take on volume. If you take your whiskout of the cream, the peaks in the whipped cream will cling firmly. This istypically the best stage to stop whipping the cream.
Use the cream shortly after whipping or refrigerateimmediately for to 3 days. Avoid leaving the whipped cream at room temperaturefor long periods of time. Warm cream deflates quickly and can turn watery.
Store unused whipped cream in a sealed container in therefrigerator for up to 3 days. The refrigerated whipped cream usually loses itssoft airy texture after a few days. Whip it for about a minute to reuse forfrosting or piping.