This berry whipped cream recipe will become one of your new favorite spring picks. It’s fluffier and fruitier than traditional whipped cream, and is bursting with fresh lemon flavor and just a hint of spice.
In classical French cuisine this dessert is called an English fool, and it’s served unassumingly with fresh fruit in a bowl. I call it delightful and serve it here sandwiched between two crunchy honey grahams.
You can use this same technique to make virtually any fruit-flavored whipped cream you like. Simply start with heavy whipping cream and whip until thick, then gently stir in fruit puree or choice. Berries are a given, but other fruits that would be delicious might include: cherries, peaches, pomegranate, persimmon, or bananas. Then, boost the flavor even more with a few drops of almond or vanilla extract, or a flavored liqueur of choice.
Lemon-Berry Whipped Cream Recipe
Makes 2 to 3 cups
½ pint (1 cup) heavy whipping cream
2 tablespoons lemon zest (from 1 medium lemon)
½ cup frozen berries, thawed (or use fresh berries if in season)
2 tablespoons fresh lemon juice
2 tablespoons raw sugar
Pinch ground cardamom (can substitute any preferred baking spices)
Cookies, fresh fruit, or pie, for serving, optional
From the Organic Authority Files
Combine cream and zest in a chilled medium mixing bowl. Using an electric beater, beat until stiff peaks form.
Combine remaining ingredients in a food processor; puree until mostly smooth.
Gently fold berry mixture into whipped cream. (Careful not to overmix or mix too vigorously, or whipped cream might “collapse!”)
Serve spooned atop cookies, fruit, or pie, or cover and chill until ready to enjoy.
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Photos by Kimberley Stakal