Lemon Whipped Cream Recipe
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In the bowl of a stand mixer fitted with a whisk attachment, combine cream, lemon syrup, and zest (if using). Whip at medium-high speed until fluffy and thick, about 5 minutes. Use immediately, or refrigerate for up to 1 week in an airtight container. For piping, re-whip the chantilly after 24 hours.
Notes
Add a pinch of lemon zest for extra flavor and a few flecks of color, or leave it out to keep this chantilly silky-smooth and simple.