5 Second Whipped Cream

Name: 5 Second Whipped Cream
Cuisine: American
Ingredients: 1 as much (to taste) Heavy cream (or non-dairy); 1 (as needed). you can eye-ball it if you like! Lemon juice (100 ml heavy cream : 1 teaspoon lemon juice); 2 tsp per 100 ml heavy cream Powdered sugar

cookpad.japan @cookpad_jp

I let the acid from the lemon juice act on the oils in the heavy cream.

If there is too much lemon juice, it will become too tart. You can also use other citrus fruits such as yuzu. Recipe by pogue

I let the acid from the lemon juice act on the oils in the heavy cream.

If there is too much lemon juice, it will become too tart. You can also use other citrus fruits such as yuzu. Recipe by pogue

cookpad.japan @cookpad_jp

I let the acid from the lemon juice act on the oils in the heavy cream.

If there is too much lemon juice, it will become too tart. You can also use other citrus fruits such as yuzu. Recipe by pogue

I let the acid from the lemon juice act on the oils in the heavy cream.

If there is too much lemon juice, it will become too tart. You can also use other citrus fruits such as yuzu. Recipe by pogue

Saved

Ingredients

1as much (to taste) Heavy cream (or non-dairy)
1(as needed). you can eye-ball it if you like! Lemon juice (100 ml heavy cream : 1 teaspoon lemon juice)
2 tspper 100 ml heavy cream Powdered sugar

Saved

Steps

1

Add the lemon juice to the heavy cream and mix together with a spoon or spatula. Wow! It became whipped cream immediately.
2

Change the amount of lemon juice according to your desired texture. 150 ml heavy cream : 2 teaspoons of lemon juice for stiff peaks. If you just have a bit of heavy cream, use just a few drops.
3

The stiffness will change depending on your ingredients. If it doesn't thicken, try switching to a whisk and continue mixing and it becomes like whipped cream.
4

By whipping it until soft peaks form with just a few drops of lemon juice, you can make some silky kabocha mousse. It's so creamy.
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