Lemon Whipped Cream

• 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

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

heavy cream, lemon zest, confectioners sugar, vanilla bean

Taken from www.epicurious.com/recipes/food/views/lemon-whipped-cream-382847 (may not work)