Whipped Cream with Lemon

Lemon Whipped Cream is a quick and easy recipe that makes a light and citrusy topping for berries, waffles, pound cake, angel food cake, and more.

1 cup heavy cream, chilled
2 Tbsp. pure honey
1 Tbsp. lemon zest, finely grated
2 tsp. lemon juice, freshly squeezed

Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

Makes about 1½ cups.