Add heavy cream to a large mixing bowl with the salt and ground mustard.
½ cup heavy cream, ¼ teaspoon salt, ½ teaspoon ground mustard
Beat with an electric hand mixer, until stiff peaks form.
Gently fold in the lemon zest and fresh dill.
½ teaspoon lemon zest, 1 teaspoon fresh dill
Serve!
For the Bourbon & Brown Sugar:
Add heavy cream, bourbon and brown sugar to a large mixing bowl.
½ cup heavy cream, 1 ½ tablespoons bourbon, 1 ½ tablespoons brown sugar
Beat with an electric hand mixer, until stiff peaks form.
Serve!
For the Pumpkin Pie Spiced:
Add heavy cream to a large mixing bowl with the honey, pumpkin pie spice and cinnamon powder.
½ cup heavy cream, 1 ½ tablespoons honey, ¼ teaspoon pumpkin pie spice, 1 pinch cinnamon powder
Beat with an electric hand mixer, until stiff peaks form.
Serve!
Notes
The nutrition information is calculated for the whipped cream base only. It does not include the flavorings because there are 3 separate recipes.
Each recipe produces approximately 1 cup of whipped topping that can be stored in the fridge for 3 or 4 days, but it is best if used within 1 day.
You can easily double or triple the recipe.
These toppings are made with heavy cream, so make sure you keep them in the fridge so they won't spoil. Try storing your whipped cream in a glass jar or a covered bowl to maintain freshness.