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Whipped Pink Lemonade

A viral, creamy, and frosty summer drink featuring an icy lemonade slush base topped with a massive swirl of rich, fluffy pink lemonade whipped cream.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: American, Summer
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Icy Lemonade Base
  • 2 cups crushed ice
  • 1 cup cold water or cold milk
  • 0.25 cup heavy whipping cream
  • 3 tbsp pink lemonade powder mix
  • 2 tbsp sweetened condensed milk
  • 1 tbsp fresh lemon juice
Whipped Topping
  • 1 cup heavy whipping cream very cold
  • 0.25 cup pink lemonade powder mix
Garnish
  • 2 slices fresh lemon

Equipment

  • Hand mixer or stand mixer
  • High-powered blender
  • Tall serving glasses
  • Piping bag with star tip (optional)

Method
 

  1. Place your mixing bowl and the beaters of your electric hand mixer in the freezer for 10-15 minutes to chill.
  2. In the chilled bowl, beat 1 cup of cold heavy whipping cream on medium speed for 1 minute until it begins to thicken.
  3. Add the 1/4 cup of pink lemonade powder to the cream and continue to beat on medium-high speed until stiff peaks form. Set aside in the refrigerator.
  4. In a high-powered blender, combine the crushed ice, cold water, 1/4 cup heavy cream, 3 tablespoons pink lemonade powder, sweetened condensed milk, and fresh lemon juice. Blend until completely smooth and slushy.
  5. Pour the icy lemonade base into two tall serving glasses, filling them about 3/4 of the way full.
  6. Using a piping bag or a large spoon, top the glasses generously with the prepared whipped pink lemonade topping.
  7. Garnish with fresh lemon slices and a colorful straw. Serve immediately and enjoy!

Notes

Ensure your heavy whipping cream is very cold before attempting to whip it. Warm cream will not form stiff peaks.