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Whipped Pink Lemonade

A creamy, frosty, and visually stunning summer beverage featuring an icy pink lemonade base topped with a thick, luscious layer of pink lemonade-infused whipped cream.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 glasses
Course: Beverages, Drinks
Cuisine: American, Summer
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Whipped Topping
  • 1 cup heavy whipping cream cold
  • 2 tbsp pink lemonade powder mix
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract optional
Icy Base
  • 6 tbsp pink lemonade powder mix
  • 2 cups cold water
  • 3 cups ice cubes
Garnish
  • 1 fresh lemon sliced into rounds

Equipment

  • Blender
  • Hand mixer or stand mixer
  • Mixing bowl
  • Tall serving glasses

Method
 

  1. Place your mixing bowl and hand mixer beaters in the freezer for 10 minutes to chill.
  2. In the chilled bowl, beat the heavy whipping cream on medium speed for about 1 minute until it slightly thickens.
  3. Add 2 tablespoons of pink lemonade powder mix, powdered sugar, and vanilla extract to the cream. Whip until stiff peaks form. Place in the refrigerator.
  4. In a blender, combine the remaining pink lemonade powder mix, cold water, and ice cubes. Blend until smooth and slushy.
  5. Pour the icy pink lemonade mixture into tall serving glasses, filling them about three-quarters full.
  6. Spoon or pipe the chilled pink lemonade whipped cream generously over the top of each drink.
  7. Garnish the rim of each glass with a fresh lemon slice and serve immediately with a straw and a spoon.

Notes

For a dairy-free version, substitute the heavy whipping cream with the chilled solid fat from a can of full-fat coconut milk.