Whipped Pink Lemonade

Chill your glasses and prep ingredients. Place glasses in the freezer for 5 minutes (or fill with ice water and dump just before use). Make sure your heavy cream is straight from the refrigerator — cold cream whips faster and holds structure longer. Measure your powdered sugar and vanilla so they're ready to add quickly.

Whip the cream to stiff peaks. Add 1 cup cold heavy cream to a chilled bowl. Beat with a hand mixer on medium for 1 minute until it starts to thicken. Add powdered sugar and vanilla. Increase to high and beat 60–90 seconds until stiff peaks form — the cream should hold a firm peak that doesn't flop over when you lift the beater. Stop immediately to avoid over-whipping.

Build the pink lemonade base. Fill each chilled glass ¾ full with ice. Add 1–1½ tablespoons of grenadine directly over the ice — do not stir. Pour 1 cup of cold pink lemonade slowly against the side of each glass to preserve the layering gradient.

Add the whipped topping. Spoon approximately ¼ cup of whipped cream gently onto the surface of each glass (or use a piping bag with a star tip for a more polished look). The cream should float visibly above the lemonade surface.

Garnish and serve immediately. Add a fresh lemon wheel to the rim, insert a pink paper straw at a slight angle through the whipped cream, and add a mint sprig if desired. Serve within 3–4 minutes before the topping begins to melt. Sip through the straw to taste the cold lemonade first, then let the cream melt naturally into the drink for a creamy finish.