Remove the pit from the avocadoes, and peel off the skin. Place the avocado in a bowl and add fresh lemon, salt and pepper, minced garlic ( I suggest using a garlic press to mince the garlic), and finely chopped onion to taste.
To make the whipped cream use a stand mixer fitted with the whisk attachment or use a hand beater or immersion blender to whip heavy cream until peaks form and it is whipped cream. Do not add any sugar or vanilla. You will need enough to combine approximately two parts of guacamole with one part of whipped cream.
Fold the whipped cream into the guacamole. Serve the guacamole and cream mixture in verrines or small bowls. It is divine just as it is, or you can top it with shrimp, a cheese straw, or basil.
If you have extra cream, you can add some sugar, vanilla, or orange water and use it for berries and cream for dessert the next day. It can also be used anywhere you would add cream.
Making the guacamole and the whipped cream make all the difference in taste and will be healthier.
The quantities are merely guidelines. Avocados and garlic cloves are different sizes, so add the ingredients in a small quantity and taste to see if you want more lemon or garlic. Create this to your liking.