Lemon Whipped Cream

Why You’ll Love This Recipe

This lemon whipped cream is incredibly simple to make and brings a refreshing and tangy burst of flavor to any dish. The combination of creamy whipped cream with the citrusy brightness of lemon juice and zest creates a light, fluffy topping that balances richness and acidity. Whether you're serving it with cakes, pies, or fruit, this whipped cream will quickly become your go-to for finishing off summer desserts. Plus, it’s easy to prepare with just a few basic ingredients, making it an excellent choice for last-minute dessert additions.

Ingredients

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a chilled mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer or hand whisk until soft peaks form.

2. Gently fold in the lemon juice and lemon zest.

3. Continue whipping until stiff peaks form, then serve immediately over pies, cakes, or fresh berries.

Servings and Timing

• Servings: 4-6 (depending on how much whipped cream you use per serving)

• Prep Time: 5 minutes

• Whipping Time: 5 minutes

• Total Time: 10 minutes

Variations

• Add vanilla: For a slightly different flavor, add ½ teaspoon of vanilla extract along with the lemon juice and zest.

• Make it sweeter: If you prefer a sweeter whipped cream, increase the powdered sugar to 3 tablespoons.

• Try lime or orange zest: For a citrus twist, substitute the lemon zest with lime or orange zest.

• Add a dash of liqueur: For a more indulgent version, you could add a splash of limoncello or another citrus liqueur.

Storage/Reheating

Lemon whipped cream is best served fresh, but if you need to store it, place it in an airtight container in the refrigerator. It will stay fresh for up to 24 hours. If it starts to separate, give it a quick whisk to bring it back to a creamy consistency. Avoid freezing as the texture will change once thawed.

FAQs

Can I make lemon whipped cream ahead of time?

Yes, you can make lemon whipped cream ahead of time. Just store it in the fridge for up to 24 hours. Make sure to give it a light whisk before serving.

Can I use a different type of cream?

For best results, use heavy cream or whipping cream. Other types of cream, such as half-and-half, won’t whip as well and may not provide the same texture.

How do I know when the whipped cream has reached stiff peaks?

Stiff peaks are reached when the whipped cream holds its shape and doesn’t fall over when the beaters are removed. It should stand up straight and firm.

Can I make this with dairy-free cream?

Yes, you can make a dairy-free version by using a plant-based heavy cream alternative, such as coconut cream or almond milk cream. The flavor may vary slightly, but it will still work well.

Can I adjust the sweetness of the whipped cream?

Yes, you can add more or less powdered sugar to taste. Start with 2 tablespoons, and if you like it sweeter, add more gradually.

What desserts can I use lemon whipped cream with?

Lemon whipped cream is versatile and can be paired with lemon meringue pie, pound cake, shortcakes, fresh berries, cheesecake, and more.

Can I use fresh lemon juice instead of bottled?

Yes, fresh lemon juice works great and will enhance the flavor. Fresh lemon zest will also add a more vibrant citrus note.

Can I make lemon whipped cream without powdered sugar?

Powdered sugar helps stabilize the whipped cream and gives it a smooth texture. If you don't have powdered sugar, you can use granulated sugar, but it may not have the same smoothness.

Can I flavor the whipped cream with other fruits?

Yes, you can experiment with other fruit flavors. Try adding strawberry, raspberry, or blueberry puree for a fruity twist.

What happens if I overwhip the cream?

If you overwhip the cream, it may turn into butter and lose its fluffy texture. Stop whipping as soon as stiff peaks form.

Conclusion

Lemon whipped cream is the perfect topping for adding a refreshing, tangy element to your favorite desserts. It’s easy to make, light, and full of flavor, making it the perfect choice for summer gatherings or after a rich meal. Whether you use it for pies, cakes, or fruit, this whipped cream will elevate any dessert into something truly special.

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Lemon Whipped Cream

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Lemon whipped cream is a light, airy, and tangy topping that transforms any dessert into a refreshing treat. Made with fresh lemon juice and zest, this whipped cream pairs perfectly with lemon meringue pie, cakes, and berries. A simple and quick recipe to elevate your summer desserts!

• Author: Janet
• Prep Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4-6 servings (depending on portion size)
• Category: Dessert Topping
• Method: Whisking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

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Instructions

1. In a chilled mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer or hand whisk until soft peaks form.

2. Gently fold in the lemon juice and lemon zest.

3. Continue whipping until stiff peaks form, then serve immediately over pies, cakes, or fresh berries.

Notes

• Vanilla twist: Add ½ teaspoon of vanilla extract for a subtle variation.

• Sweetness: Adjust the sweetness by adding more powdered sugar (up to 3 tablespoons).

• Citrus swap: Try lime or orange zest for a different citrus flavor.

• Liqueur option: Add a splash of limoncello for an indulgent touch.