Transforms any dessert from good to unforgettable with this luxurious lemon whipped cream!
It’s rich, dreamy, and wonderfully citrusy. And it elevates everything from cakes and cupcakes to blondies and more.
Better yet, it takes just a few minutes to make. So try it today and see why so many people love it!
Ingredients
Here’s what you need to make lemon whipped cream:
- Heavy whipping cream – Be sure it’s well-chilled before whipping. It’s the secret to quick, fluffy peaks.
- Powdered sugar – It sweetens the cream just right. I use powdered sugar to keep the cream smooth, but granulated works in a pinch.
- Vanilla extract – It adds a hint of warm, floral notes, complementing the zesty lemon.
- Lemon zest and juice – The zest brings in vibrant citrus aromas, while the fresh juice adds that unmistakable tangy kick. Always go for fresh to get the full, bright flavor profile.
How to Make Lemon Whipped Cream
Follow these easy steps to make delicious lemon whipped cream:
1. Chill your tools. Pop the mixing bowl and beaters in the freezer for 10 to 15 minutes. This trick gets you fluffier cream in less time.
2. Combine ingredients in a bowl. Add the cream, sugar, vanilla, lemon zest, and juice to the chilled bowl.
3. Start whipping. Start on a low setting, then ramp up to high. Watch for stiff peaks but stop before it turns into butter.
4. Adjust to taste. Add more lemon juice or sugar to suit your preference.
5. Enjoy it right away. Dollop it on whatever’s on the menu: cakes, pies, or a simple fruit bowl. Enjoy your fluffy treat!
Tips for Success
It’s easy to make lemon whipped cream, though it can be a bit finicky. But don’t worry, these tips have you covered:
- Let everything chill. Use cold heavy cream and chill your bowl and beaters for that extra volume.
- Give your arms a break. Use an electric mixer. It’s easier on your arms and gives you better control over the consistency.
- Don’t over-whip! Once you reach soft peaks, stay alert to avoid overbeating and ending up with a curdled mess.
- Beware of weeping. Too much lemon juice can cause the cream to separate, leaving you with a watery mess.
- Try a quick fix. If it curdles, gently fold in a bit more cream to smooth it out. It might take a few tries and might not work all the time, though.
- Don’t get frustrated. If the cream is too warm, it won’t reach the peak stage. If needed, chill the whipped cream for 15 minutes and try whipping again.
- Don’t let it go flat. To stabilize whipped cream that’s already made, add a tablespoon of thickener, such as cornstarch or tapioca.
How to Store
Whipped cream is best used the same day as it’s made. If you have to, refrigerate in an air-tight container for up to 24 hours.
Serving Ideas
Here are some ways to enjoy your homemade lemon whipped cream:
Pound Cake – A dollop on top adds a zesty twist that enhances the cake’s buttery flavor.
Waffles – Spread it over warm waffles for a special weekend breakfast.
Pancakes – Elevate your morning pancakes with a spoonful of this citrusy cream.
Angel Food Cake – The lightness of angel food cake and lemon whipped cream are a match made in dessert heaven.
Lemon Cupcakes – Swirl it atop lemon cupcakes for a double citrus punch.
Lemon Whipped Cream
4-6
servings10
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minutesTransforms any dessert from good to unforgettable with this luxurious lemon whipped cream! It’s rich, dreamy, and wonderfully citrusy.
Ingredients
1 cup heavy whipping cream, chilled
2 tablespoons granulated or powdered sugar, adjust to taste
1 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
Instructions
- Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10-15 minutes. This helps the cream whip up faster and increases volume.
- In the chilled bowl, add the heavy whipping cream, sugar, vanilla extract, lemon zest, and fresh lemon juice.
- Start whipping the mixture on low speed, gradually increasing to high speed. Whip until the cream forms stiff peaks. Be careful not to overbeat, as the cream can quickly become buttery in texture.
- Taste the whipped cream and adjust the sweetness or lemon flavor according to your preference. Add a bit more sugar or lemon juice if needed, but do so cautiously to avoid liquefying the cream.
- Use the lemon whipped cream immediately as a topping for cakes, cupcakes, pies, or fresh fruit.
Notes
- Use cold heavy cream and chill your bowl and beaters for that extra volume.
- Store it in the refrigerator in an airtight container for up to 24 hours but it’s best used the same day as it’s made.
- Use fresh lemon juice and zest for the best flavor.
