Name: Lemon Whipped Cream Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon lemon zest (from about 1 lemon); 1 tablespoon fresh lemon juice; 1/2 teaspoon vanilla extract

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Add a burst of sunshine to your desserts with Lemon Whipped Cream—a dreamy, citrusy twist on classic whipped cream that instantly elevates anything it touches. This recipe is the perfect blend of light, airy texture and bright lemon flavor, effortlessly transforming everyday treats into something extra special. With just a handful of basic ingredients and a few quick minutes, you’ll have a fresh, zesty topping that’s as versatile as it is irresistible.

Lemon Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract

How to Make Lemon Whipped Cream

Step 1: Chill Your Equipment

If you want your Lemon Whipped Cream to whip up quickly and hold its shape, start by chilling your mixing bowl and beaters (or whisk attachment) in the freezer for 10 to 15 minutes. This little trick makes all the difference—cold tools help the cream emulsify faster and stay fluffy.

Step 2: Combine Ingredients

Once your bowl and beaters are nicely chilled, add the heavy whipping cream, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Using cold ingredients means you’re already halfway to success, and now all those flavors will meld perfectly as you whip.

Step 3: Whip the Cream

With your mixer set to medium-high speed, beat the mixture for about 2 to 3 minutes. You’re looking for soft peaks—when you lift the beaters, the cream should hold gentle peaks that curl over. Don’t overbeat or you’ll end up with lemony butter! Stop as soon as the Lemon Whipped Cream is fluffy and smooth.

Step 4: Serve and Enjoy

That’s it! Your Lemon Whipped Cream is ready to spoon over cakes, waffles, berries, or anything your heart desires. If you’re not using it right away, stash it in the fridge for up to two hours to keep it fresh and airy.

How to Serve Lemon Whipped Cream

Garnishes

Dress up your Lemon Whipped Cream with a sprinkle of extra lemon zest, a few curls of fresh lemon peel, or even a couple of edible flowers for a pop of color. These little touches not only look gorgeous but also hint at the bright flavor within.

Side Dishes

This whipped cream is a match made in heaven for fresh berries, warm scones, angel food cake, or even pancakes. The citrusy notes cut through richness and add a refreshing finish—try it alongside a berry tart or a slice of lemon pound cake for a truly memorable treat.

Creative Ways to Present

Think beyond dollops! Pipe Lemon Whipped Cream into rosettes on cupcakes, layer it in parfait glasses with fruit and cookie crumbs, or swirl it onto mini pavlovas for a show-stopping dessert. Its lovely pale yellow hue makes every presentation feel like a celebration.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon Whipped Cream left (lucky you!), keep it in an airtight container in the refrigerator. It’s best enjoyed within a day, as it can begin to lose its fluffiness after a few hours, but it’ll still taste delicious.

Freezing

While whipped cream doesn’t always freeze perfectly, you can freeze Lemon Whipped Cream in dollops on a parchment-lined tray and then transfer to a sealed bag. They make adorable frozen treats to pop on hot desserts or blend into milkshakes, although the texture will be a bit firmer.

Reheating

There’s no need to reheat—just give your Lemon Whipped Cream a gentle whisk if it’s settled or separated after chilling. If it’s lost too much volume, whip in a splash of extra cream until fluffy again.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is definitely best, as it delivers a brighter, more vibrant flavor. Bottled juice can sometimes be a bit dull or bitter, but if you’re in a pinch, it’ll still work—just add a bit more zest to amp up the citrus.

What’s the difference between soft peaks and stiff peaks?

Soft peaks will gently fold over when you lift your beaters, while stiff peaks stand tall and firm. For Lemon Whipped Cream, you want to stop at soft peaks for the perfect pillowy texture.

Can I make Lemon Whipped Cream without an electric mixer?

Absolutely! A sturdy whisk and a little elbow grease will get you there. Just be patient and whip briskly until the cream thickens and forms soft peaks.

How do I prevent my whipped cream from turning into butter?

Keep a close eye as you whip—once soft peaks form, stop mixing. If you go too far, the fat starts to separate, turning your Lemon Whipped Cream into lemony butter (which, honestly, isn’t the worst accident!).

Is there a dairy-free alternative for this recipe?

Yes! You can substitute chilled coconut cream for the heavy whipping cream. It whips up beautifully and pairs wonderfully with the lemon and vanilla flavors for a vegan-friendly treat.

Final Thoughts

If you’re ready to give your desserts a citrusy upgrade, Lemon Whipped Cream is the way to go. It’s quick, easy, and bursting with fresh flavor—perfect for impressing guests or simply treating yourself. Whip up a batch and discover just how delightful a swirl of sunshine can be!

Lemon Whipped Cream Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Vegetarian

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Description

Lemon Whipped Cream is a light, fluffy, and tangy topping perfect for enhancing desserts with a fresh citrus twist. Made with heavy whipping cream, powdered sugar, fresh lemon zest, and juice, this whipped cream delivers a bright lemon flavor balanced by sweetness and vanilla. It’s quick to make and ideal for adding a homemade touch to cakes, pies, or fresh fruit.

Ingredients

Scale

Ingredients

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon lemon zest (from about 1 lemon)
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract

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Instructions

Chill Your Equipment: Place your mixing bowl and beaters or whisk attachment in the freezer for 10-15 minutes to chill. This step ensures the cream whips more easily and achieves a better volume.
Combine Ingredients: Remove the chilled bowl and add the heavy whipping cream, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Mixing these ingredients together sets the base for flavorful whipped cream.
Whip the Cream: Using a hand mixer or stand mixer, beat the mixture on medium-high speed for 2-3 minutes until soft peaks form. Watch carefully to avoid overbeating, which can cause the cream to turn into butter.
Serve and Enjoy: Once fluffy and smooth, spoon the lemon whipped cream onto your favorite desserts. You can store it covered in the refrigerator for up to 2 hours to maintain its texture and freshness.