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Delicious lemon whipped cream topping on dessert

Lemon Whipped Cream

This light and zesty Lemon Whipped Cream adds a refreshing citrus twist to any dessert. Made with simple ingredients, it’s perfect for topping cakes, pies, fruits, and more.
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Préparation 10 minutes
Temps total 10 minutes
Portions: 8 servings
Plat: Dessert, Topping
Cuisine: American, Fusion
Calories: 120
Ingredients Equipment Préparation Notes

Ingrédients
  

Main Ingredients
  • 1 cup heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon zested and juiced

Équipement

  • Mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • Zester
  • Measuring cups

Préparation
 

  1. Gather all your ingredients: heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon juice.
  2. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, lemon zest, and lemon juice.
  3. Begin whipping on medium-high speed using an electric mixer for 2–3 minutes until soft peaks start to form.
  4. Continue whipping until medium peaks form — the whipped cream should hold its shape but still be smooth and creamy.
  5. Taste and adjust: add more powdered sugar for sweetness or lemon juice for a tangier flavor.
  6. Serve immediately as a topping for cakes, pies, or fruit. For best texture, enjoy fresh.
  7. If storing, transfer to an airtight container and refrigerate for up to 2–3 days. Re-whip gently before serving.

Notes et conservation

For a dairy-free or vegan version, use coconut cream instead of heavy cream. Add a drop of almond extract or lavender essence for a unique twist. Chill your bowl and beaters beforehand for best results.