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