Lemon Whipped Cream Recipe
This lemon whipped cream recipe comes together fast with cream, sugar, fresh lemon juice, and lemon zest. It’s handy for topping desserts, spooning over fruit, or using as a light cake filling. In the how-to section, you’ll see quick tips so the cream stays smooth and doesn’t overwhip.
Ingredients
Ingredients
Step-by-Step Method
Chill for better volume
Use cold cream, and if you can, chill the mixing bowl too so the cream whips up faster.
Start whipping the cream
Pour the cream into a bowl and whip on medium speed until it begins to thicken.
Add the sugar
Sprinkle in the sugar gradually while mixing, until it dissolves and the texture looks smooth.
Mix in lemon
Stream in the lemon juice slowly, then add the lemon zest and mix just until combined.
Stop at the right consistency
Once you see soft peaks, stop. Overwhipping can make it grainy, so keep an eye on the texture. Spoon or pipe onto desserts right away.