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Lemon Whipped Cream (PRINTABLE Recipe CARD)

This Lemon Whipped Cream is versatile and easy to make. It whips up in 5 minutes and it has the perfect balance of tangy and sweet.
Light, fluffy and refreshingly delicious, it makes the perfect topping for cupcakes, cakes, pies or just scooped onto milkshakes and smoothies.
Made using just three ingredients, this Lemon whipped cream with its light texture is the perfect alternative to heavier frostings.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 884 kcal


  • An electric mixer or stand mixer (or balloon whisk)
  • A large bowl (metal or glass)
  • Sifter
  • Grater, for the lemon zest
  • Citrus juicer or squeezer (optional)


  • 1 cup / 250ml whipping cream
  • 2 tbsp / 15g powdered sugar see note 1
  • 1 tsp lemon zest see note 2
  • 1 tsp teaspoon lemon juiceor lemon extract (optional) see note 3


  • Chill a bowl and beaters (if using an electric mixer) orbowl and whisk attachment (if using a stand mixer) in the freezer for at least10 to 15 minutes before using. See note 4
  • Grate the lemon zest into a small bowl. Do this firstinstead of grating it directly into your cream. This way you can remove thewhite pith if you accidently grate it.
  • Squeeze the lemon juice (if using). This should also bedone separately instead of adding directly to the cream, to remove any seedswhich might get into the cream.
  • Pour the cream into the chilled bowl. Add the powderedsugar, grated lemon zest and lemon juice (if using) to the cream.
  • Beat all the added ingredients for about 3 to 4 minuteson medium speed. Mixer speed settings vary, so observe the texture of yourwhipped cream.
  • To pipe over beverages, the cream is best whipped to a softerconsistency. Watch for soft peaks (3 to 4 minutes). The lines in the creambecome more solid. After lifting the beaters out, the cream will hold its linesbut the top peaks will be soft and after a second or two will fall back onitself.
  • If you are using the cream to cover or frost a cake, beat untilfirm. Watch for firm peaks (5-6 minutes). The lines in the cream will becomestiffer and stiffer, and the cream will take on volume. If you take your whiskout of the cream, the peaks in the whipped cream will cling firmly. This istypically the best stage to stop whipping the cream.
  • Use the cream shortly after whipping or refrigerateimmediately for to 3 days. Avoid leaving the whipped cream at room temperaturefor long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused whipped cream in a sealed container in therefrigerator for up to 3 days. The refrigerated whipped cream usually loses itssoft airy texture after a few days. Whip it for about a minute to reuse forfrosting or piping.


  1. Use powdered sugar. It is superfine making it easier to combine with the whipped cream. the added corn starch in powdered sugar also contributes to the stability of the whipped cream.
  2. Lemon zest simply means freshly grated lemon peel. Avoid grating too deep, or you will get the white bitter pith (found just under the lemon peel) into your cream.
  3. Half a teaspoon will add amazing flavour to your whipped cream. If you are concerned about your cream separating due to the acid in the lemon juice, then you can leave it out of the recipe. Simply grate more lemon zest into your cream to get the same delicious lemon flavour.
  4. When making this recipe, use a cold glass or metal bowl. Glass and metal retain the cold temperature better compared to plastic. Colder temperatures also ensure that heavy whipping cream will whip up much thicker and creamier when it stays chilled.

Nutrition Facts:

1 cup / 250ml: 884 calories, 90g total fat, 23g carbohydrates , 5g protein, 16g sugar, 326g cholesterol