How To Make Tangy Lemon Whipped Cream

Elegant, simple, and with exquisite consistency, that is positively dreamy, this lemon whipped cream is perfect for cupcakes, cakes, pies and everything in between.

Super easy to make using basic ingredients, this topping is really the crowning glory to your favourite dessert.

So, let’s bring the tangy deliciousness sprinkled with bits of lemon zest to your kitchen too.

Ingredients

This is your shopping list of ingredients, how they work in the recipe and alternatives if required

Cream: You could use regular whipping cream or heavy whipping cream for this recipe. 1 cup / 250ml whipping cream

Sugar: 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 Tablespoons / 15g powdered sugar see note 1

Lemon zest: 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. 1 teaspoon lemon zest see note 2

Lemon juice or lemon extract (optional) 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. 1 teaspoon lemon juice or lemon extract (optional) see note 3

Equipment

• An electric mixer or if you have a stand mixer, you can use that as well
• If you do not have the above equipment, you can use a whisk. It will just take a bit longer to whisk the cream compared to using an electric or stand mixer
• A large bowl. Preferably metal or glass
• Sifter
• Grater, for the lemon zest
• Citrus juicer or squeezer (optional)

How to make Lemon Whipped Cream

Chill a bowl and beaters (if using an electric mixer) or bowl and whisk attachment (if using a stand mixer) in the freezer for at least 10 to 15 minutes before using.

1. Grate the lemon zest into a small bowl. Do this first instead of grating it directly into your cream. This way you can remove the white pith if you accidently grate it. Squeeze a small amount (1 teaspoon) of lemon juice (if using). This should also be done separately instead of adding directly to the cream, to remove any seeds which might get into the cream.
2. Pour the cream into the chilled bowl.
3. Add the powdered sugar, grated lemon zest and lemon juice (if using) to the cream.

4. Beat all the added ingredients for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream. Cream chargers are a great way to whip the cream instantly if you have limited time.

5. To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The lines in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
6. If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The lines in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.

Tips to create the perfect Lemon Whipped Cream

1. Use a glass or metal bowl: 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.
2. Sift your powdered sugar: You want your whipped cream to be fluffy and smooth so sift your powdered sugar, before adding to the cream. This ensures that there are no lumps of powdered sugar visible in the whipped cream.
3. Adjust the amount of lemon zest according to taste: You can adjust the amount of lemon zest if you like. You can add a little more or less. Or you can add a sprinkle of lemon zest over your piped or scooped whipped cream. Besides tasting fresh and delicious, it will look really pretty too. It will not affect the texture of the whipped cream, just the taste.
4. Do not over whip the cream: Stop whipping once the cream reaches stiff peaks. Over whipped cream turns grainy and unusable for frosting and piping.
5. Use the cream shortly after whipping: Use the cream shortly after whipping or refrigerate immediately for to 3 days. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
6. Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.

Best served with

• Delicious served alongside fresh fruit
• Piped or scooped on cupcakes of cakes
• Lemon milkshake
• Lemon Cream Pie

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.

Print Recipe Pin Recipe

Prep Time 10 mins

Course Dessert

Cuisine American

Servings 4 people

Calories 884 kcal

Equipment

• 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)

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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