Zesty Lemon Whipped Cream
This light and tangy Lemon Whipped Cream is a refreshing twist on the classic topping. Its bright citrus flavor perfectly complements cakes, pies, fruits, and breakfast dishes like pancakes and waffles.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Zester
Ingredients
Main Ingredients
- 1 cup heavy cream chilled
- ΒΌ cup powdered sugar
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1 tsp vanilla extract optional
Instructions
- Gather all ingredients: heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract.
- In a large mixing bowl, combine the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Using an electric mixer, beat on medium-high speed until soft peaks begin to form.
- Continue whipping until stiff peaks form, being careful not to overwhip to avoid graininess.
- Taste and adjust sweetness or lemon flavor as desired.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
For a dairy-free option, use chilled coconut cream. Adjust lemon zest and juice to your taste. Avoid overwhipping, and always use cold cream for the best results.