lemon whipped cream on a lemon cookie

Lemon Whipped Cream


CREAMY, lemony, sweet, delicious lemon whipped cream. Perfectly lemony yet sweet, beautifully balanced. I’m in love.

Creamy Lemon Whipped Cream Recipe


This lemon whipped cream recipe will elevate your fruit, cakes, pies, and any dessert you pair it with. It’s refreshing, perfectly lemony, and sweet. Here’s how you can make it! 

Why you’ll love this lemon whipped cream recipe

Refreshing Flavor: The combination of fresh lemon juice and zest adds a zesty brightness that complements the sweet cream. This lemon whipped cream pairs great with fruit, cakes, and pies, making it a delicious addition to your desserts any time of the year. 

Creamy Texture: The heavy cream gives the whipped cream its smooth and creamy texture, while the cream cheese helps to thicken and stabilize it. This combination creates a balanced, creamy topping for your desserts.

Versatile Use: This fresh whipped cream is very versatile. Whether you’re topping a light and airy angel food cake or layering it onto pies, tarts, or parfaits, the lemon whipped cream adds so much to the flavor, texture, and the look of the dessert. Use it to elevate everyday desserts or enjoy it on its own.

If you like this lemon whipped cream recipe, make sure to check out my Raspberry Whipped Cream recipe, too! 

Ingredients

Granulated sugar: Granulated sugar is the primary sweetener in this recipe, balancing the tartness of the lemon with its sweetness. It dissolves easily when whipped with the cream, ensuring a smooth and creamy texture.

Cream cheese: Cream cheese adds richness and a slight tang to the whipped cream. It helps to stabilize the whipped cream and ensures it holds its shape well when piped or spooned onto desserts.

Lemon juice: Freshly squeezed lemon juice is essential for vibrant, zesty lemon-flavored whipped cream. The acidity of lemon juice also helps balance the cream cheese’s richness and heavy whipping cream.

Lemon zest: Lemon zest intensifies the bright lemon flavor of the whipped cream and adds a fresh citrus aroma. For the best flavor, it is essential to use freshly grated lemon zest, as it contains natural oils that carry the essence of the lemon.

Heavy whipping cream: Heavy whipping cream forms the base of the whipped cream, providing volume and fluffiness. It contains a higher fat content compared to regular whipping cream, which is essential for achieving stiff peaks when whipped. The creamy texture of heavy whipping cream adds richness to the whipped cream, making it smooth and velvety.

Pure vanilla extract: Pure vanilla extract adds so much to the flavor of the whipped cream!

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Equipment

Zester or Grater (for lemon zest)

Electric hand mixer or electric stand mixer fitted with whisk attachment (recommended but not necessary) or whisk

Medium Mixing Bowl

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How to make homemade lemon whipped cream

#1. Cream together: In a mixing bowl, whisk together 4 tablespoons sugar and 2 tablespoons cream cheese until smooth and creamy, ensuring no lumps remain.

#2. Infuse with Lemon Zest: Add 1 tablespoon of lemon zest (freshly grated) to the sugar and cream cheese mixture.

#3. Add Lemon Juice: Pour in 2 tablespoons lemon juice, mixing well to combine with the sugar and cream cheese until fully incorporated.

#4. Whip: Pour in 2 cups heavy whipping cream and 1.5 teaspoons pure vanilla extract. Using an electric mixer, beat the mixture on high speed until stiff peaks form, creating a creamy and airy texture.

#5. Serve and Enjoy: Just before serving, spoon the homemade whipped cream onto your dessert.

Tips for Perfect Lemon Whipped Cream

Chill Your Equipment: Place your mixing bowl and whisk (or bowl of stand mixer and whisk attachment) in the refrigerator for 15-20 minutes before whipping. Cold equipment helps the cream whip up faster and achieve better volume.

Use Fresh Ingredients: Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice as it lacks the same brightness and can add a processed taste.

Stiff Peaks: Watch for stiff peaks when whipping. Over-whipping can lead to a grainy texture, while under-whipping won’t give the cream enough structure.

Lemon whipped cream serving suggestions

Lemon Meringue Pie: Dollop generous spoonfuls of lemon whipped cream onto slices of homemade or store-bought lemon meringue pie. This is a great way to disguise a store-bought pie as homemade!

Berry Parfait: Layer fresh berries with lemon whipped cream in tall glasses to create easy berry parfait, perfect for brunches or special occasions like Mother’s Day, Father’s Day, and July 4th.

Lemon Cookie Filling: Spread a thick layer of lemon whipped cream between the layers or atop your favorite lemon cookies for an extra burst of citrus flavor and light, airy texture.

Fruit Salad Topping: Make your fruit salad even better with this lemon whipped cream topping.

Dessert Cups: Layer cubes of your choice of cake (such as angel food cake or pound cake) with lemon whipped cream in clear dishes for a quick and easy summer dessert. I think this makes the perfect light and refreshing treat.

French Toast: Elevate your breakfast with golden-brown French toast and a generous amount of lemon whipped cream. Optionally, sprinkle with powdered sugar and add a few fresh berries or a drizzle of maple syrup.

FAQs

Can I use bottled lemon juice?

I recommend freshly squeezed lemon juice for the best flavor, but bottled can be used in a pinch. Expect a difference in taste.

How do I store leftovers?

Store any leftover whipped cream in an airtight container in the refrigerator for up to 2 days. Re-whip lightly if it starts to lose volume.

Can I make this ahead of time?

Yes, you can make the whipped cream a few hours or even a day ahead. Store it in the refrigerator until ready to use. If it loses some of its volume, give it a quick whip before serving to restore its fluffy texture.

What should I do if my whipped cream is too runny?

If your whipped cream is too runny, try chilling it in the refrigerator for a few minutes and then whip again until stiff peaks form. Ensure that your cream and equipment are cold before whipping to help achieve the desired consistency.

If I don’t have an electric mixer, can I use a blender or food processor to whip the cream?

No, I don’t recommend using a blender or food processor for whipping cream. They can overmix it too quickly, leading to butter. Stick to an electric mixer or a whisk for better control over the texture.

Why is my whipped cream not holding its shape?

If your whipped cream is not holding its shape, it might be because it was under-whipped or not chilled enough.

Is there a vegan version of lemon whipped cream?

To make a vegan version, use chilled coconut cream instead of heavy whipping cream and plant-based cream cheese. Whip the coconut cream, and add lemon juice, zest, and a touch of vanilla for flavor. Please note that some experimentation may be required, as the substitution might not be a 1:1 match for the original recipe.

I want to hear from you!

If you have any questions, let me know in the comments below. If you try this recipe, I’d love to know what you think. Comment below or tag me on Instagram at @dee_and_sweets.

Tools & Equipment

Ingredient Favorites

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lemon whipped cream in a lemon dessert cup

Lemon Whipped Cream Recipe

Indulge in the irresistible flavors of our Creamy Lemon Whipped Cream – a delightful combination of tangy lemon, subtle sweetness, and velvety smooth texture that will elevate any dessert to new heights. Top off a slice of pie, layer it between cake, or simply enjoy it on its own, this lemon-infused whipped cream will become a summer favorite and leave you craving more. Lemony, yet sweet, light and creamy – perfectly balanced.
Prep Time 15 minutes

Equipment

  • Electric mixer (recommended but not necessary)
  • medium mixing bowl

Ingredients
  

  • 4 tablespoons sugar
  • 2 tablespoons cream cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons pure vanilla extract

Instructions
 

  • Cream together: In a mixing bowl, whisk together 4 tablespoons sugar and 2 tablespoons cream cheese until smooth and creamy, ensuring no lumps remain.
  • Infuse with Lemon Zest: Add 1 tablespoon lemon zest (freshly grated) to the sugar and cream cheese mixture.
  • Add Lemon Juice: Pour in the 2 tablespoons lemon juice, freshly squeezed is best, mixing well to combine with the sugar and cream cheese until fully incorporated.
  • Whip: Pour in 2 cups heavy whipping cream and 1 1/2 teaspoons pure vanilla extract. Using an electric mixer, beat the mixture on high speed until stiff peaks form, creating a lusciously creamy and airy texture.
  • Serve and Enjoy: Spoon the Lemon Whipped Cream onto your favorite desserts – from pies and tarts to cakes and pastries – or simply enjoy a dollop on its own as a delightful treat.

Serving Suggestions

  • Lemon Meringue Pie: Dollop generous spoonfuls of Lemon Whipped Cream onto slices of homemade or store-bought lemon meringue pie for a refreshing and zesty twist on a classic dessert.
  • Berry Parfait: Layer fresh berries with Lemon Whipped Cream in tall glasses to create elegant and vibrant berry parfaits, perfect for brunches or special occasions.
  • Lemon Cookie Filling: Spread a thick layer of Lemon Whipped Cream between the layers of your favorite lemon cookies for an extra burst of citrus flavor and light, airy texture.
  • Fruit Salad Topping: Use Lemon Whipped Cream as a topping for fruit salads, adding a creamy and tangy element to a refreshing summer dessert.
  • Cake Parfait: Layer cubes of your choice of cake with the Lemon Whipped Cream in clear dishes for a quick and easy summer dessert.

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