Delicious Lemon Whipped Cream is light and fluffy with bright lemon flavor and takes just 5 minutes to make with 3 simple ingredients. Super easy recipe and perfect topping for cakes, pies, ice cream, fresh berries, and pancakes.
Every time I think Cool Whip is easier than making fresh whipped cream, I’m lying to myself. Honestly, it takes less time to make homemade whipped cream than to peel off that plastic thing around the lid.
So when I was thinking about what would be the perfect addition to my blueberry angel food cake and strawberry blueberry pie recipes, lemon whipped cream came to mind.
Even though I wasn’t sure it would work. I mean, shouldn’t the lemon juice curdle the cream? Turns out, no. I started with a recipe from food.com, then made it our own: more lemon juice and granulated sugar for a smoother feel. And it’s so good.
❤️You're Going to Love This
- Light, fluffy citrusy topping bursting with real lemon flavor.
- Simple recipe with 3 ingredients that takes 5 minutes.
- Adds a sweet citrus twist to strawberry shortcakes, fruit pies, berries and cream, and more.
- Fresh lemon zest + juice = bright, tangy flavor that’s not too tart.
- A simple upgrade to classic whipped cream that tastes gourmet.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Cold heavy cream. Keep the cream in the fridge until the last minute. Cold cream whips faster and fluffier.
- Lemon juice and zest. Use fresh lemon juice. Bottled lemon juice is handy, but the flavor just isn't the same.
- Granulated sugar. I usually use powdered sugar when I make whipped cream. We tested one batch with powdered sugar and one with granulated sugar, and we much preferred the mouthfeel of the granulated sugar.
🍊Substitutions or Variations
- Oranges. Try a different flavor by swapping out the lemon with orange juice and orange zest! So yummy! Get my orange whipped cream recipe here!
- Flavor extracts. Add a teaspoon of vanilla extract or a tiny bit of lemon extract to amplify the lemon flavor.
🥣How to Make Lemon Whipped Cream
Step 1: In a large glass or metal mixing bowl, whip the cream with an electric mixer until it begins to thicken. Add the sugar, lemon zest, and lemon juice, and whip to soft peaks or medium peaks, depending on your preference.
Step 2: Serve immediately or store in the fridge for one day. If the whipped cream becomes separated after a day or so, gently stir or whip it back together.
👉Top Tip: Use a large glass or metal bowl. The cream spatters at first and then doubles in volume. And plastic can hold onto oil residues that can keep the cream from whipping.
☑️Tips
- Cold cream whips faster and fluffier. Keep the cream in the fridge until the last minute. Chill the bowl and beaters for even faster whipped cream.
- Be careful not to overmix. Lemon whipped cream comes together quickly.
- Adjust the level of sweetness to your liking. We like it pretty sweet.
- Lemon whipped cream is best served the same day, but can still be used within 1-2 days. If it becomes runny, gently stir or whisk it back together.
🎁Storage
- Store leftover lemon whipped cream in an airtight container in the refrigerator for 1-2 days. Briefly whisk or whip it if it becomes runny. Be careful not to overwhip it.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator. Whisk it back together again as needed.
- Freeze individual dollops of whipped cream on a parchment-lined plate or baking sheet, then transfer to a freezer bag when frozen. Serve frozen dollops on hot drinks or place them on top of a piece of dessert and let it sit for 10-15 minutes at room temperature or until thawed.
❓FAQs
Fresh is best! Bottled juice lacks the bright flavor of fresh lemon juice and zest.
No. The lemon juice is added after whipping the cream, and it blends right in without curdling the cream.
Store in the fridge for 1-2 days. Rewhip slightly if needed.
Yes. You can make it with a whisk and some elbow grease!
Angel food cake, berry pies, pound cake, or just fresh fruit.
🎆Ways to Use Lemon Whipped Cream
For a delicious and unique pairing, try my friend's recipe for nyponsoppa (Swedish rosehip soup). It’s the perfect match for lemon whipped cream!
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📖 Recipe
Lemon Whipped Cream
Ingredients
- 1 cup heavy whipping cream, cold
- ¼ cup granulated sugar adjust to taste
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
- Whip the cream in a large bowl on low to medium speed until thickened. Mix in the sugar, then the lemon zest and lemon juice at medium-high speed until soft or medium peaks form. Serve immediately or chill for a few hours. Lemon whipped cream is best served the same day, but can still be used for 1-2 more days. If it becomes runny, gently stir or whisk it back together.
Notes
- Use a large glass or metal bowl. The cream spatters at first and then doubles in volume. And plastic can hold onto oil residues that can keep the cream from whipping.
- Cold cream whips faster and fluffier. Keep the cream in the fridge until the last minute. Chill the bowl and beaters for even faster whipped cream.
- Be careful not to overmix. Lemon whipped cream comes together quickly because the lemon juice thickens the cream.
- Adjust the level of sweetness to your liking. We like it pretty sweet.
- For whipped cream with a smoother texture, leave out the lemon zest and sprinkle it on top.
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