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–+ servings
blueberry angel food cake topped with lemon whipped cream.
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Lemon Whipped Cream

Lemon Whipped Cream is light and fluffy with bright lemon flavor and takes just 5 minutes to make with 3 simple ingredients. Delicious recipe and perfect topping for cakes, pies, ice cream, fresh berries, and pancakes. 
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 63kcal
Author: Cara Lanz

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. 
 

Nutrition

Calories: 63kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 16mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.02mg