Lemon Whipped Cream makes a light and citrusy topping for berries, waffles, pound cake, and more!
This summer has been a crazy one around here, between packing, moving, and our impending (as in tomorrow!) trip to Germany. Needless to say, the kids are off their usual schedules and our family’s healthy eating efforts have kind of flown out the window. In fact, a certain 2-year-old may have come to expect a “treat” after every meal here lately, and consequently protests rather vigorously if her requests are denied.
So since sugar detox is painful for everyone, I prefer to eeeease off the sweets gradually rather than going the tantrum-inducing cold turkey route. And that means that the next time my offspring beg for ice cream after dinner, I’ll be presenting them with a bowl of fresh berries with Lemon Whipped Cream instead!
Seriously, though, how magical is fresh whipped cream to begin with?! The way that cloud-like fluff materializes from heavy cream before my very eyes impresses me every time. And adding flavorings to it? Even better. I’ve honestly never played around too much with my whipped cream, aside from swapping out vanilla extract for some other variety. So to add fresh lemon juice and zest was a revelation.
Homemade whipped cream doesn’t need to be overly sweet to begin with. But splashing in some lemon juice adds the perfect amount of pucker. The resulting Lemon Whipped Cream is a lovely complement to angel food cake, pound cake, or gingerbread…waffles, pancakes, crepes, or French toast…or — my favorite — a big bowl of juicy, vibrant berries.
Seriously, y’all…this recipe is so simple but so good. My one word of caution is to watch it carefully and do not over beat, because the ingredients can quickly go from Lemon Whipped Cream to lemon butter. So whip until soft peaks just form and you’ll have achieved light and lovely lemony lusciousness. Because the only thing better than fresh whipped cream is, of course, alliteration… 😉
Enjoy, friends!
Lemon Whipped Cream Recipe
Lemon Whipped Cream
Ingredients
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 tablespoon fresh-squeezed lemon juice
- 2 teaspoons finely grated lemon zest
Instructions
- Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.
Adapted from Food.com
More Ways to Enjoy Berries
- Fluffy Chocolate Fruit Dip
- Strawberry Pretzel Chocolate Swirl Bark
- White Chocolate Cheesecake Fruit Dip
- Strawberry Brie Grilled Cheese
- Easy Strawberry Cream Cheese Pastries
Joanna @ Everyday Made Fresh says
I think your right, this would go great on so many things. I would start with your suggestion of waffles, because I’m starving at this point. I’m on my second cup of coffee and looking at delicious recipes is not helping. 😉
Samantha at Five Heart Home says
Ha, Joanna…the dangers of food blog reading first thing in the morning! 😉
Vicki says
This would be great made with coconut milk for the whipping cream. Can’t wait to try it on fruit for a paleontology desert.
Samantha at Five Heart Home says
That’s a great idea, Vicki! Just be sure to check the label and buy canned coconut milk without guar gum (sometimes labeled “simple”), as I’ve learned that ingredient can interfere with the whipping process when you try to make whipped coconut cream. 🙂
Shelly Cluff says
This sounds so yummy! I know that lemon added to milk turns it into buttermilk, does the lemon juice in this have any similar effects on the whipped cream?
Samantha at Five Heart Home says
That’s a great question, Shelly! I’ve never had any problems with that, as long as I work quickly and don’t overbeat the cream. Also, we always enjoy the Lemon Whipped Cream soon after it’s made…if it sat in the refrigerator for a day or two, I’m not sure it it would start to curdle like buttermilk. Hope you enjoy if you have a chance to try it! 🙂
Megan says
I made this lemon whipped topping last weekend as cupcake frosting for lemon cupcakes for my sons baptism. They were a hit! I did add more powdered sugar and lemon juice as I wanted it to be a little sweeter with more lemon flavor for the cupcakes. I did a trial run of the whipped cream a week before to make sure it would keep for a few days after being made and it was still delicious even after 5 days. I will definitely be making this again. Thanks for the recipe
Karyn says
This is exactly what I’m looking for to attempt a many-layer crepe cake! I saw a picture and have been dreaming of making one since. I’m grateful for the recipe and answer about the lemon mixed with cream- I also worried about curdling. Off I go…I’ll let you know the results!
Mary Timman says
Made this today with my own IP Lemon Curd and was Delicious! Thank-you!
Samantha at Five Heart Home says
Yay! I’m so happy you enjoyed it, Mary. 🙂
Lanie says
I’m thinking this would be delicious on some blueberry scones I just baked!
Samantha at Five Heart Home says
Sounds scrumptious, Lanie! Invite me over? 😉