Lemon Whipped Cream is a quick and easy recipe that makes a light and citrusy topping for berries, waffles, pound cake, and more!
Nothing screams spring like a big bowl of fresh berries topped with light, luscious, Lemon Whipped Cream!
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 homemade whipped cream, aside from swapping out vanilla extract for some other variety of extract. So to add fresh lemon juice and zest was a revelation!
Who would argue with a light and lovely treat that can be quickly whipped up with just a handful of ingredients?
- Heavy cream. Chilled. The colder the better, as your Lemon Whipped Cream will whip quicker and stay loftier when the fat globules in the cream start out nice and frosty.
- Powdered sugar.
- Lemon juice. I highly recommend using fresh juice, as you'll need the zest from a fresh lemon anyway. But if you must use a bottled/refrigerated lemon juice, I recommend one where lemon juice is the sole ingredient.
- Lemon zest. Finely zested is preferred, such as by using a microplane.
Doesn't get much simpler than that!
How to Make Lemon Whipped Cream
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
It's seriously as easy as making regular whipped cream!
- Use an electric mixer to beat chilled heavy cream (ideally in a chilled metal bowl, if you've got one!) until it begins to thicken.
- Gradually mix in powdered sugar and lemon juice and then beat until soft peaks form. Do not overbeat or your Lemon Whipped Cream! More on that below. 😉
- Gently fold in lemon zest.
- Serve immediately, or refrigerate for up to a few hours.
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.
- French toast.
Or -- my favorite -- a big bowl of juicy, vibrant berries!
An Important Tip
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... 😉
More Ways to Enjoy Berries
- Fluffy Chocolate Fruit Dip
- Easy Strawberry Cream Cheese Pastries
- Slow Cooker Chocolate Peanut Butter Fondue
- Fruit Pizza
Lemon Whipped Cream
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 tablespoon fresh-squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 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.
- Heavy cream should be as cold as possible for the best Lemon Whipped Cream volume. And if you have a metal bowl, you can pop it in the freezer for a bit before beating your cream for even further loft.
- Watch carefully and do not over beat, because the ingredients can quickly go from whipped cream to butter. Whip until soft peaks just form.
Adapted from Food.com.
Post originally published on July 21, 2015, and updated on April 10, 2021, and March 31, 2023.