Name: Lemon Whipped Cream
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream, cold; 3 tablespoons powdered sugar (or to taste); 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon vanilla extract (optional)

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A light and citrusy twist on the classic, this lemon whipped cream adds a fresh brightness to just about anything. It’s fluffy, slightly tangy, and lightly sweetened—perfect for topping cakes, pancakes, cupcakes, fresh fruit, or even folding into mousse, trifles, or parfaits. I love using it when I want to elevate a simple dessert with minimal effort.

Lemon Whipped Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup heavy whipping cream, cold

3 tablespoons powdered sugar (or to taste)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract (optional)

Directions

I start by chilling the mixing bowl to help the cream whip faster.

Then I pour the cold heavy whipping cream into the chilled bowl.

Using an electric mixer or stand mixer with a whisk attachment, I beat the cream on medium speed.

Once it starts to thicken and soft peaks form, I add the powdered sugar, lemon zest, lemon juice, and vanilla extract.

I increase the speed to high and continue whipping until stiff peaks form, being careful not to overwhip.

I use it immediately or store it in the fridge for up to 2 days.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Servings: 6 servings (about ¼ cup each)

Calories: 110 kcal per serving

Variations

Dairy-free option: I sometimes use chilled coconut cream instead of heavy cream for a vegan version.

Sweeter twist: If I want it a bit sweeter, I add an extra tablespoon of powdered sugar.

Herbal note: A tiny bit of finely chopped fresh mint or basil gives it a gourmet feel.

Zest swap: I’ve also made this using lime or orange zest and juice for a different citrus flavor.

Storage/Reheating

I store lemon whipped cream in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing it, as the texture tends to separate. If it deflates slightly in the fridge, I give it a quick whisk before using it again. There’s no reheating needed—just spoon and serve!

FAQs

How do I know when stiff peaks are formed?

I stop mixing when the whipped cream holds its shape firmly and doesn’t collapse when I lift the whisk. If it looks grainy, it’s overwhipped.

Can I make this ahead of time?

Yes, I often make it a few hours in advance. I just keep it chilled and give it a quick whisk before serving.

Can I use bottled lemon juice instead of fresh?

I prefer fresh lemon juice for the brightest flavor, but bottled will work in a pinch. Just avoid any with added preservatives or sugar.

Can I use granulated sugar instead of powdered?

I’ve tried both, but powdered sugar dissolves better and gives a smoother texture. Granulated might make the cream a bit gritty.

What should I serve this lemon whipped cream with?

I love it on pancakes, lemon cakes, fresh berries, scones, or even in a lemon mousse. It’s also great layered into parfaits or trifles.

Conclusion

This lemon whipped cream is one of those little recipes that makes a big impact. It’s quick, delicious, and gives that perfect citrus lift to so many desserts. Whether I’m entertaining or just treating myself, this is a go-to topping I keep coming back to.

Recipe:

Lemon Whipped Cream

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Author: Cheryl
Total Time: 10 minutes
Yield: 6 servings (about ¼ cup each)
Diet: Gluten Free

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Description

A light, fluffy, and citrusy whipped cream with lemon zest and juice, perfect for topping desserts or folding into mousse and trifles. Quick to make and naturally gluten-free.