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.

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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Instructions

Chill the mixing bowl to help the cream whip faster.
Pour the cold heavy whipping cream into the chilled bowl.
Using an electric mixer or stand mixer with a whisk attachment, beat the cream on medium speed until it starts to thicken and soft peaks form.
Add the powdered sugar, lemon zest, lemon juice, and vanilla extract.
Increase the speed to high and continue whipping until stiff peaks form. Be careful not to overwhip.
Use immediately or store in the fridge for up to 2 days.

Notes

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

Add an extra tablespoon of powdered sugar for a sweeter twist.

Finely chopped fresh mint or basil adds a gourmet touch.

Swap lemon with lime or orange zest and juice for a different citrus flavor.

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze.

If the cream deflates slightly in the fridge, give it a quick whisk before using.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Whipped
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 110
Sugar: 3g
Sodium: 5mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 0g
Cholesterol: 40mg