Light and Fluffy Lemon Whipped Cream: A Summer Delight
One of my favorite ways to elevate summer desserts is with this Light and Fluffy Lemon Whipped Cream. The bright, zesty flavor of lemon pairs perfectly with so many different treats, its so versatile. I love adding it to cake, pie, strawberry rhubarb crumble bars or even just dipping fresh seasonal fruit in it. Here’s how I make it:
Here is what you will need
heavy whipping cream
powdered sugar (adjust to taste)
Zest of 1 lemon
freshly squeezed lemon juice
pure vanilla extract (white if possible)
Steps
Chill your mixing bowl and beaters:
Start by placing a metal or glass mixing bowl and beaters in the freezer for about 10-15 minutes. This step helps the cream whip up faster, ensuring a light and airy texture.
Whip the cream:
Pour the cold heavy whipping cream into the chilled mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, begin beating the cream on medium speed.
Add powdered sugar:
Once the cream starts to thicken slightly, gradually add the powdered sugar, about 1 tablespoon at a time, while continuing to beat the cream.
Add lemon zest and juice:
As the cream forms soft peaks, incorporate the lemon zest and freshly squeezed lemon juice. Continue beating until the cream thickens and holds stiff peaks.
Add vanilla extract:
Finally, add the vanilla extract and beat for another 30 seconds to combine everything beautifully.
Taste and adjust: Taste your whipped cream and adjust the sweetness or lemon flavor if desired by adding more powdered sugar or lemon juice.
Serve or store:
Serve this delightful lemon whipped cream immediately as a topping for desserts like cakes, pies, or fresh fruit. If you’re not using it right away, cover and refrigerate. It’s best enjoyed within a few hours of making.
This light and fluffy lemon whipped cream adds a refreshing twist to all your favorite summer desserts. Enjoy the burst of lemony goodness! 🍋
Creamy Lemon Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar adjust to taste
- zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract white if possible
Instructions
- Chill your mixing bowl and beaters: Place a metal or glass mixing bowl and beaters in the freezer for about 10-15 minutes before you start making the whipped cream. This will help the cream whip up faster.
- Whip the cream: Pour the cold heavy whipping cream into the chilled mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, start beating the cream on medium speed.
- Add powdered sugar: Once the cream starts to thicken slightly, add the powdered sugar gradually, about 1 tablespoon at a time, while continuing to beat the cream.
- Add lemon zest and juice: Once the cream starts to form soft peaks, add the lemon zest and freshly squeezed lemon juice. Continue beating until the cream thickens and holds stiff peaks.
- Add vanilla extract: Finally, add the vanilla extract and beat for another 30 seconds to combine.
- Taste and adjust: Taste the whipped cream and adjust the sweetness or lemon flavor if desired by adding more powdered sugar or lemon juice.
- Serve or store: Serve the lemon whipped cream immediately as a topping for desserts like cakes, pies, or fruit, or cover and refrigerate until ready to use. It’s best used within a few hours of making.