Lemon Whipped Cream
Recipe by:Whip up some Lemon Whipped Cream in just 5 minutes! This fluffy, citrusy topping is the perfect addition to a bowl of fruit, angel food cake, waffles, and more!
Ingredients
- 2 cups (473 ml) heavy cream
- ½ cup (60 grams) powdered sugar
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (4 grams) lemon zest
Instructions
- Place the heavy whipping cream in a large mixing bowl and beat on low speed with an electric mixer for about a minute until it is foamy.2 cups heavy cream
- Add the lemon juice and lemon zest. Then increase to the speed to medium-high and continue beating for several minutes until the cream forms stiff peaks½ cup powdered sugar, 2 teaspoons lemon zest, 2 tablespoons lemon juice
Notes
It is important to thicken the cream by beating it for about a minute before adding the lemon juice so that it does not curdle.
If you prefer, swap out the lemon juice and zest for 1 ½ teaspoons of pure lemon extract.
Store the whipped cream in an airtight container in the refrigerator. It will keep for several days, but you may need to re-whip it as the cream and fat will separate over time.
Equipment
Nutrition
Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 31mg | Fiber: 0.03g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.04mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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