Description
A light and refreshing lemon whipped cream made with fresh lemon zest and juice, perfect for topping desserts or enjoying on its own. This easy-to-make whipped cream combines the rich creaminess of heavy whipping cream with bright citrus flavors and a hint of vanilla for a delightful, fluffy topping.
Ingredients
Scale
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Chill Your Equipment: For optimal whipping results, place your mixing bowl and beaters (or whisk attachment) in the freezer for 10-15 minutes before starting. The cold tools help the cream whip faster and achieve better volume.
- Combine Ingredients: In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Combining these ingredients before whipping ensures even distribution of flavor.
- Whip the Cream: Using a hand mixer or stand mixer, beat the mixture on medium-high speed for about 2-3 minutes until soft peaks form. Watch carefully to avoid overwhipping, which can result in butter formation.
- Serve and Enjoy: Once the whipped cream is fluffy and smooth, use it immediately to top desserts, or refrigerate for up to 2 hours to keep it fresh before serving.
Notes
- Ensure the cream is cold for easier whipping and better volume.
- Do not overbeat to prevent the cream from turning into butter.
- Use fresh lemon zest and juice for the best flavor impact.
- Can be stored in the refrigerator for up to 2 hours before serving.
