Lemon Whipped Cream
Lemon whipped cream has a bright lemon flavor and flecks of lemon zest throughout! This easy whipped cream recipe with a subtle citrus flavor is perfect for topping pancakes, waffles, cakes, cupcakes, and more!
Lemon whipped cream strikes the perfect balance between sweetness and tang. It’s light, vibrant, and citrusy which may seem like it’s perfect for summer (it is) but it works for so many desserts and breakfast treats all year round!
About This Lemon Whipped Cream
This easy recipe for lemon whipped cream uses the zest of the lemon, which not only gives it a bright flavor, but also a stunning appearance thanks to specks of yellow lemon zest throughout the cream.
It works great as a frosting for things like cakes, cupcakes, and pies (as long as they’re going to be consumed immediately). It can replace or accompany lemon curd in crepes, and pastries! Top off your lemon poppy seed pancakes and your lemon raspberry pancakes or jazz up your bowl of fresh fruit with a dollop of lemon whipped cream for dessert!
It’s a light topping that can also be stabilized to be as thick and sturdy as you need it, or you can keep it light and fluffy.
Try it on anything that pairs well with lemon, including lemon pancakes or lemon ricotta pancakes! Think vanilla, strawberry (naturally, strawberry pancakes), blueberry (perhaps blueberry waffles?), ginger, coconut, and mint. Think outside the box a bit and pair it with almond flavoring or fresh herbs like rosemary and thyme! The possibilities for using lemon whipped cream are endless. Keep this simple recipe handy because you’re going to need it!
What You Need
- Heavy Cream – Select heavy cream (36% milkfat), not cream or whipping cream (ironic, isn’t it?). Whipping cream (which may be closer to 30% milkfat) will work, of course, but heavy cream whips up the best. Make sure your cream is well-chilled.
- Confectioners’ Sugar – Confectioners’ sugar is ground into a super fine powder which blends into the whipped cream smoothly without becoming grainy like it would if you were to use granulated sugar. Confectioners’ sugar also helps stabilize whipped cream because a bit of cornstarch is added to it.
- Pure Vanilla Extract – Vanilla is a warm flavor addition that pairs well with lemon.
- Lemon Zest – The oils from the zest are enough to give the whipped cream a subtle lemon flavor without making it sour or too runny, like lemon juice may do.
TIP: For best results, chill a medium-sized bowl and beaters for at least one hour in the refrigerator or freezer. Starting with cold ingredients and appliances will help create a sturdy whipped cream rather than a warm runny one.
How to Make It
Remove the bowl and cream from the refrigerator. Pour cream into the bowl. The cream will double in size when it’s whipped so choose a bowl that’s large enough.
With a hand mixer or stand mixer on medium speed, beat the cream for 2 minutes or until peaks begin to form.
Add vanilla and gradually add powdered sugar; beat until soft peaks form.
Don’t overbeat or your whipped cream will separate and turn into butter.
Fold in lemon zest using a spoon or silicone spatula. If you use the mixer, all the zest will get stuck to the mixer blades.
Best served immediately.
TIP: Fold in 1/4 cup of full-fat sour cream or whole milk Greek yogurt. It will stabilize your whipped cream so it lasts longer in the refrigerator.
More Ways to Use Lemon Whipped Cream
Along with topping your cakes, cupcakes, pies, scones, and other baked goods, try it on your special breakfast or brunch ideas.
- Lemon Blueberry Pancakes
- Blueberry Rolls with Lemon Curd
- Lemon Blueberry Ricotta Pancakes
- Lemon Ricotta Pancakes
How to Make this Whipped Cream Your Own
- If you’d like to make your whipped cream bright yellow, you can add a bit of yellow gel food coloring.
- Once you know how to make whipped cream, it’s easy to customize it with simple additions. Make lime whipped cream, cinnamon whipped cream, chocolate whipped cream, and even coffee whipped cream (with espresso powder)!
Whipped cream is always best used right away. If you have leftover whipped cream, it can be kept stored in the fridge for up to 1 day but the texture will change.
Using the Greek yogurt or sour cream tip as mentioned above will help it last a bit longer. Even still, it’s probably best you just find a way to use it up. You’ll find plenty of uses, I’m sure!
More pancake topping recipes
Get the Recipe: Lemon Whipped Cream
- 1 cup heavy cream, chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- For best results, chill a medium sized bowl (see note) and beaters for at least one hour in refrigerator or freezer.
- Remove bowl and cream from refrigerator. Pour cream into bowl.
- With hand mixer or stand mixer on medium speed, beat cream for 2 minutes or until peaks begin to form.
- Add vanilla and gradually add powdered sugar; beat until soft peaks form.
- Don’t overbeat or your whipped cream will separate and turn into butter.
- Fold in lemon zest using a spoon or silicone spatula. If you use the mixer, all the zest will get stuck to the mixer blades.
- Best served immediately.
- Whipping cream will double in size when whipped, so use a large enough bowl.
- Adding 1/4 cup of full fat sour cream or whole milk Greek yogurt will help your whipped cream last longer in the refrigerator.