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Lemon Whipped Cream
Once you know how to make whipped cream it's as easy as a couple of simple additions to make lime whipped cream, cinnamon whipped cream, chocolate whipped cream, and even coffee whipped cream!
5
from
2
rating
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Servings:
8
servings
Prep Time:
4
minutes
minutes
Total Time:
4
minutes
minutes
Course:
Breakfast, Dessert
Cuisine:
American
Diet:
Gluten Free
Calories:
104
kcal
Author:
Rachel Gurk
Ingredients
▢
1
cup
heavy cream, chilled
▢
¼
cup
confectioners’ sugar
▢
1
teaspoon
pure vanilla extract
▢
1
teaspoon
lemon zest
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Instructions
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.
Notes
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.
Serving:
0.25
cup
,
Calories:
104
kcal
,
Carbohydrates:
5
g
,
Protein:
1
g
,
Fat:
11
g
,
Saturated Fat:
7
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
3
g
,
Cholesterol:
41
mg
,
Sodium:
11
mg
,
Potassium:
23
mg
,
Fiber:
1
g
,
Sugar:
1
g
,
Vitamin A:
437
IU
,
Vitamin C:
1
mg
,
Calcium:
20
mg
,
Iron:
1
mg