Lemon Whipped Cream is a quick and easy recipe that makes a light and citrusy topping for berries, waffles, pound cake, and more!
If you need a way to enjoy your Lemon Whipped Cream, look no further than Lemon Pound Cake, Lemon Sheet Cake, or Lemon Mug Cake!
Nothing screams spring like a big bowl of fresh berries topped with light, luscious, Lemon Whipped Cream!
Seriously, though, how magical is fresh whipped cream to begin with?! The way that cloud-like fluff materializes from heavy cream before my very eyes impresses me every time. And adding flavorings to it? Even better.
Ive honestly never played around too much with my homemade whipped cream, aside from swapping out vanilla extract for some other variety of extract. So to add fresh lemon juice and zest was a revelation!
Who would argue with a light and lovely treat that can be quickly whipped up with just a handful of ingredients?
It was time for the secret weapon: lemon juice. Turns out, the acidity of the juice acts as a thickening agent, which reacts with the proteins in the dairy to increase the viscosity. It’s a similar concept to adding vinegar to milk to make buttermilk, said Clark.
Adding lemon juice to heavy cream is a common method for making lemon whipped cream and other lemon-flavored desserts. However, adding lemon juice to heavy cream can also cause the cream to curdle, making it nearly impossible to complete your recipe. By whipping your cream in stages and adding ingredients to create a firm consistency, you can prevent your cream from curdling when you add the lemon juice.
Add the amount of lemon juice specified in the recipe. Now that the sugar and ClearJel have been added to your whipped cream and you have beaten it to the stiff peak stage, the lemon juice should blend in smoothly with no curdling.
Mix 1 tsp. Instant ClearJel and 1/2 cup confectioners sugar together and add to the whipped cream. Use your mixer or whisk to beat the cream until stiff peaks form.
Whip the cream thoroughly using an electric mixer or whisk until soft peaks begin to form throughout the cream.
How to Make Lemon Whipped Cream
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Its seriously as easy as making regular whipped cream!
- Use an electric mixer to beat chilled heavy cream (ideally in a chilled metal bowl, if youve got one!) until it begins to thicken.
- Gradually mix in powdered sugar and lemon juice and then beat until soft peaks form. Do not overbeat or your Lemon Whipped Cream! More on that below.
- Gently fold in lemon zest.
- Serve immediately, or refrigerate for up to a few hours.
Homemade whipped cream doesnt need to be overly sweet to begin with. But splashing in some lemon juice adds the perfect amount of pucker.
The resulting Lemon Whipped Cream is a lovely complement to:
- Angel food cake.
- Pound cake.
- Gingerbread.
- Waffles.
- Pancakes.
- Crepes.
- French toast.
Or — my favorite — a big bowl of juicy, vibrant berries!
Seriously, yall…this recipe is so simple but so good. My one word of caution is to watch it carefully and do not over beat, because the ingredients can quickly go from Lemon Whipped Cream to lemon butter. So whip until soft peaks just form and youll have achieved light and lovely lemony lusciousness.
Because the only thing better than fresh whipped cream is, of course, alliteration…
How to make Lemon Whipped Cream | Лимонный крем
FAQ
Can you add lemon juice to cream without curdling?
What happens when you mix cream and lemon?
Does lemon juice make milk curdle?
Does lemon make sour cream curdle?
Can you add lemon juice to heavy cream?
However, adding lemon juice to heavy cream can also cause the cream to curdle, making it nearly impossible to complete your recipe. By whipping your cream in stages and adding ingredients to create a firm consistency, you can prevent your cream from curdling when you add the lemon juice.
How can one get all the lemon juice out of a lemon?
To get all the lemon juice out of the lemon, you need to squeeze it using a good juicer. Then you can remove a little of the pulp with a spoon and add it to the previously squeezed juice.
Does lemon juice thicken cream?
No! In fact, it actually helps to thicken it. Lemon juice acidifies the cream which causes the proteins in the cream to clump, and then the fat from the cream and butter prevent it from clumping tightly. Thus, instead of curdling like milk, the mixture thickens.
Can you make lemon cream if you don’t have heavy cream?
Heavy cream – If you don’t have heavy cream, you can make 1 cup by mixing ? cup whole milk and ? cup melted butter together. Ice – You’ll need ice to make an ice bath for cooling and thickening the cream. Lemon cream pairs well with a variety of desserts and is classically used as a cake, tart or pastry filling.