Description
A light and refreshing Lemon Whipped Cream recipe featuring chilled heavy cream, confectioners’ sugar, vanilla extract, and fresh lemon zest. Perfect as a topping for desserts or fresh fruit, this whipped cream combines sweetness with a bright citrus twist for a delightful treat.
Ingredients
Scale
Ingredients
- 1 cup heavy cream, chilled
- ¼ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Chill Bowl: For best results, chill a medium sized bowl and beaters in the refrigerator or freezer for at least one hour to help the cream whip more effectively.
- Add Cream: Remove the chilled bowl and cream from the refrigerator. Pour the heavy cream into the bowl to prepare for whipping.
- Begin Beating: Using a hand mixer or stand mixer on medium speed, beat the cream for about 2 minutes or until soft peaks begin to form, indicating the cream is starting to thicken.
- Add Sweeteners: Add the vanilla extract and gradually add the confectioners’ sugar while continuing to beat until soft peaks form. This ensures the whipped cream is smooth and lightly sweetened.
- Avoid Overbeating: Stop beating as soon as soft peaks form to prevent the cream from separating and turning into butter, which can ruin the texture.
- Add Lemon Zest: Gently fold in the lemon zest using a spoon or silicone spatula to evenly distribute it without overworking the cream or losing the zest to mixer blades.
- Serve: The lemon whipped cream is best served immediately for the freshest flavor and perfect texture. Use it as a topping for cakes, pies, or fresh fruit.
Notes
- Chilling the bowl and beaters is crucial for creating stable whipped cream.
- Folding in the lemon zest preserves its vibrant flavor and appearance.
- Do not overbeat to avoid turning the cream into butter.
- This whipped cream is best enjoyed fresh, but can be refrigerated for a few hours if needed.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
