Description
A light and fluffy lemon whipped cream made with fresh lemon zest and juice, perfect for topping desserts with a refreshing citrus twist. This easy recipe requires only a few simple ingredients and takes just minutes to prepare.
Ingredients
Scale
Whipped Cream Mixture
- 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: Place your mixing bowl and beaters or whisk attachment in the freezer for 10-15 minutes prior to starting. This step helps the cream whip more easily and achieve a better texture.
- Combine Ingredients: In the chilled bowl, add the heavy whipping cream, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract, ensuring all elements are well measured and ready for whipping.
- Whip the Cream: Using a hand mixer or stand mixer on medium-high speed, whip the mixture for about 2-3 minutes until soft peaks form. Be cautious not to overbeat to avoid turning the cream into butter.
- Serve and Enjoy: Once the whipped cream is light, fluffy, and smooth, serve immediately over your favorite desserts or store it in the refrigerator for up to 2 hours before serving.
Notes
- Make sure all equipment is well chilled for best results.
- Use fresh lemon zest and juice for the brightest flavor.
- Do not overbeat to prevent the cream from turning into butter.
- Store whipped cream covered in the fridge and use within 2 hours for optimal texture.
