Fresh Whipped Lemon Cream

I hope you enjoy today’s recipe….you will love making Whipped Lemon Cream. This simple recipe is a so easy to make and uses basic ingredients, you probably have on hand.

If I counted how many times I have made whipped cream through the years it would blow me away. I have always made the traditional kind but after making this Whipped Lemon Cream I will be making this often. It bursts with sweet and a tangy lemon flavor. So many ways to use it. Try it on pancakes with strawberries this weekend. Your family will love it.

 Everyone will love this Whipped Lemon Cream, and you can serve it with almost every kind of cake and dessert you make.

Lemon Whipped Cream is delicious on….

• Angel food cake.
• Pound cake.
• Pancakes.
• Crepes.
• French toast.

INGREDIENTS NEEDED…

Heavy Whipping Cream

Powdered Sugar

Lemon Juice 

Lemon Zest 

Heavy whipping cream (~36% fat) and regular whipping cream (~30% fat) are interchangeable. Just note that the former will allow for stiffer peaks, while the latter may be a bit softer.

Also note that “heavy cream” is the same thing as “heavy whipping cream.”

Have You Heard Of Weeping?

If you add too much lemon juice to the whipping cream, an interesting event happens, called weeping.

This is when liquid separates from the solid it’s mixed in. In this case, you’ll have your homemade whipped cream sitting in a pool of lemon juice. Not very appetizing. So just be careful how much lemon juice you add.

You can store the lemon whipped cream in the refrigerator for up to 4 hours. Whip again before serving or decorating.

Come on and lets whip some up. Lemon makes everything better!