Description
Lemon Whipped Cream is a light and fluffy topping perfect for enhancing desserts with a refreshing citrus twist. Made by whipping heavy cream with powdered sugar, lemon zest, fresh lemon juice, and vanilla extract, this whipped cream offers a delightful balance of sweet and tangy flavors. Ideal for topping cakes, pies, or fresh fruit, it adds a bright and creamy touch to any treat.
Ingredients
Whipped Cream
- 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: For the best results, chill your mixing bowl and beaters or whisk attachment in the freezer for 10-15 minutes before making the whipped cream. This helps the cream whip more easily and achieve better volume.
- Combine Ingredients: In the chilled bowl, add the heavy whipping cream, powdered sugar, lemon zest, fresh lemon juice, and vanilla extract. Ensure all ingredients are well measured for a balanced flavor.
- Whip the Cream: Using a hand mixer or stand mixer, beat the mixture on medium-high speed for about 2-3 minutes until soft peaks form. Avoid overbeating to prevent turning the cream into butter.
- Serve and Enjoy: Once the whipped cream is fluffy and smooth, spoon it onto your favorite desserts or use it as a topping. Store any leftovers in the fridge for up to 2 hours before serving for optimal freshness.
Notes
- Chilling the mixing bowl and beaters is essential for achieving the best whip.
- Use fresh lemon juice for the brightest flavor.
- Do not overbeat the cream to avoid turning it into butter.
- Best served within 2 hours of preparation for optimal texture and freshness.
