This Lemon Whipped Cream uses only three ingredients and is rich, thick and delicious! Any easy addition to shortcakes, pie, bread pudding, or even served with fresh berries!
I originally created this Lemon Whipped Cream as a compliment to Mary Randolph’s Sweet Potato Pie, but it was so utterly delicious and versatile that I had to share the recipe separately.
This whipped cream is a touch sweeter than my standard whipped cream to balance the lemon zest.
I love words and there is something about finding just the right words to describe a feeling, sensation or taste that makes me sublimely happy. [I am fully aware that this is odd.] The word “special” kept popping in my head as I tried to come up with words to describe just how delicious this topping is!
I initially brushed it off as too generic to be an appropriate descriptor, but the New Oxford American Dictionary defines special as “better, greater, or otherwise different from what is usual; exceptionally good.” And that is exactly what this Lemon Whipped Cream is: exceptionally good.
Possibly my favorite thing about Whipped Cream is that it is fantastically easy to whip up (pun semi-intended, part of me is cringing)!
Do you see that beautiful dollop on the Sweet Potato Pie there? Adorable right
And soooo yummy.
You could also try a dollop on pumpkin pie, strawberry shortcakes, pecan pie, scones, pumpkin roll, fresh fruit, or a spoon. Versatile, easy, and fast!
Lemon Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoons lemon rind (freshly zested (careful not to grate the bitter pith!))
- Chill your whisk and bowl. (Just know that if you get all ready to whip and realize that you forgot this step, relax, it will whip up just fine as long as the bowl didn’t just come out of the dishwasher.) Alternatively you can mix this in a stand mixer.
- Pour whipping cream into your chilled bowl and sift powdered sugar directly over the whipping cream.
- Add the lemon zest. You can taste it at this point to see if you would like to add more zest.
- Whisk briskly to combine. If whisking in a stand mixer, it is best to whip on medium-low speed. This will give you a dense, rich whipped cream that is akin to having whipped it by hand.
- Whisk vigorously until soft peaks form, about 5 minutes. Continue whisking if you want stiffer peaks or if you want to pipe the whipped cream.
- Serve immediately or store in the refrigerator until needed. Whisk if the cream has fallen.
Cure Your Lemon Cravings!!!!!!
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