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This Lemon Whipped Cream uses only three ingredients and is rich, thick and delicious! Any easy addition to classic strawberry shortcakes, pie, lemon bread pudding, or even served plain with fresh berries!

Lemon Whipped Cream in a blue bowl with vintage spoon

I originally created this Lemon Whipped Cream as a compliment to 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 homemade whipped cream to balance the lemon zest.

Lemon Whipped Cream on blue plate with strawberries
cooked lemon chicken before serving.
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Lemon Whipped Cream on blue plate with strawberries close up

 You could also try a dollop on pumpkin pie, strawberry shortcakes for two, classic pecan pie, blueberry scones, pumpkin roll, fresh fruit, or a spoon. Versatile, easy, and fast!

Lemon Whipped Cream swirled in blue bowl
Lemon Whipped Cream in blue bowl with strawberries
5 from 1 ratings

Lemon Whipped Cream

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!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 8 people

Ingredients 
 

Instructions 

  • 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.

Notes

If you are unsure how sweet you want your whipped cream, you can start with 2 tablespoons, add your lemon zest, taste and add more sugar from there. So flexible.
Yield: 1 pint whipped cream

Nutrition

Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Fiber: 1g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Course: Dessert
Cuisine: French
Calories: 116
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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