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. 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!
Print
Lemon Whipped Cream
- Total Time: 7 minutes
- Yield: Approximately 2 cups whipped 1x
Description
This Lemon Whipped Cream is shockingly easy and wonderfully versatile! It comes together in 5 minutes and it has the perfect balance of tart and sweet!
Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- freshly grated lemon zest from 1 medium lemon ~1 tablespoon (careful not to grate the bitter pith!)
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.)
- Pour whipping cream into your chilled bowl and sift powdered sugar directly over the whipping cream. Whisk briskly to combine.
- Add the lemon zest. You can taste it at this point to see if you would like to add more zest.
- 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 vigorously 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. Love it.
I personally prefer to whip my whipped cream up by hand. You certainly could use a hand mixer but I think it whips air into the cream too quickly and it dilutes the taste.
Cure Your Lemon Cravings!!!!!!
Double Chocolate Lemon Surprise Cupcakes
3 Comments
Mary Randolph’s Sweet Potato Pie | American Heritage CookingAmerican Heritage Cooking
February 17, 2014 at 9:16 pm[…] ← Previous Next → […]
Easy Lemon Strawberry Shortcake {For Two} | American Heritage CookingAmerican Heritage Cooking
May 8, 2014 at 10:15 am[…] is fresh lemon zest in the shortcakes, and lemon juice mixed with the strawberries and my favorite lemon whipped cream on top! Even though it sounds overwhelming, it just a nice complementary note in the […]
What’s A Buckle Got To Do With It? | KICKS 106.3
May 1, 2018 at 12:22 am[…] cool slightly, spoon into bowls and top with vanilla ice cream .The buckle is best served warm or at room […]