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Lemon Whipped Cream Recipe

Lemon Whipped Cream makes a light and citrusy topping for berries, waffles, pound cake, and more!

Yield: Approximately 1 1/2 cups

  • 1 cup heavy cream, chilled
  • 3 tablespoons powdered sugar
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 teaspoons finely grated lemon zest

Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.

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