Lemon Whipped Cream
Light, creamy, and beautifully zesty, this Lemon Whipped Cream is a lovely way to add a fresh citrus flavour to your favourite bakes and desserts.
Made with chilled double cream, fresh lemon juice, lemon zest, and a little lemon extract, it has a smooth, creamy texture with just the right amount of lemon flavour. A pinch of salt helps balance the sweetness, while the fresh lemon zest adds a lovely burst of citrus in every spoonful.
I especially love using it to decorate chiffon cakes, Swiss rolls, and cupcakes, but it’s just as delicious served with fresh berries, pancakes, or your favourite dessert.
Alright, let’s whip!
Why You’ll Love This Recipe
- Light & Creamy – Smooth, airy whipped cream that’s easy to pipe or spread.
- Fresh Lemon Flavour – Fresh lemon juice and zest give the cream a bright, zesty taste.
- Not Too Sweet – The icing sugar adds just enough sweetness without overpowering the lemon.
- Easy to Make – Just a handful of ingredients and a few minutes of whisking.
- Versatile – Perfect for cakes, cupcakes, Swiss rolls, pancakes, berries, and desserts.
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Buy Now → Ingredients in this Lemon Whipped Cream Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Double Cream – Use chilled double cream for the best results. Keeping the cream cold helps it whip properly and gives you a light, stable texture.
- Icing Sugar – It sweetens the cream and blends easily into the chilled cream without leaving a grainy texture.
- Fresh Lemon Juice – It brings brightness and acidity to the whipped cream, giving it a lovely zesty flavour.
- Lemon Zest – It adds concentrated citrus flavour and a fresh lemon aroma. Use a fine zester and grate only the yellow outer layer, avoiding the bitter white pith.
- Salt – Just a small pinch helps balance the sweetness and enhances the lemon flavour.
- Lemon Extract – A little lemon extract gives the whipped cream an extra boost of lemon flavour. You only need a small amount.
Tips For Success
- Keep Everything Cold – Chilled double cream whips more easily and gives you a better texture.
- Don’t Overwhip – Stop when almost stiff peaks form before folding in the lemon zest.
- Use Fresh Lemon – Freshly squeezed lemon juice and zest give the best flavour.
- Avoid The Pith – Only zest the yellow outer layer of the lemon to prevent bitterness.
- Keep It Chilled – Store the whipped cream in the fridge until you’re ready to decorate or serve.
- Add The Zest Gently – Fold it in rather than continuing to whisk, so the cream stays light and airy.
How To Use Lemon Whipped Cream
This lemon whipped cream is particularly lovely with light and delicate bakes where the fresh citrus flavour can really shine.
Use it to:
- Decorate chiffon cakes
- Fill or decorate Swiss rolls
- Top cupcakes
- Serve with fresh berries
- Spoon over pancakes or waffles
- Add to individual desserts and puddings
For my Lemon Poppy Seed Chiffon Cake, I use this lemon whipped cream to pipe rosette swirls over the cake, then finish each one with a blueberry and a little lemon zest.
How To Store
Keep the lemon whipped cream covered and refrigerated until ready to use.
If using it to decorate a cake, I recommend decorating as close to serving as possible for the freshest appearance and best texture. Lemon zest can also dry out quite quickly, so add any extra zest garnish just before serving.
Frequently Asked Questions
Yes, as long as it has at least 33% fat and can be whipped.
Make sure the cream is well chilled and has at least 35% fat. Using a warm bowl or cream can also make whipping more difficult.
Yes. Keep it covered and refrigerated until you’re ready to use it. For the best texture, I recommend decorating your dessert close to serving.
Fresh lemon juice is best for a brighter, fresher flavour, especially since the recipe also uses fresh lemon zest.
Yes. The fresh lemon juice and zest will still give you a lovely lemon flavour, although the extract adds extra intensity.
More Whipped Cream Recipes You Might Like
Looking for more whipped cream ideas? Head over to my Baking 101: Fillings & Frostings section, where you’ll find plenty of delicious options to try with your next bake.
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Lemon Whipped Cream
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 1½ cups 1x
- Category: Frostings and Fillings
- Method: Whip
- Cuisine: American
Description
This light and creamy Lemon Whipped Cream is bursting with fresh lemon flavour. Made with lemon juice, zest, and a hint of lemon extract, it’s perfect for decorating cakes, cupcakes, Swiss rolls, and desserts.
Ingredients
- 200 ml double cream, chilled
- 25 g icing sugar
- 16 ml lemon juice
- Zest of 1 lemon
- A pinch of salt
- 1/4 tsp lemon extract
Instructions
- Chill a mixing bowl for easier whipping in advance, it is best to use a stainless steel bowl.
- Mix the icing sugar and salt. Set aside.
- Pour the chilled double cream, icing sugar mixture, lemon juice and lemon extract in the chilled mixing bowl. Start whisking at medium speed until almost stiff peaks.
- Gently fold in the zest of the lemon using a whisk until well incorporated. The consistency of the whipped cream should be not too stiff and not too soft either.
- Cover and refrigerate until ready to use.
Notes
- Use chilled double cream with at least 33% fat for the best whipping results.
Nutrition
- Serving Size: 1 cup
- Calories: 788kcal
- Sugar: 24g
- Sodium: 94mg
- Fat: 73g
- Saturated Fat: 46g
- Unsaturated Fat: 26g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 227mg
Final Thoughts
This Lemon Whipped Cream is a lovely recipe to keep in your baking collection. It’s creamy and light, with a fresh lemon flavour that works beautifully alongside cakes and other desserts.
Whether you’re using it to decorate a chiffon cake or simply spooning it over fresh berries, it adds a bright, zesty finish without being overly sweet.
Happy baking, and enjoy every lemony spoonful!
