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
Units
Scale
- 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