Lemon Whipped Cream

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quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 3 cups

Recipe photo

Normally, putting lemon juice into heavy cream is a sure way to make curds and whey. But if you whip the cream most of the way first, then stabilize it with a bit of Instant ClearJel mixed with confectioners' sugar, you can add lemon juice and zest and the mixture behaves beautifully. It tastes wicked good, too.

Lemon Whipped Cream

star rating (2) rate this recipe »
quick-n-easy
Hands-on time:
Total time:
Yield: 3 cups
Published: 02/04/2011

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners' sugar, sifted or strained
  • 1 teaspoon Instant ClearJel
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh-grated lemon peel

Tips from our bakers

  • This whipped cream is a perfect match for angel food cake and fruit; or blueberry or strawberry shortcake.

Directions

1) Whip the cream until soft peaks form. Whisk together the confectioners' sugar and Instant ClearJel, and add to the whipped cream. Beat until the cream is stiff; mix in the lemon juice and zest.

2) Use to frost, fill, or decorate a cake or shortbread. Or cover and refrigerate (for up to 3 days) until needed.

Nutrition information

Serving Size: 2 tablespoons, 22g Servings Per Batch: 10 Amount Per Serving: Calories: 74 Calories from Fat: 54 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 25mg Sodium: 7mg Total Carbohydrate: 4g Dietary Fiber: 0g Sugars: 3g Protein: og

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 03/29/2015
  • Boilerbaker1 from KAF Community
  • I made this to ice and fill the lemon chiffon cake for a birthday, and the cake was excellent with the lemon whipped cream. Next time, however, I will use 2 cups rather than just 1 1/2 C cream the recipe calls for. My cake rose so high that to fill the cake, and top it, I also tried to put a light layer all around the cake, and while I managed to cover the cake, it wws skimpy. Still very tasty, however.
  • star rating 02/16/2014
  • Emily from San Diego, CA
  • Easy to make, I followed a hint from another recipe that said to have bowl and whisk ice cold to start and it came out beautifully. I used it to accompany berries and lemon cake and the taste was fabulous. Just enough lemon to shine on its own!
1
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