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Lemon Whipped Cream

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Lemon Whipped Cream Recipe

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.

At a glance

3 cups
Nutrition information


Choose your measure:

  • 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


  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.