If you're looking for a whipped cream topping for your lemon-based treats, you'll love this homemade Lemon Whipped Cream with its lovely lemon curd swirls. It adds a delightful citrusy flavor to your desserts and makes them visually appealing too!
Why I Love this Recipe
- Easy and only takes minutes to make
- Irresistible Flavor - the combination of lemon curd and airy whipped cream is simply divine!
- So versatile - a versatile topping that can enhance any cake, pies and pastries. Try it on a lemon meringue pie or lemon cake.
Ingredients Used to Make Lemon Whipped Cream
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Sugar of Choice - in this recipe, you can use regular cane sugar, white sugar, brown sugar or other granulated sugar of choice. For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
- Lemon Extract - I used this Wilton's Pure Lemon Extract.
- Lemon Curd - I used storebought lemon curd from Trader Joes, but homemade should work just as well. The lemon curd is only added during the piping process for the two-layered effect
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco Plain 809 Round Piping Tip.
Sweet & Zesty Lemon Whipped Cream (Chantilly Cream) Recipe
Whip the Cream
- Pour the cold heavy cream into a 2 quart mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the lemon extract and 2 Tbsp of sugar.
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and adjust the sweetness by adding more sugar if needed.
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
Piping Lemon Whipped Cream
- Once the whipped cream is ready, take a piping bag fitted with your preferred tip. Using a small spoon, carefully line one side of the inside of the piping bag with lemon curd.
- Spoon the lemon whipped cream into the prepared piping bag. Make sure not to disrupt the lemon curd stripe on the inside.
- With the piping bag ready, you can now pipe your beautifully swirled Lemon Whipped Cream onto your desserts. Use it to top pies, cakes, cupcakes, or any other treats that could use a zesty, sweet touch.
How to Store
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
- Yields approximately 2 cups of whipped cream