Sweet & Zesty Lemon Whipped Cream (Chantilly Cream) Recipe
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!
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 2 to 3 Tbsp granulated sugar , or sugar of choice*
- 1 tsp lemon extract
- 2 Tbsp lemon curd , storebought or homemade
Instructions
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
Notes
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.
Nutrition
Calories: 1029kcalCarbohydrates: 54gProtein: 8gFat: 90gSaturated Fat: 57gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.1gCholesterol: 269mgSodium: 179mgPotassium: 227mgFiber: 0.1gSugar: 54gVitamin A: 3499IUVitamin C: 1mgVitamin D: 4µgCalcium: 157mgIron: 0.3mgZinc: 1mg***Net Carbs: 54g
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