Lemon Whipped Cream makes a light and citrusy topping for berries, waffles, pound cake, and more!

This summer has been a crazy one around here, between packing, moving, and our impending (as in tomorrow!) trip to Germany. Needless to say, the kids are off their usual schedules and our family’s healthy eating efforts have kind of flown out the window. In fact, a certain 2-year-old may have come to expect a “treat” after every meal here lately, and consequently protests rather vigorously if her requests are denied.

So since sugar detox is painful for everyone, I prefer to eeeease off the sweets gradually rather than going the tantrum-inducing cold turkey route. And that means that the next time my offspring beg for ice cream after dinner, I’ll be presenting them with a bowl of fresh berries with Lemon Whipped Cream instead!

Seriously, though, how magical is fresh whipped cream to begin with?! The way that cloud-like fluff materializes from heavy cream before my very eyes impresses me every time. And adding flavorings to it? Even better. I’ve honestly never played around too much with my whipped cream, aside from swapping out vanilla extract for some other variety. So to add fresh lemon juice and zest was a revelation.

Homemade whipped cream doesn’t need to be overly sweet to begin with. But splashing in some lemon juice adds the perfect amount of pucker. The resulting Lemon Whipped Cream is a lovely complement to angel food cake, pound cake, or gingerbread…waffles, pancakes, crepes, or French toast…or — my favorite — a big bowl of juicy, vibrant berries.

Seriously, y’all…this recipe is so simple but so good. My one word of caution is to watch it carefully and do not over beat, because the ingredients can quickly go from Lemon Whipped Cream to lemon butter. So whip until soft peaks just form and you’ll have achieved light and lovely lemony lusciousness. Because the only thing better than fresh whipped cream, of course, is alliteration…

Enjoy, friends!

Print Lemon Whipped Cream

Yield: Approximately 1 1/2 cups

Lemon Whipped Cream makes a light and citrusy topping for berries, waffles, pound cake, and more!

Ingredients

1 cup heavy cream, chilled
3 tablespoons powdered sugar
1 tablespoon fresh-squeezed lemon juice
2 teaspoons finely grated lemon zest

Directions

Use an electric mixer to beat heavy cream until it begins to thicken. Gradually mix in sugar and lemon juice. Beat until soft peaks form. Fold in lemon zest and serve immediately, or refrigerate for up to a few hours.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin 4.2.1.1 http://www.fivehearthome.com/2015/07/21/lemon-whipped-cream/ http://fivehearthome.com ~ All recipes and images on Five Heart Home are copyright protected. Please do not use without my permission. If you would like to feature this recipe, please rewrite the directions in your own words and give proper attribution by linking back to this blog.
Adapted from Food.com

More ways to enjoy berries…

Fluffy Chocolate Fruit Dip

Strawberry Pretzel Chocolate Swirl Bark

White Chocolate Cheesecake Fruit Dip

Strawberry Brie Grilled Cheese

Easy Strawberry Cream Cheese Pastries

See all of our RECIPES <<< here!

And see all of our PRINTABLES <<< here!

* * * * * * * * * *

Let’s stay in touch!
Facebook | Google | Pinterest | Twitter | Instagram | Bloglovin’
Sign up to have new blog posts sent to your inbox!
I always love hearing from you! ~ samantha {at} five heart home {dot} com

This post may be linked up to Mandy’s Recipe Box, The Better Baker, and these fabulous parties!

Original article: Lemon Whipped Cream