Lemon Whipped Cream Recipes

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LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

  • Beat cream on high speed until it begins to thicken.
  • Gradually add sugar.
  • Continue beating and add lemon juice.
  • Beat until soft peaks form.
  • Fold lemon rinds in by hand.
  • Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

LEMON WHIPPED CREAM



Lemon Whipped Cream image

An easy Lemon Whipped Cream recipe.

Provided by Mary Cech

Categories     Sauce     Milk/Cream     Dessert     No-Cook     Quick & Easy     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Steps:

  • Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by Carole Reu

Categories     Low Protein

Time 5m

Yield 48 serving(s)

Number Of Ingredients 4

1 cup heavy cream
4 tablespoons sugar
4 tablespoons lemon juice, strained
2 teaspoons lemons, zest of

Steps:

  • Whip heavy cream.
  • Fold in sugar, lemon juice and zest.

Nutrition Facts : Calories 21.5, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.8, Sodium 1.9, Carbohydrate 1.3, Sugar 1.1, Protein 0.1

LEMON-VANILLA WHIPPED CREAM



Lemon-Vanilla Whipped Cream image

Provided by Valerie Bertinelli

Categories     dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Steps:

  • Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

LEMON WHIPPED CREAM FROSTING



Lemon Whipped Cream Frosting image

This creamy and fluffy lemon frosting is a great alternative to sweet buttercream frosting. Add an extra tablespoon of lemon juice if you want an even more lemony flavor.

Provided by fabeveryday

Categories     Lemon Frosting

Time 25m

Yield 12

Number Of Ingredients 4

1 pint heavy whipping cream, chilled
1 cup confectioners' sugar, sifted
3 tablespoons freshly squeezed lemon juice
1 lemon, zested

Steps:

  • Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
  • Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
  • Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 11.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 0 g, Protein 0.8 g, SaturatedFat 9.1 g, Sodium 15.2 mg

LEMON CREAM DESSERT



Lemon Cream Dessert image

My friend Mary and I enjoy coming up with innovative menus to try out on our husbands at our weekly Saturday night dinners. We combined 60-plus years of culinary experience to concoct this easy yet yummy layered lemon dessert. Our spouses loved it. -Laurel Adams, Danville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 24 servings.

Number Of Ingredients 18

1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 large egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon zest
1/2 cup lemon juice
CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

Steps:

  • In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Refrigerate until cool., In a bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack., In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust. Spread with cooled lemon mixture. In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer. Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 133mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON WHIPPED CREAM TORTE



Lemon Whipped Cream Torte image

This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 19

1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites
FILLING:
1/2 cup sugar
1/3 cup all-purpose flour
1-3/4 cups milk
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.

Nutrition Facts :

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Time 5m

Number Of Ingredients 2

2 cups chilled heavy whipping cream
1/2 cup chilled lemon curd

Steps:

  • Beat heavy whipping cream until stiff peaks form. Fold in lemon curd. Taste to ensure the right amount of lemon flavor. If not quite lemony enough, add 1/4 cup more. Enjoy!

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