Lemon Vanilla Whipped Cream Recipes

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

Ingredients

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

VANILLA WHIPPED CREAM

Vanilla Whipped Cream image

Thick, heavenly, and quick homemade whipped cream. The lemon adds a hint of light citrus, the vanilla warms and enriches the typically too-sugary treat. By adding these 2 ingredients, I cut the sugar in half! Great for French toast, fruit dip, and desserts, or as a base for more elaborate recipes that use cream.

Provided by fleur

Categories Desserts Fillings Cream Fillings

Time 10m

Yield 48

Number Of Ingredients 4

Ingredients

3 cups heavy whipping cream
2 tablespoons vanilla bean paste
1 teaspoon lemon juice
½ cup white sugar

Steps:

Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 2.1 g

VANILLA WHIPPED CREAM

Vanilla Whipped Cream image

Provided by Food Network

Categories condiment

Time 5m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 1/2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla bean paste or vanilla extract

Steps:

Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

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

Ingredients

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.)

INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM

Instant Pot Lemon Vanilla Rice Pudding With Whipped Cream image

Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. I like this poured over sliced strawberries and raspberries for dessert.

Provided by Melissa Clark

Categories Dessert Rice Vanilla Lemon Citrus Cinnamon Vegetarian

Number Of Ingredients 12

Ingredients

2/3 cup Arborio or other short-grain white rice
3 cups whole milk
1/3 cup sugar
1 cinnamon stick
1 teaspoon finely grated lemon zest
Pinch of kosher salt
1/2 vanilla bean, halved lengthwise
3/4 cup heavy cream
2 egg yolks
1/2 cup raisins (optional)
Ground cinnamon, for serving (optional)
Whipped cream, for serving (optional)

Steps:

In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
Remove and discard the cinnamon stick and vanilla bean.
In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.

LEMON-VANILLA WHIPPED CREAM

Lemon-Vanilla Whipped Cream image

Provided by Valerie Bertinelli

Categories dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

Ingredients

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.

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