Lemon Whipped Cream Recipes

LEMON WHIPPED CREAM

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 TORTE

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.

LEMON WHIPPED CREAM

Steps:

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

LEMON WHIPPED CREAM

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.

LEMON-VANILLA WHIPPED CREAM

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

Steps:

• Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
• Chill.
• Fold in whipped cream.
• Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.

LEMON WHIPPED CREAM

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

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!

LEMON WHIPPED CREAM FROSTING

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.