This is no ordinary Lemon Whipped Cream! This whipped cream is tart and flavored with LEMON CURD!
I have a standard issue lemon whipped cream already on CLF. If you have lemons and you are short on time, then you can absolutely make that recipe in a pinch, but if you are in the market for an exceptional variety, then read on.
I learned very early on what happens when you squeeze a lemon into milk. I had been invited to a real English tea in Hong Kong with my Mom and I wanted to take my tea with cream and lemon. Well, we all know how that turned out for me!
So, how to get a bigger, bolder flavor than zest can provide? You could use lemon extract (And if you do, I suggest Nielson Massey. Theirs is the only one I will use.), but that still doesn’t have the brightness of fresh lemon juice. Enter lemon curd.
Why use Lemon Curd to flavor Lemon Whipped Cream?
Flavor: Lemon curd captures all the bright, tartness of fresh lemon juice without the acidity! Lemon curd won’t curdle your cream but will give you a fresh lemon taste, especially if you use my favorite lemon curd recipe. I don’t love a super sweet lemon curd so that is perfect here.
Sweetening: The sweetening is already mixed right into the curd. No need for confectioner’s sugar here!
Texture: Folding lemon curd into whipped cream gives it an extra silky, rich texture. It is still light and airy but has a nice body to it.
Stability: Even just folding standard lemon curd into the whipped cream will help it hold up for longer refrigerated, but for extra stability, you can stabilize your lemon curd with a little gelatin. In this recipe I made extra filling for my lemon bars {link}, which already has gelatin in it. It will hold without weeping for a week!
I used this whipped cream in my Lemon Berry Trifle, but it would also be phenomenal dolloped on a pavlova, sour cream pound cake, angel food cake, sweet potato pie, or as the frosting for any number of cupcakes!
You could even serve it as the main event with a bowl full of berries or stone-fruit!
Lemon Whipped Cream
Ingredients
- 1 c Lemon Curd (cooled and chilled)
- 1 c Heavy Whipping Cream (cold)
Instructions
- In a large bowl, whip the heavy cream with a whisk until stiff peaks.
- In a separate bowl, loosen the curd by beating it with a rubber spatula. It won’t take much but you want to get it pliable, especially if you are using a stabilized lemon curd.
- Take a spoonful of the whipped cream and place it in the bowl with the curd. Mix together. This is called “sacrificing” in baking because you are sacrificing a bit of the volume in the whipped cream to loosen the curd and get it closer to the consistency of the cream.
- Spoon all the loosened curd into the large bowl with the cream and fold in the curd trying to preserve as much volume as possible.
- Use immediately or store refrigerated for up to one week!
Notes
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