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Lemon Whipped Cream Recipe
|Heavy cream||8 Fluid Ounce (1 Cup Or 250 Milliliter, Double Cream)|
|Sour cream||2 Tablespoon|
|Confectionery sugar||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Finely grated lemon zest||1 Tablespoon (Of 1 Lemon)|
Calories 251 Calories from Fat 205
% Daily Value*
Total Fat 23 g36%
Saturated Fat 14.5 g72.4%
Trans Fat 0 g
Cholesterol 84.9 mg
Sodium 28.7 mg1.2%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.41 g1.6%
Sugars 7.8 g
Protein 1 g2.9%
Vitamin A 18.3% Vitamin C 11.6%
Calcium 5.2% Iron 0.34%
*Based on a 2000 Calorie diet
Using a whisk or electric mixer, beat until the mixture begins to thicken.
Add the sugar and lemon juice and zest.
Continue beating only until soft folds form.
Do not beat too stiff.
The cream can be covered and refrigerated for up to 3 hours.
Stir well before using.