This luscious Lemon Cream Cheese Whipped Cream is tangy and creamy with the perfect touch of sweetness. It’s the perfect topping for berries, pound cake, waffles, and more!
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Lemon Cream Cheese Whipped Cream is so versatile and delicious atop almost anything! It’s the perfect addition to this Lemon Raspberry Cake. Serve this easy whipped cream in fancy glasses with angel food cake and berries for Mother’s Day brunch, a bridal shower, baby shower or spring event.
It’s the perfect accompaniment to pancakes and waffles for brunch, or dollop on top of Overnight Blueberry French Toast Casserole.
The possibilities are endless!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Stand Mixer with the whisk attachment or Electric Hand Mixer
- Zester
- Sifter
- 8 ounces cream cheese, you want this to thaw on the counter for only 5 minutes, not completely softened
- 3/4 cup powdered sugar, sifted for best results
- 1 1/2 cup heavy whipping cream, cold- the colder the better!
- Zest of 1 lemon
- 1/4 cup lemon juice- about 2 medium sized lemons
How To Make It
Soften the Cream Cheese Slightly – Place the cream cheese on the counter while gathering your ingredients. Let it soften for about 5 minutes, but keep it cold. Do not bring it to room temperature.
Whip the Cream Cheese – In a mixing bowl, beat the cream cheese on medium speed until fluffy.
Incorporate the Sugar – Add the powdered sugar and beat again until fully combined.
Add the Heavy Cream – Slowly pour the heavy cream into the bowl while mixing on medium speed for 3-4 minutes.
Flavor and Finish – Add the zest of 1 lemon and the remaining ¼ cup lemon juice. Continue beating on medium to medium-high speed until the whipped cream forms peaks, about 5 minutes. Be careful not to overmix.
Chill – Place the whipped cream in the refrigerator until ready to use.
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Tips
- Do No Over Mix: Stop whipping once soft or stiff peaks form. Overmixing will turn your whipped cream into butter!
- Chill the Mixing Bowl: You can even chill the bowl and beaters in the fridge or freezer for 10-15 minutes before starting.
- Choose the Right Cream – Use heavy whipping cream (at least 36% fat) for the best texture and stability.
- Stabilize for Longer Storage – For whipped cream that holds up longer, mix in 1 tablespoon of cornstarch with the cream
- Use the Right Speed – Start mixing on low, then gradually increase to medium-high. This prevents splattering and helps build stable peaks.
Try These Next
- S’mores Poke Cake
- No Bake Peanut Butter Pie
- Oreo Trifle
- Air Fryer Ice Cream
- Frozen S’mores
- Frozen Banana Treats
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Lemon Cream Cheese Whipped Cream
Equipment
- Stand Mixer with whisk attachment
Ingredients
- 8 ounces cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cup heavy whipping cream cold
- Zest of 1 lemon
- 1/4 cup lemon juice
Instructions
- Place the cream cheese on the counter while gathering your ingredients. Let it soften for about 5 minutes, but keep it cold. Do not bring it to room temperature.
- Whip the Cream Cheese – In a mixing bowl, beat the cream cheese on medium speed until fluffy.
- Add the powdered sugar and beat again until fully combined.
- Slowly pour the heavy cream into the bowl while mixing on medium speed for 3-4 minutes.
- Add the zest of 1 lemon and the remaining ¼ cup lemon juice. Continue beating on medium to medium-high speed until the whipped cream forms peaks, about 5 minutes. Be careful not to overmix.
- Chill – Place the whipped cream in the refrigerator until ready to use.
Notes
- Do No Over Mix: Stop whipping once soft or stiff peaks form. Overmixing will turn your whipped cream into butter!
- Chill the Mixing Bowl: You can even chill the bowl and beaters in the fridge or freezer for 10-15 minutes before starting.
- Choose the Right Cream – Use heavy whipping cream (at least 36% fat) for the best texture and stability.
- Stabilize for Longer Storage – For whipped cream that holds up longer, mix in 1 tablespoon of cornstarch with the cream
- Use the Right Speed – Start mixing on low, then gradually increase to medium-high. This prevents splattering and helps build stable peaks.
