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
Method
- 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.
Nutrition
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.