Lemon Whipped Cream Recipe

With a bottle of our fresh lemon syrup on hand, this is the easiest whipped cream around.

Photograph: Vicky Wasik

Why It Works

  • Fresh Lemon Syrup is nearly pure sugar, allowing for a stable whipped cream.
  • Heavy whipping cream contains slightly more fat than other varieties, making it easier to whip.

If you've got a bottle of Fresh Lemon Syrup on hand, this is the easiest whipped cream around. Its soft lemon flavor and subtle sweetness complement everything from crispy waffles and tangy lemon bars to fresh fruit and angel food cake; it even adds a welcome brightness to gingerbread and chocolate torte.

March 2016

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 6 servings

Rate & Comment


  • 4 ounces (1/2 cup; 110g) heavy whipping cream, cold

  • 2 ounces (1/4 cup; 55g) Fresh Lemon Syrup, cold

  • 1/8 ounce (1 tablespoon; 4g) freshly grated lemon zest (optional; see note)


  1. In the bowl of a stand mixer fitted with a whisk attachment, combine cream, lemon syrup, and zest (if using). Whip at medium-high speed until fluffy and thick, about 5 minutes. Use immediately, or refrigerate for up to 1 week in an airtight container. For piping, re-whip the chantilly after 24 hours.

Special Equipment

Stand mixer with whisk attachment


Add a pinch of lemon zest for extra flavor and a few flecks of color, or leave it out to keep this chantilly silky-smooth and simple.

Read More

Nutrition Facts (per serving)
107 Calories
7g Fat
11g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 107
% Daily Value*
Total Fat 7g 9%
Saturated Fat 5g 23%
Cholesterol 22mg 7%
Sodium 14mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Vitamin C 5mg 26%
Calcium 16mg 1%
Iron 0mg 0%
Potassium 33mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)