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This refreshing lemon whipped cream is just what you need to brighten up your spring and summer inspired treats. It’s the perfect blend of sweet and tang, which means this whipped cream will make your taste buds jump for joy!

Side note: My mom loves all things lemon, which means she loves this whipped cream!  One of our favorite ways to use it is when we make Strawberry Shortcake; it adds an extra brightness and punch of flavor that you wouldn’t normally get with this dessert.  I highly recommend trying it!

Here’s the recipe…

1. Chill a medium glass or metal bowl in the refrigerator for at least 10 minutes.

2. Next, without shaking, remove the can of coconut milk from the fridge (after chilling).

3. Open the can of coconut milk and carefully remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.

4. Then, to that bowl add the sugar, lemon juice and lemon zest and mix on high with a hand mixer or stand mixer for about 1 minute or until it resembles whipped cream.

5. Place the whipped cream in the fridge until ready for use. It keeps about a week.

If you try this recipe, please let me know what you think in the comments below!

By the way, this lemon whipped cream goes marvelously on my version of Strawberry Shortcake. Seriously – it’s a match made in heaven.

Fresh Lemon Whipped Cream

This refreshing lemon whipped cream is just what you need to brighten up your spring and summer inspired treats. It's the perfect blend of sweet and tang, which means this whipped cream will make your taste buds jump for joy!
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Course: Dessert
Cuisine: plant based, vegan
Keyword: Lemon Whipped Cream, Vegan Whipped Cream
Prep Time: 10 minutes
Chilling Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 2 cups (about)

Ingredients

  • 13-14 oz. Can of full fat coconut milk chilled at least 6-8 hours in the fridge
  • 1/3 c. + 1 tsp. Powdered sugar Plus more to taste
  • 1 tsp. Lemon zest
  • 1 Tb. Fresh lemon juice

Instructions

  • Chill a medium glass or metal mixing bowl in the refrigerator for at least 10 minutes.
  • Next, without shaking, remove the can of coconut milk from the fridge (after chilling for at leaset 6 hours).
  • Open the can of coconut milk and carefully remove the thick, creamy part on top with a spoon. (About a rounded 1/2 cup worth.) Place it in your chilled mixing bowl.
  • Then, to that bowl add the sugar, lemon juice and lemon zest and mix on high with a hand mixer or stand mixer for about 1 minute or until it resembles whipped cream.
  • Place the whipped cream in the fridge until ready for use!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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