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Fresh Lemon Whipped Cream

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This refreshing Vegan Lemon Whipped Cream is just what you need to brighten up your spring and summer inspired treats.

Fresh Vegan Lemon Whipped Cream in a bowl with a spoon

Why this Recipe Works:

  • It’s the perfect blend of sweet and tang, which means this whipped cream will make your taste buds jump for joy!

What goes well with this Lemon Whipped Cream?

  • One of my favorite ways to use this whipped cream is when I 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 – it’s my mom’s absolute favorite!

Looking for other vegan whipped cream and frosting recipes? Then you have to try my:

How to Make Fresh Lemon Whipped Cream:

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.

Top Tips for Making Fresh Lemon Whipped Cream:

  • Don’t forget to chill your mixing bowl – this is a very important step!
  • You can also used chilled coconut cream as well.
  • For something a little extra special, sprinkle a little lemon zest on top before using, or even try it with some shredded coconut!

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Fresh Lemon Whipped Cream

Fresh Lemon Whipped Cream

This refreshing Vegan Lemon Whipped Cream is just what you need to brighten up your spring and summer inspired treats.
0 from 0 votes
Print Pin Rate
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 cup + 1 tsp. Powdered sugar (40 g) 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!

Notes

  • Don't forget to chill your mixing bowl - this is a very important step! 
  • You can also used chilled coconut cream as well.
  • For something a little extra special, sprinkle a little lemon zest on top before using, or even try it with some shredded coconut! 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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