This refreshing Vegan Lemon Whipped Cream is just what you need to brighten up your spring and summer inspired treats.
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!
- This recipe is super simple and quick to make.
What goes well with this Lemon Whipped Cream?
- One of my favorite ways to use this whipped cream is with 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.
- But honestly, most fruit-based desserts will be enhanced by adding this lemon whipped cream!
- Side note: this whipped cream is 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 freezer 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. Be careful to add as little of the liquid part as possible, as it can thin out your whipped cream.
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 30 seconds or until it resembles whipped cream. Avoid over mixing.
5. Place the whipped cream in the fridge until ready for use. It keeps in an airtight container for about one 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.
- You can also used chilled canned coconut cream instead of regular canned coconut milk. Note: There will be no liquid portion in cans of coconut cream.
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 Vegan Whipped Cream
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 (40 g) plus more to taste
- 1 Tbsp. fresh lemon juice (15 ml)
- 1 tsp. lemon zest
Instructions
- Chill a medium glass or metal mixing bowl in the freezer 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. Be careful to add as little of the liquid part as possible, as it can thin out your whipped cream.
- 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 30 seconds or until it resembles whipped cream. Avoid over mixing as much as you can.
- Place the whipped cream in the fridge until ready for use. It keeps in an airtight container for about one week.
Notes
- Don't forget to chill your mixing bowl - this is a very important step!
- You can also used chilled canned coconut cream instead of regular canned coconut milk. There will be no liquid portion in the cans of coconut cream.
Absolutely refreshing and delicious!
Thank you, Jan! So glad you liked it.