Easy 4 ingredient Lemon Raspberry Whipped Cream! A sweet homemade whipped cream filled with lemon and raspberry flavors! Perfect for topping on any dessert!
When I made these lemon raspberry cream horns for you a few years ago I knew I need to share with you the whipped cream recipe! It’s so easy but so good!
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Homemade whipped cream is one of the easiest things to make! It’s easily interchangeable with different berries!
We like to pipe it into cream horns or over cake, but the possibilities are endless!
How to make Lemon Raspberry Whipped Cream?
Ingredients that you will need:
- a lemon, juiced
- 3 ounces raspberries
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Directions:
- In small pot add lemon juice and raspberries. Cook over medium heat for 5 minutes. Mash raspberries.
- Strain the raspberry sauce and place sauce to cool in refrigerator for 10 minutes.
- Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in raspberry sauce.
- Place in a piping bag and pipe onto your dessert!
You can use a stand up mixer or hand mixer for this recipe! I like to place my heavy whipping cream into a large mason jar and slowly add in my ingredients.
I have found that this is just easier and faster to get the cream whipped!
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Lemon Raspberry Whipped Cream
Easy 4 ingredient lemon raspberry whipped cream! So creamy and delicious!
Ingredients
- 1 lemon, juiced
- 3 ounces raspberries
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
- In small pot add lemon juice and raspberries. Cook over medium heat for 5 minutes. Mash raspberries.
- Strain the raspberry sauce and place sauce to cool in refrigerator for 10 minutes.
- Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in raspberry sauce.
- Place in a piping bag and pipe onto your dessert!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice
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Brooke
Great! I needed to add more raspberry than the recipe called for(about double) but once I got the right amount of puree it was delicious!
Nancy P.
Thanks Brooke!
Sandi
I’m looking forward to making this recipe soon. Strawberries have been plentiful so I will be making Lemon & Strawberry in addition to the Lemon Raspberry! I have been using confectioners sugar in place of granulated when making whipped cream. Will using granulated sugar make whipped cream taste, stand up, or keep longer than using confectioners (powdered) sugar?
Thank you very much, I love your tips & recipes 😊
Nancy Piran
Hi Sandi! I believe you can use either and it will give you the same result. The confectioners sugar is a smaller grain so it definitely blends in a little better. Hope you enjoy the recipe!
Nicole
Hello! Lovely recipe. I am using these for a topping on cheesecake shooters. How long will the icing hold up? If I pipe this icing using a wilton 1M tip, to top off my cheesecake shooters today, will the icing hold the shape until tomorrow evening? Ie. a little over 24 hours?
In the process of making this atm!
Thanks!
Nancy Piran
Hi Nicole! I’d love to know how this turned out! I’ve kept the cream in a piping bag until the next day but haven’t tried to pipe it an leave it so unsure if it would hold for that long.
nicole
Hey! So I actually made it and pipped them the day before, they held up very well! It was also such a hit, lovely recipe! I left some icing to pipe the next day (just to see) and the icing I pipped the day of made held up and looked way nicer so anyone else wondering if they make a day ahead will it hold- the answer is YES!
Nancy Piran
Hi Nicole! So glad it worked out for you and thank you so much for giving your feedback and for this review!