Lemon Cream
Smooth, tangy, and perfectly creamy — great for desserts, cakes, or spoon-eating straight from the bowl
Ingredients
- 1 cup heavy cream (cold)
- ½ cup sweetened condensed milk
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest (optional, for extra flavor)
- ½ tsp vanilla extract (optional)
Instructions
- Whip the Cream
In a bowl, whip the cold heavy cream until soft peaks form. - Add Condensed Milk
Gently fold in the sweetened condensed milk until smooth. - Add Lemon
Slowly add the lemon juice while mixing on low speed.
The cream will thicken naturally. - Flavor Boost
Add lemon zest and vanilla if using. Mix gently. - Chill
Refrigerate for at least 30 minutes before serving.
How to Use
- Cake or cupcake filling
- Topping for cheesecake or pancakes
- Dessert cups with biscuits or fruit
- Filling for tarts or rolls
Tips
- Always add lemon juice last so it thickens properly
- For extra firmness, chill longer
- Want it sweeter? Add 1–2 tbsp powdered sugar
