Lemon Curd Whipped Cream

Preparation info

  • Difficulty


  • Makes About

    3⅓ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold 1⅓ cups (316 ml) 10.9 ounces 309 grams
lemon curd (reserved from Lemon Curd Filling) cup 6.5 ounces 183 grams


Into a mixing bowl, pour the cream and refrigerate for at least 15 minutes. (Chill the handheld mixer’s beaters alongside the bowl.)

Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the lemon curd and whip just until the mixture mounds softly when dropped from a spoon.

The lemon curd will act as a stabilizer, keeping the cream from watering out. It will keep for 6 hours at room temperature, after which it becomes slightly spongy. It will keep for 48 hours refrigerated.