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    Lemon Whipped Cream

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on February 27, 2003

      DON`T taste this till you top your dessert! I just wanted to eat it all my itself! Light, airy and refreshing!

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    • on November 11, 2006

      I used this recipe to fill small cream puff cases as a change from plain sweetened whipped cream. I sliced the puffs in half, spread cream on bottom half, topped with slices of strawberries, replaced top half then dusted tops with icing sugar/powdered sugar. They were yummy. :) Thanks for a 'keeper'.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on September 14, 2005

      This went fabulous with Norwegian Rhubarb Pudding Norwegian Rhubarb Pudding. Not too sweet so it goes well with this tarter dessert! I left out the lemon rind so I could pipe it easier. Thanks

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    • on August 28, 2004

      Simple yet quite effective! Good flavour and tops cakes perfectly - not overpowering or too sweet like others!!

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    • on July 27, 2004

      This is like heaven on a spoon! I served this on Lemon Sour Cream Pound Cake with berries. While the homemade pound cake with the berries was luscious, I later had a small serving of the Lemon Whipped Cream all by itself! DANGEROUSLY DELICIOUS!!!

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    Lemon Whipped Cream. Recipe by Carole Reu

    Lemon Whipped Cream

    By Carole Reu
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    Nutritional Facts for Lemon Whipped Cream

    Serving Size: 1 (23 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 92.0
     
    Calories from Fat 79
    86%
    Total Fat 8.8 g
    13%
    Saturated Fat 5.4 g
    27%
    Cholesterol 32.6 mg
    10%
    Sodium 9.1 mg
    0%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.4 g
    9%
    Protein 0.5 g
    1%
    Detailed Nutrition Values About Nutrition Info

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