Adding lemon juice to heavy cream is a common method for making lemon whipped cream and other lemon-flavored desserts. However, adding lemon juice to heavy cream can also cause the cream to curdle, making it nearly impossible to complete your recipe. By whipping your cream in stages and adding ingredients to create a firm consistency, you can prevent your cream from curdling when you add the lemon juice.
Things You'll Need
Whip the cream thoroughly using an electric mixer or whisk until soft peaks begin to form throughout the cream.
Mix 1 tsp. Instant ClearJel and 1/2 cup confectioner’s sugar together and add to the whipped cream. Use your mixer or whisk to beat the cream until stiff peaks form.
Add the amount of lemon juice specified in the recipe. Now that the sugar and ClearJel have been added to your whipped cream and you have beaten it to the stiff peak stage, the lemon juice should blend in smoothly with no curdling.
References and ResourcesKing Arthur Flour: Lemon Whipped Cream
Instant Clearjel From Barry Farm Foods