Lemon Zest Whipped Cream Frosting
Light, fluffy, and bursting with bright citrus flavor, this lemon zest whipped cream frosting is made with just five simple ingredients: heavy whipping cream, cream cheese, lemon zest, powdered coconut sugar and vanilla. Whipped cream cheese gives it extra stability while fresh lemon zest adds the perfect fresh lemon flavor. IWhether you’re frosting a layer cake, piping it onto cupcakes, or serving it with fresh berries, this easy recipe creates a silky whipped frosting that’s rich without feeling heavy.
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Unlike traditional buttercream, this lemon whipped cream cheese frosting has a light, airy texture that lets the fresh lemon shine. It’s one of my favorite frostings for spring and summer desserts because it pairs beautifully with everything from chocolate cake to angel food cake, lemon cake, strawberry shortcakes, and vanilla cupcakes. Personally, I love to make it with my lemon raspberry chocolate cake.
Why You’ll Love This Recipe
There are plenty of lemon frosting recipes out there, but this one has become my go-to for several reasons.
- Light, fluffy texture thanks to real heavy whipping cream
- Fresh citrus flavor from fresh lemons instead of artificial flavoring
- Cream cheese adds stability without making the frosting heavy
- Pipes beautifully for cakes and cupcakes
- Made with only a handful of basic ingredients
- Naturally sweetened with powdered coconut sugar (or use confectioners’ sugar if you prefer)
- Ready in about 10 minutes
The best part is that this whipped frosting tastes rich and creamy while still feeling light enough for warm-weather desserts.
Ingredients
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese or a block of cream cheese whipped
- 2 tbsp lemon zest the zest from about 2 large lemons
- 1/2 cup powdered coconut sugar see notes (you can alternatively use powdered sugar)
- 1 tsp vanilla extract
How to Make Lemon Zest Whipped Cream Frosting
Step 1
Pour the cold heavy whipping cream into a medium bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream begins to thicken and reaches soft, billowy peaks.
Step 2
Add the fresh lemon zest, powdered coconut sugar, and vanilla extract to the whipped cream. Continue beating until the mixture reaches soft peaks and the ingredients are fully incorporated. The fresh zest gives this lemon zest whipped cream frosting its bright, natural citrusy flavor.
To make powdered coconut sugar, simply add 1 cup of coconut sugar and 1 tbsp of arrowroot powder or tapioca flour to a food processor and blend until powder.
Step 3
Add the whipped cream cheese to the whipped cream mixture. Beat on medium speed until the frosting is smooth, fluffy, and reaches stiff peaks. This creates a stable, airy lemon whipped cream cheese frosting that’s perfect for frosting cakes and cupcakes. I recommend taking your cream cheese out of the fridge 30 minutes before adding it the frosting so that it can start to come to room temperature.
If you’re using block cream cheese instead of whipped cream cheese, let it come to almost room temperature and beat it separately until smooth before adding it to the whipped cream. This helps prevent lumps and creates the creamiest whipped lemon cream cheese frosting.
Tips for the Best Results
A few simple tricks will help you make the perfect batch every time.
Use cold whipping cream & bowl
Cold heavy cream whips much better than warm cream. If your kitchen is warm, chill your mixing bowl, metal bowl, and whisk attachment for 10–15 minutes before starting.
Use fresh zest
Fresh lemon zest provides much more flavor than bottled lemon extract or bottled lemon juice.
Don’t substitute fresh lemon juice
Although it may seem tempting, adding fresh lemon juice can make whipped cream lose some of its structure. Lemon zest delivers plenty of bright lemon flavor without affecting the texture.
Stop at stiff peaks
Once the frosting holds firm peaks, stop mixing. Overwhipping can cause the cream to separate.
Ways to Use Lemon Whipped Cream Frosting
This versatile cream frosting recipe pairs beautifully with so many desserts.
Try it on:
- Chocolate cake (You can find my recipe here)
- Lemon cake
- Lemon or vanilla cupcakes
- Angel food cake
- Lemon pound cake
- Fresh fruit
- Strawberry shortcakes
It also tastes incredible served with fresh berries or spread over homemade cinnamon rolls.
Storage
Store leftover frosting in an airtight container in the refrigerator for up to 3 days.
The frosting may soften slightly after sitting out, but a quick whisk usually restores its fluffy texture.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to three days. Give it a quick whisk before using if needed.
Can I use block cream cheese instead of whipped cream cheese?
Absolutely. Allow the cream cheese to come to room temperature before mixing so it blends smoothly without lumps.
Can I use regular whipping cream?
Heavy whipping cream is recommended because the higher fat content creates a more stable whipped frosting.
Expert Tips
- Chill your bowl and whisk for extra fluffy whipped cream.
- Zest only the yellow part of the lemon—avoid the white pith, which is bitter.
- Don’t overmix once stiff peaks form.
- Frost cakes only after they’ve cooled completely on a wire rack.
- If layering cakes baked in round cake pans, chill the frosted cake for about 30 minutes before slicing for cleaner cuts.
Final Thoughts
This lemon zest whipped cream frosting is light, fluffy, and packed with fresh citrus flavor, making it the perfect topping for everything from chocolate cake and lemon cake to cupcakes and fresh berries. With just a handful of simple ingredients, it’s an easy recipe that’s sure to become a favorite.
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Lemon Zest Whipped Cream Frosting
Equipment
- 1 Hand mixer or kitchenaid
Ingredients
- 1 pint heavy whipping cream
- 8 oz container whipped cream cheese
- 2 tbsp lemon zest zest from 2 medium lemons
- 1/2 cup powdered coconut suar you can alternatively use powdered sugar
- 1 tsp vanilla extract
Instructions
- Pour the cold heavy whipping cream into a medium bowl or the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream begins to thicken and reaches soft, billowy peaks.1 pint heavy whipping cream
- Add the fresh lemon zest, powdered coconut sugar, and vanilla extract to the whipped cream. Continue beating until the mixture reaches soft peaks and the ingredients are fully incorporated.2 tbsp lemon zest, 1/2 cup powdered coconut suar, 1 tsp vanilla extract
- Add the whipped cream cheese to the whipped cream mixture. Beat on medium speed until the frosting is smooth, fluffy, and reaches stiff peaks. This creates a stable, airy lemon whipped cream cheese frosting that's perfect for frosting cakes and cupcakes. I recommend taking your cream cheese out of the fridge 30 minutes before adding it the frosting so that it can start to come to room temperature. If you're using block cream cheese instead of whipped cream cheese, let it come to almost room temperature and beat it separately until smooth before adding it to the whipped cream. This helps prevent lumps and creates the creamiest whipped lemon cream cheese frosting.8 oz container whipped cream cheese
Notes
- To make powdered coconut sugar for this recipe simply add 1 cup of coconut sugar and 1 tbsp of arrowroot powder or tapioca powder to a high speed blender of food processor and blend until it is powder. Then make sure to use only 1/2 cup in the frosting.
- Zest only the yellow peel. Avoid the white pith, which can add bitterness.
- Stop at stiff peaks. Overwhipping can cause the frosting to become grainy or separate.
- Use whipped cream cheese. It blends more easily and creates an extra smooth frosting. If using block cream cheese, bring it to room temperature and then beat it until smooth before adding it to the whipped cream.
