Delightfully Tangy Key Lime Whipped Cream
There’s nothing better than the taste of vanilla with homemade whipped cream…or is there? Enter its tangy cousin, key lime! Green with envy? I thought so.
Use fresh lime or key lime juice and zest and instantly transport yourself to a carefree tropical island, minus the airfare, of course. Who knew a little lime could taste so good?
Top on fruit, waffles, or pound cake for a zesty twist you’ll be sure to remember.
Why You’ll Think This Tangy Key Lime Whipped Cream Is the Tops
Looking for a quick and easy way to add a zesty twist to your desserts?
Well you’re in luck because this lime flavored whipped topping quickly transforms routine flavors into something new and intriguing – perfect for any time of year.
Intensify the flavor experience of fresh fruit, berries, coconut, pound cake or angel food cake. Even waffles! I like it with strawberries.
It’s also the perfect addition to key lime pie for a key lime flavored explosion!
This is a straightforward recipe to follow and uses simple ingredients. Whether you’re entertaining guests at a party or simply indulging in a sweet treat at home, this key lime whipped cream is sure to delight your taste buds and add a burst of citrusy flavor to any dessert.
Kitchen Tools
- Mixing tool: Use an electric mixer (handheld or stand), or whisk. Regular beaters will work just fine if you don’t want to use a whisk attachment.
- Mixing bowl: If not using a stand mixer.
- Citrus juicer
- Zester: I prefer a “rasp” style (such as a Microplane), but you can even use the fine holes of a cheese grater in a pinch.
- Measuring cups/spoons
Ingredients
- Cold heavy whipping cream
- Sugar: Granulated or confectioners’ sugar (powdered).
- Lime juice and zest: Regular limes (Persian) or key limes will work. Bottled lime juice will also work, but since you will also be using the zest, you might as well use fresh squeezed juice.
- Vanilla extract
Be sure to check out the recipe card for total quantities and ingredient information.
Does It Matter What Kind of Sugar I Use?
Not really. I like using granulated, but use whatever is available to you, such as powdered or even brown sugar.
Is There a Difference Between Key Limes and Regular Limes?
Persian limes, which are the “normal” limes you typically find in the grocery store tend to be more bitter and tart when compared to key limes which have a more floral flavor.
So yes, there is a difference in both size and flavor, but either will work for this recipe.
Substitutions
Heavy cream – Yes: It’s actually the same thing as heavy whipping cream.
Regular whipping cream – Yes: It has a similar, though smaller amount of fat (approximately 30% vs 36%). Though it’s possible it may produce softer peaks.
Half and half – NO: The fat content is just too low at around 10%.
How to Make Key Lime Whipped Cream
- Zest your lime or key limes.
- Then juice your limes.
- Add all your ingredients, the heavy whipping cream, sugar, lime juice, zest, and vanilla into a mixing bowl.
- Mix on medium-high speed. This is the best way to whip cream and is ideal for incorporating air into it in a sensible amount of time, without the danger of over-whipping. However, you can mix at a faster pace if you prefer, but it is important to monitor it closely.
- Beat until stiff peaks form. After you begin to see the cream thickening and soft peaks form, continue to whip until stiff peaks form and they hold their shape.
Expert Tips
- Use super cold ingredients and kitchen tools. At the very least, use cold whipping cream (the colder, the better). You can also freeze your mixing bowl (preferably metal) and beaters for 15 minutes or so.
- Don’t walk away! Once soft peaks begin to form, start to pay attention. This is when the peaks appear soft and don’t hold their shape. The difference between perfectly fluffed whipped cream and a curdled mess can be mere seconds.
How Do I Store It?
This whipped cream can easily be stored in the fridge overnight or in the freezer for a few months. Just make sure to use an appropriate airtight container. You may need to re-mix if thawed from frozen.
Frequently Asked Questions
It shouldn’t take more than 15 minutes or so, including the prep and actual mixing. This will depend on how efficient you are with zesting and juicing the limes.
Nope. The small amount of lime juice in this recipe is not enough to cause this.
Because weeping can take place, which is a term used in cooking to describe the separation of liquid from a mixture, it’s best to use lime zest instead of only lime juice when adding flavor to whipped cream.
Try to gently stir in some extra cream (1 tablespoon at a time). This may smooth it out. However, this method may not always work.
If the cream gets too warm, you’ll have a difficult time getting stiff peaks. Keeping everything cold is the ticket to victory.
Try freezing your whipped cream for 15 minutes or so and re-whip it.
Sometimes you’ll need to stabilize it in order for it to last longer.
Next time try using powdered sugar, which usually has some cornstarch.
You can also incorporate an additional tablespoon of your favorite thickener (cornstarch, tapioca, arrowroot, etc.).
You sure can. Once prepared, immediately cover and refrigerate it. When ready to use, re-fluff with a spatula.
Delightfully Tangy Key Lime Whipped Cream
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
There’s nothing better than the taste of vanilla with homemade whipped cream…or is there? Enter its tangy cousin, key lime! Green with envy? I thought so.
Use fresh lime or key lime juice and zest and instantly transport yourself to a carefree tropical island, minus the airfare, of course.
Top on fruit, waffles, or pound cake. It’s the perfect lime dessert for any occasion.
Ingredients
- 1 cup cold heavy whipping cream (or regular whipping cream)
- 3 tablespoons granulated or powdered sugar
- 1 tablespoon lime zest (about 1.5 limes or 3 key limes)
- 2 teaspoons lime juice (about 1 lime or 2 key limes)
- 1 teaspoon vanilla extract
Kitchen Tools
- Mixing tool: electric handheld mixer, stand mixer, or whisk.
- Mixing bowl
- Zester
- Juicer
- Measuring cups/spoons
Instructions
- Place your bowl and beaters (or whisk) in the freezer for about 15 minutes (or longer) if you decide you need this extra step. See note 1
- Zest and juice your lime or key limes. See note 2
- Pour the heavy whipping cream into your mixing bowl. Then add the sugar, vanilla extract, lime juice, and lime zest. See note 3
- Mix on medium-high speed until stiff peaks form, and they hold their shape. It takes about 4 min or so. Feel free to periodically stop as you mix to check the consistency. See note 4
- Use immediately or put in an airtight container and store in the refrigerator. See note 5
Notes
Note 1 – Freezing equipment: If your house is warm or you’ve had issues with whipping cream not whipping quickly, try freezing your bowl, beaters, and even cream for about 15 minutes.
Note 2 – Zest: If you don’t have a proper zester, try using the fine holes of a cheese grater.
Note 3.1 – Sugar: Either granulated or powdered sugar will do just fine. If your whip cream struggles to hold its shape or you can taste the granules of regular sugar, then use powdered sugar.
Note 3.2 – Whipping cream: Heavy cream and heavy whipping cream are the same thing. Regular whipping cream can work too, but may produce a thinner consistency.
Note 4 – Mix on high speed if you wish; just be careful not to over-whip. If you do and it starts to curdle, add a bit of cream (about 1 tablespoon at a time) and fold it in with a spatula.
If using a stand mixer, don’t walk away. The difference between fluffy whipped cream and a curdled mess can be mere seconds.
Storage
Note 5 – Store in the fridge in an airtight container for several days. It can also be frozen in a freezer-safe container for several months. Simply thaw before serving.
