How Long Does It Take To Make?

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.

Will Lime Juice Curdle Heavy Whipping Cream?

Nope. The small amount of lime juice in this recipe is not enough to cause this.

Do I Have to Use the Zest?

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.

How Do I Fix Over-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.

Why Won’t It Whip Up Properly?

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.

Why Does It Fall Flat?

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.).

Can I Make It a Day Ahead?

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

Name: Delightfully Tangy Key Lime Whipped Cream
Total time: 15 min
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; Mixing tool: electric handheld mixer, stand mixer, or whisk.; Mixing bowl; Zester; Juicer; Measuring cups/spoons

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

Scale

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

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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.