This isn’t just any lemon whipped cream; it’s a culinary revelation! Our Lemon Curd Whipped Cream Recipe transforms ordinary whipped cream into a perfectly balanced, delightfully tart, and intensely lemon-flavored masterpiece, all thanks to the magic of homemade lemon curd.
Many home bakers have experienced the disheartening moment when fresh lemon juice meets dairy cream, resulting in an unwelcome curdled mess. My own journey into the world of lemon and cream began with a childhood mishap at an English tea in Hong Kong. There, my attempt to combine cream and lemon in my cup led to an immediate curdling disaster, teaching me a valuable, albeit messy, lesson. This early experience highlighted the fundamental challenge of infusing bold, fresh lemon flavor into delicate cream without compromising its silky texture and stability.
While various methods exist to achieve lemon-flavored whipped cream, such as the use of lemon extract (and if you choose this path, Nielson Massey’s lemon extract is undoubtedly the superior choice), these options simply cannot compare to the depth, vibrancy, and luxurious texture achieved with fresh lemon curd. If your aspiration is a truly exceptional lemon whipped cream – one that boasts a rich, natural lemon zing and a wonderfully smooth, stable consistency – then incorporating homemade lemon curd is the undisputed champion. I’ve long been an ardent advocate for the transformative power of lemon curd in a myriad of sweet applications; explore many more innovative ideas and delectable uses in my extensive collection of Recipes with Lemon Curd.
The versatility of lemon curd whipped cream knows no bounds, making it an indispensable secret weapon in any baker’s repertoire. Its bright, zesty character and creamy texture make it an ideal companion for a wide array of sweet treats. Imagine a generous dollop gracing a vibrant Lemon Berry Trifle, as I frequently use it, adding layers of flavor and a beautiful visual appeal. It would be equally phenomenal enhancing the delicate sweetness of a cloud-like pavlova with fresh berries, or providing a zesty contrast atop a slice of rich sour cream pound cake. This whipped cream is also a perfect pairing for a light and airy angel food cake, classic strawberry shortcakes, or even a sophisticated lemon olive oil cake. Beyond cakes and traditional desserts, consider its delightful potential as a surprising burst of flavor when dolloped onto a sweet potato pie, or as a decadent filling for cupcakes, éclairs, or crepes. The culinary possibilities are truly endless, limited only by your imagination!
Table of Contents
- Why You Will Love This Lemon Curd Whipped Cream
- Why Use Lemon Curd to Flavor Whipped Cream?
- Essential Ingredients
- Step-by-Step: How to Make
- Chef Lindsey’s Pro Tips
- Creative Variations
- Smart Substitutions
- Storage Best Practices
- Frequently Asked Questions
- Lemon Curd Whipped Cream Recipe Card
- Before You Go
Why You Will Love This Lemon Curd Whipped Cream
- Unmatched Versatility: This isn’t merely a topping; it’s a transformative ingredient that elevates any dessert it touches. Beyond gracing your favorite baked goods, it serves as an exceptional lemon whipped cream filling for layered cakes, cupcakes, tarts, and even delicate crepes. For an unexpectedly decadent twist on breakfast, swirl a spoonful into your oatmeal, Greek yogurt, or fruit salad for a bright, creamy indulgence.
- Intense Lemon Flavor Boost: Forget subtle hints; this recipe delivers the most vibrant, authentic, and utterly captivating lemon flavor imaginable in whipped cream. The fresh, zesty zing of lemon curd provides a bold citrus punch that perfectly cuts through richness, elevating countless desserts to an entirely new level. Even the simplest treat can be revitalized and transformed into something extraordinary with this bright, citrusy enchantment.
- Streamlined and Effortless Process: I’ve meticulously refined and obsessed over this recipe to ensure you can create this incredible lemon curd whipped cream from scratch with utmost ease. Every step is designed for maximum flavor impact and minimal fuss, making it approachable and rewarding for bakers of all skill levels, from novice to seasoned pastry chef.
Why Use Lemon Curd to Flavor Whipped Cream?
When it comes to infusing whipped cream with genuine lemon flavor, choosing lemon curd over direct lemon juice or artificial extracts offers several significant and distinct advantages, making it the superior choice for a truly exceptional result:
- Pure Lemon Flavor Without Acidity Issues: Lemon curd masterfully encapsulates all the bright, tangy tartness of fresh lemon juice, but in a stable, emulsified form. This crucial difference means you can achieve an intensely fresh and natural lemon taste without the high acidity that would inevitably cause delicate cream to curdle – a common and frustrating pitfall when adding raw lemon juice directly to dairy. For the absolute best and most authentic results, I highly recommend using my personal perfect lemon curd recipe, which is specifically designed to be wonderfully tart and balanced, rather than overly sweet.
- Perfectly Balanced Sweetness: A key benefit of incorporating homemade lemon curd is that the sugar is already perfectly measured and integrated into the curd itself. This eliminates the need to add additional confectioner’s sugar to your whipped cream, ensuring a harmonious balance of sweet and tart that enhances, rather than overwhelms, your palate. The curd provides both flavor and sweetness in one elegant step.
- Luxurious and Rich Texture: Folding lemon curd into whipped cream imparts an incredibly silky, rich, and more substantial texture than traditional whipped cream. While remaining wonderfully light and fluffy, it gains a desirable body and luxurious mouthfeel that sets it apart and makes it truly unforgettable. As an added bonus, any leftover lemon curd can be put to fantastic use in other delightful treats, such as my amazing lemon bars or as a delightful surprise filling for chocolate lemon surprise cupcakes!
- Enhanced Stability and Longevity: One of the often-overlooked yet highly practical advantages of using standard lemon curd is its inherent ability to add stability to whipped cream. The cooked eggs and butter in the curd help the whipped cream maintain its structure for longer periods under refrigeration, significantly minimizing “weeping” (when whipped cream releases liquid). This increased stability even makes it suitable for more ambitious and complex projects, such as creating a beautifully layered lemon curd whipped cream cake, offering a rewarding challenge for those looking to expand their baking repertoire!
Essential Ingredients for Lemon Curd Whipped Cream
Crafting this exquisite lemon curd whipped cream requires a few simple yet crucial ingredients. Each component plays a vital role in achieving the perfect balance of flavor, texture, and stability. Here’s a detailed look at what you’ll need:
For the Homemade Lemon Curd:
- Whole Eggs: These are integral for thickening the curd and providing structure. The protein in the whole egg coagulates when heated, creating the creamy consistency. Whisking them thoroughly with sugar first helps protect the proteins from curdling too quickly due to heat and acidity, ensuring a smooth, luxurious curd.
- Egg Yolks: Adding extra egg yolks contributes additional fat, which results in a significantly thicker, richer, and more velvety curd without introducing excess moisture from egg whites. This careful balance ensures a decadent texture while skillfully avoiding an undesirable “eggy” flavor, which is a common pitfall to consciously steer clear of.
- Granulated Sugar: Beyond its role as a sweetener, granulated sugar is critical for protecting the egg proteins during the cooking process by raising their coagulation temperature. This not only prevents scrambling but also contributes to the curd’s glossy appearance and smooth consistency.
- Fresh Lemon Juice: This is where the vibrant, signature lemon flavor truly shines! My unwavering motto for all citrus juices is absolute: fresh is always, unequivocally, best. For the most authentic, brightest, and most complex lemon taste, taking the time to squeeze your own lemons is paramount. If fresh lemons are simply unavailable, opt for a high-quality store-bought lemon juice, ideally a frozen fresh variety or one found in the refrigerated section of your grocery store. Always avoid any juice that appears dark or murky, as it indicates a significant loss of freshness and flavor.
- Kosher Salt: A small but mighty pinch of kosher salt acts as a powerful flavor enhancer. It subtly brightens and intensifies the natural lemon notes, preventing the overall taste of your curd and consequently your whipped cream, from being dull or flat. Its larger crystals and milder salinity compared to table salt provide precise seasoning control.
- Unsalted Butter: Cubes of cold unsalted butter are skillfully folded in at the very end of the cooking process. This crucial step adds incredible richness, a luxurious silky mouthfeel, and a beautiful, inviting sheen to the finished lemon curd. Using unsalted butter also grants you complete control over the overall saltiness of your recipe, allowing for perfect seasoning.
For the Whipped Cream:
- Heavy Cream: Essential for proper whipping and achieving a stable, airy texture, always use full-fat heavy cream, which is often labeled as “heavy whipping cream.” Lighter whipping creams contain a lower fat content, making them prone to over-whipping, resulting in a less stable, less smooth, and often grainy end product. Ensure your heavy cream is very cold, as this is crucial for optimal whipping volume and stability.
Step-by-Step: How to Make Lemon Curd Whipped Cream
While making lemon curd from scratch might appear to be an extra step, the unparalleled flavor, luxurious texture, and enhanced stability it brings to your whipped cream are absolutely worth the effort. For those moments when you’re truly pressed for time, a high-quality store-bought lemon curd (approximately 1 cup) can be used, but please be aware that sweetness levels and consistency vary significantly between brands, so your results might differ slightly from the exquisite outcome achieved with my homemade recipe.
Part 1: Crafting the Perfect Homemade Lemon Curd
The foundation of this extraordinary whipped cream lies in a beautifully made lemon curd. Follow these steps carefully for success:
- Prepare the Base: In a sturdy, large saucepan (preferably non-reactive), thoroughly whisk together the whole eggs and additional egg yolks until the mixture is completely smooth and homogenous. This initial whisking ensures an even consistency and helps prevent any lumps from forming later in the cooking process.
- Sweeten and Flavor: Gradually whisk the granulated sugar and kosher salt into the egg mixture. Continue whisking vigorously until the sugar is well dissolved – you shouldn’t feel much grit when you rub a small amount between your fingers. Then, slowly and steadily incorporate the fresh lemon juice, ensuring it’s fully combined with the egg and sugar mixture.
- Cook to Nappant Stage: Place the saucepan over medium heat. This is a critical and attentive stage: you must stir the custard constantly and without interruption, using a whisk or a heat-proof rubber spatula. Continuous stirring prevents the eggs from scrambling at the bottom of the pot and ensures a perfectly smooth, evenly cooked curd. Cook until the mixture thickens to the “nappant” stage. This specific culinary term means that you can dip a spoon or spatula into the custard, draw a clear line across the back with your finger, and the line holds without the custard running back into it. It’s completely normal for the curd to appear slightly lumpy right as it begins to thicken; simply whisk vigorously until it becomes smooth again.
- Finish with Butter and Strain: Immediately remove the pot from the heat once it reaches the nappant stage. Stir in the cubed unsalted butter with a rubber spatula until it’s completely melted and thoroughly incorporated, giving the curd its signature silky texture and rich sheen. For the smoothest possible curd, strain it through a fine-mesh sieve into a clean bowl or onto a plastic wrap-lined baking sheet. Spreading the curd thinly on a metal baking sheet covered directly with plastic wrap will help it cool down much faster and more efficiently.
- Chill Thoroughly: Cover the surface of the curd directly with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Poke a few small holes in the plastic wrap to allow any residual steam to escape, then refrigerate until the curd is completely cold and fully set. This chilling process is absolutely essential for the curd to firm up properly and be ready for smooth folding into the whipped cream.
Part 2: Whipping the Cream to Perfection
Achieving perfectly whipped cream is straightforward, especially with the right tools:
- Whip Heavy Cream: In a large, impeccably clean, and preferably chilled bowl, pour the very cold heavy cream. Using a stand mixer with a whisk attachment is highly recommended for efficiency, consistency, and ease, providing a welcome break after the constant stirring required for the curd! Whip the cream on medium-high speed until firm, stiff peaks form. The cream should hold its shape beautifully when the whisk is lifted, creating distinct peaks. Be careful to avoid over-whipping, which can lead to a grainy texture or even butter.
Chef’s Tool Tip: Unless you’re looking for a serious arm workout (and some days, we all need that!), I strongly advocate for using a stand mixer equipped with a whisk attachment for whipping cream. This not only makes the process incredibly efficient and yields consistently perfect results but also provides a welcome respite after the constant stirring required to perfect your homemade lemon curd!
Part 3: Gentle Assembly for Maximum Volume and Flavor
The key to creating light, airy, and beautifully textured lemon curd whipped cream is in the gentle incorporation of the curd into the whipped cream, carefully preserving as much volume as possible.
- Loosen the Chilled Curd: Before you begin folding, it’s crucial to make your thoroughly chilled lemon curd pliable and smooth. If it’s in a bowl, beat it gently with a rubber spatula until it’s smooth and slightly loosened to an almost spreadable consistency. If you opted to chill it on a baking sheet, simply transfer it to a bowl first. This preparatory step is particularly crucial if you’ve decided to stabilize your curd with gelatin, as it will naturally be firmer.
- The “Sacrifice” Spoonful: Take a small spoonful (about ¼ to ½ cup) of your stiffly whipped cream and add it to the bowl containing the loosened lemon curd. Mix these two together thoroughly with your spatula until completely combined. This technique, affectionately known as “sacrificing” in baking, serves to temper the firmer curd and bring its consistency much closer to that of the delicate whipped cream. This prevents the curd from deflating the bulk of the whipped cream when the main mixtures are combined.
- Fold Gently and Evenly: Now, carefully spoon all the loosened and tempered lemon curd mixture into the large bowl containing the remaining stiffly whipped cream. Using a rubber spatula, employ a gentle, folding motion to incorporate the curd into the cream. The objective here is to evenly distribute the vibrant lemon flavor throughout the cream while retaining as much of the whipped cream’s airy volume as possible. Use a light hand, making broad, sweeping motions from the bottom of the bowl upwards, turning the bowl as you go.
- Serve Immediately or Store: Your exquisite lemon curd whipped cream is now ready to be enjoyed! For the absolute best flavor, freshest texture, and most beautiful presentation, I recommend serving it immediately. If you need to prepare it in advance, store it in an airtight container in the refrigerator, with plastic wrap pressed directly onto the surface, for up to one week.
Chef Lindsey’s Pro Tips for Perfect Lemon Curd Whipped Cream
Achieving the perfect balance in your lemon curd is not merely important, it is paramount to the overall success and exceptional quality of this whipped cream. The true secret lies in mastering the precise ratio of tart, freshly squeezed lemons to the right amount of sugar, expertly complemented by a judicious hint of rich butter. My lemon curd recipe is meticulously formulated to deliver just enough sweetness to elegantly counteract the delightful puckering tartness of fresh lemons, without ever crossing the line into being overly sugary or cloying. This delicate and intentional balance ensures a bright, clean, and vibrant lemon flavor that truly sings and elevates the entire whipped cream experience. Always prioritize using freshly squeezed lemons; their complex, nuanced, and intensely vibrant flavor is utterly irreplaceable and makes all the difference in this crucial equation, transforming your whipped cream from merely good to utterly unforgettable and truly extraordinary!
Creative Variations to Explore
While this lemon curd whipped cream is exceptional and stands out marvelously on its own, there are several enticing ways to adapt and enhance it further to suit your specific preferences or the unique requirements of your chosen dessert:
- A Quicker Lemon Whipped Cream: If time is genuinely of the essence, and you find yourself without homemade lemon curd on hand, you can still create a delightful, albeit slightly different, lemon-flavored whipped cream using fresh lemon zest. My standard lemon zest whipped cream recipe offers a quick and satisfying alternative. However, for that truly bold, rich, stable, and deeply satisfying lemon flavor profile, I unequivocally recommend going the lemon curd route whenever possible.
- Achieving Extra Stability: For specific applications where your whipped cream needs to hold its pristine shape for an extended period, such as in intricate piping work, elaborate cake fillings, or when preparing desserts in advance, consider stabilizing your lemon curd with a touch of gelatin. This advanced technique is meticulously detailed in my amazing lemon bars recipe and will ensure your whipped cream remains perfectly structured, light, and beautiful without weeping for up to a week. This makes it an ideal choice for professional-looking cake designs or layered desserts.
- Explore Other Citrus Flavors: Don’t limit your culinary creativity to just lemon! This same technique works beautifully with other vibrant citrus curds, opening up a world of flavor possibilities. Imagine a bright and zesty lime curd whipped cream to top a classic key lime pie, or a delicate and fragrant orange curd whipped cream to pair elegantly with rich chocolate desserts. The potential flavor combinations are truly exciting! If you experiment with other citrus varieties, I would absolutely love to hear about your creative creations and what delicious desserts you ultimately chose to pair them with in the comments section below!
Smart Substitutions for Common Ingredients
Life happens, and sometimes you might not have every single ingredient on hand when inspiration strikes. Here are some practical and smart substitutions that you can make without significantly compromising on the essential flavor or overall quality of your lemon curd whipped cream:
- Butter Alternatives: If you find your pantry devoid of butter, you can technically omit it from the lemon curd recipe. The resulting curd will still be undeniably delicious and smooth, though it might lack a little of the luxurious richness, creamy body, and signature silky mouthfeel that butter so expertly provides. It’s a perfectly workable solution in a true pinch, allowing you to proceed with the recipe.
- Lemon Juice Options: While freshly squeezed lemons consistently offer the best, most vibrant, and most authentic flavor, a high-quality store-bought lemon juice is a perfectly acceptable and convenient substitute if fresh lemons are unavailable or if you’re particularly short on time. Just be aware that the flavor profile might be ever-so-slightly less vibrant and “fresh” compared to juice extracted directly from whole lemons.
- Pre-Separated Egg Yolks: If the thought of meticulously separating eggs is daunting, messy, or if you simply prefer the convenience, many well-stocked grocery stores now offer pre-separated egg yolks conveniently packaged in a carton. These commercially prepared egg yolks generally perform quite similarly to fresh yolks in most curd recipes, making the entire preparation process even simpler and more approachable.
Storage Best Practices
To ensure your exquisite lemon curd whipped cream remains fresh, delicious, and maintains its beautiful texture, proper storage is paramount. Carefully transfer the whipped cream into an airtight container. For optimal freshness and to prevent the formation of a dry skin on the surface, press a piece of plastic wrap directly onto the surface of the cream before sealing the container. Refrigerate immediately after preparation. When stored correctly using these best practices, your lemon curd whipped cream will remain fresh, delightful, and structurally sound for up to one week. While it is always best enjoyed fresh for its peak texture and vibrant flavor, its inherent stability allows for excellent and convenient make-ahead preparation, perfect for entertaining or meal planning.
Frequently Asked Questions
Absolutely! You can prepare this exceptional lemon curd whipped cream up to a week before you plan to serve it. While it’s always at its peak flavor and presents with the most pristine texture when freshly made, its inherent stability, significantly boosted by the inclusion of lemon curd, allows for excellent make-ahead convenience. For even longer-lasting stability and structural integrity, particularly if you plan on intricate piping or using it as a firm cake filling, consider adding a touch of gelatin to your lemon curd during its preparation.
Yes, this lemon whipped cream recipe scales beautifully and reliably! You can effortlessly make as large a batch as your needs dictate, whether for a small gathering or a grand celebration. Your only practical limitation will be the physical capacity of your stand mixer or the size of your mixing bowls. Simply adjust all ingredient quantities proportionally to increase the yield.
Generally, traditional whipped cream is not an ideal candidate for freezing, as it tends to weep and lose its airy, fluffy texture upon thawing, becoming somewhat watery. However, this lemon curd whipped cream is so rich, creamy, and intensely flavorful that if frozen, it magnificently transforms into a delightful semifreddo-like dessert! While it won’t retain its original light, fluffy texture after thawing, it can certainly be enjoyed as a luxurious frozen treat, making for a unique culinary experience.
I strongly advise against adding fresh lemon juice directly to whipped cream. The high acidity of raw lemon juice will almost certainly cause the delicate proteins in the cream to curdle, resulting in an unappetizing, grainy, and broken texture. This is precisely why we ingeniously use lemon curd in this recipe, or alternatively, incorporate fresh lemon zest in my other lemon chantilly variations. Both of these carefully considered methods safely infuse vibrant lemon flavor without any risk of curdling your precious cream.
No, you can rest assured that lemon curd will not cause whipped cream to curdle. This is due to the scientific marvel that the lemon juice in the curd has been cooked, emulsified with eggs, and buffered by butter and sugar. This process neutralizes its raw acidity, making it perfectly safe and indeed beneficial to fold into delicate whipped cream. This is the very secret to achieving a bright, zesty, and genuinely fresh lemon flavor in your whipped creams without any curdling worries whatsoever!
The uses for this exquisite lemon curd whipped cream are incredibly diverse and inspiring! It’s phenomenal dolloped generously on a light and crispy pavlova with fresh berries, served elegantly alongside a silky smooth lemon posset, luxuriously spread atop a slice of rich and moist sour cream pound cake, providing a perfect complement to a light and airy angel food cake, or serving as the star topping for classic strawberry shortcakes. It also provides a surprising and absolutely delicious contrast when paired with a comforting sweet potato pie. Don’t stop there – consider its potential as a vibrant filling for cupcakes, pastries, or even as the main event itself, simply served in a beautiful bowl with an assortment of seasonal stone fruit. If you’ve used a gelatin-stabilized lemon curd, you’ve successfully created a stabilized lemon whipped cream perfect for frosting cakes like this classic white cake, decadent coconut cupcakes, or even the best fig cake! It’s truly a versatile and indispensable culinary delight for any occasion.
Lemon Curd Whipped Cream Recipe Card
This is no ordinary Lemon Whipped Cream! This whipped cream is perfectly tart and intensely flavored with homemade LEMON CURD, offering a rich, zesty, and stable topping or filling for all your dessert needs.
By: Chef Lindsey
Prep Time: 10 mins | Total Time: 10 mins
Servings: 8 people
Ingredients
For the Lemon Curd (could also use store-bought):
- 2 eggs
- 2 ½ yolks
- ⅔ cup granulated sugar
- ½ cup lemon juice (from about 3 lemons)
- ⅛ teaspoon kosher salt
- 3 ½ tablespoons unsalted butter, cubed
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
Instructions
Make the Lemon Curd:
- In a large sauce pot, whisk together eggs and yolks until smooth and homogenous.
- Whisk in sugar and salt very well. Slowly whisk in the lemon juice.
- Cook over medium heat, stirring constantly until nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger, and the custard does not run down the spoon into the line.
- Remove from heat and stir in butter. Strain into a bowl or a plastic wrap-lined baking sheet.
- Cover with plastic wrap, poke a few holes and refrigerate until cold.
Make the Whipped Cream:
- In a large bowl, whip the heavy cream with a whisk until stiff peaks form.
Assemble:
- In a separate bowl, loosen the curd by beating it with a rubber spatula. It won’t take much, but you want to get it pliable, especially if you are using a stabilized lemon curd.
- Take a spoonful of the whipped cream and place it in the bowl with the curd. Mix together. This is called “sacrificing” in baking because you are sacrificing a bit of the volume in the whipped cream to loosen the curd and get it closer to the consistency of the cream.
- Spoon all the loosened curd into the large bowl with the cream and fold in the curd, trying to preserve as much volume as possible.
- Use immediately or store refrigerated for up to one week!
Notes
- Presentation: You will get the most beautiful presentation (and freshest taste) if you whip your cream and fold in the lemon curd just prior to serving.
- Flavor Tips: You will get the brightest lemon flavor when you use fresh lemons for your lemon curd.
- Technique: When making your lemon curd, I mean it when I say “stir constantly.” You want to keep stirring until it is nappant. Nappant is when you can dip a spoon or spatula into the custard and draw a line across it with your finger, and the curd does not run down the spoon into the line.
- Helpful Tools: Unless you’re feeling especially buff today (some days are better than others), I like to use a stand mixer with the whisk attachment for my whipped cream. This helps to at least balance out all the constant stirring from making the curd!
- Variations: If you are short on time, you could also use store-bought lemon curd, though they have varying degrees of sweetness so I cannot vouch for the excellence of the results. If using store-bought, you will need about 1 cup of lemon curd for this recipe. Another time-saver would be to make my lemon whipped cream with lemon zest!
- Storage: Store lemon curd whipped cream in the refrigerator covered with plastic wrap for up to a week.
Yields 1 quart
Nutrition Information (per serving)
- Calories: 246 kcal
- Carbohydrates: 19g
- Protein: 3g
- Fat: 18g
- Saturated Fat: 11g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 0.2g
- Cholesterol: 148mg
- Sodium: 64mg
- Potassium: 67mg
- Fiber: 0.05g
- Sugar: 18g
- Vitamin A: 732 IU
- Vitamin C: 6mg
- Calcium: 36mg
- Iron: 0.4mg
Recipe Metadata
- Course: Dessert
- Cuisine: American
- Calories: 246
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Before You Go
I hope you thoroughly enjoyed this professional chef-tested recipe for Lemon Curd Whipped Cream. Don’t forget to explore our other delightful, chef-developed Dessert Recipes for more culinary inspiration and sweet endeavors!