I whipped up a frothy pink lemonade with a one-ingredient twist that places it perfectly among Pink Beverages and hides a surprising secret.

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I made this whipped pink lemonade because sometimes summer needs a showstopper you can actually pull off. It starts with thawed pink lemonade concentrate and a cloud of chilled heavy whipping cream, and somehow those two make magic.

The texture is silly light, like a dessert that forgot it was a drink, and people always lean in to ask whats in it. I couldnt resist dressing it up for photos, and it’s been my go to for Pink Beverages when I want something cute but not fussy.

If you like mocktails, this is a Mocktails Idea that feels fancy but refuses to be precious.

Ingredients

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Bright, tart and sweet, mostly simple carbs, adds bold color.
Neutral base, keeps calories low, it dont change flavor much.
Rich and creamy, adds fat and body, makes drink extra silky.
Instant sweetener, high in simple carbs, bulks up whipped texture.
Bubbles lighten sweetness, adds crisp mouthfeel, zero calories if unsweetened.
Adds natural sweetness and fiber, fruity aroma, pretty garnish.
Extra citrus zip, increases acidity, gives fresh bright flavor.
Herbal lift, aroma-forward, low calorie, makes it feel fresher.
Chill without diluting much, keeps texture cold and refreshing.
Tiny bit rounds flavors, adds mellow sweetness and aroma.

Ingredient Quantities

1 (12 oz) can frozen pink lemonade concentrate, thawed

3 cups cold water

1 cup heavy whipping cream, chilled

3 tablespoons powdered sugar (confectioners sugar)

1/2 teaspoon vanilla extract optional

1 to 1 1/2 cups sparkling water or club soda, chilled optional

Ice cubes

Fresh strawberries sliced, for garnish optional

Fresh lemon slices, for garnish optional

Mint sprigs optional

How to Make this

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1. Chill everything first: put the heavy cream, the can of thawed pink lemonade and the sparkling water in the fridge for at least 30 minutes so the drink gets extra frothy and cold.

2. In a pitcher stir together the 12 oz thawed pink lemonade concentrate and 3 cups cold water until totally smooth, taste and adjust if you want it sweeter or lighter.

3. Put the chilled heavy whipping cream (1 cup) into a cold bowl, add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract if using, then beat with an electric mixer on medium until soft peaks form, dont overbeat or it will get grainy.

4. Reserve about 1/2 cup of the whipped cream for topping and fold the rest gently into the lemonade base with a spatula, this keeps it fluffy instead of turning into plain milk.

5. If you want a super frothy blended texture add the lemonade plus whipped cream to a blender and pulse 2 or 3 times, dont run it too long or you’ll deflate the foam.

6. Fill glasses with ice cubes, pour the whipped lemonade into each glass leaving room for sparkling water if you like fizz.

7. Slowly top each glass with 1 to 1 1/2 cups sparkling water or club soda total (add to taste), pouring gently so you keep as much foam as possible.

8. Spoon the reserved whipped cream on top for a pretty float if you saved it, it’s a nice extra treat.

9. Garnish with sliced fresh strawberries, lemon slices and a mint sprig, serve right away while it’s cold and fizzy because the foam wont last forever.

Equipment Needed

1. Pitcher or large measuring jug for mixing the thawed concentrate and water, makes stirring easy
2. Large mixing bowl, chilled if you can, for whipping the cream
3. Electric hand mixer or stand mixer to whip cream to soft peaks
4. Rubber spatula for folding the whipped cream into the lemonade gently
5. Blender (optional) if you want a super frothy, blended texture
6. Measuring cups and measuring spoons for the concentrate, water and sugar
7. Long spoon or ladle for stirring and pouring into glasses
8. Knife and cutting board for slicing strawberries and lemon garnish
9. Serving glasses and ice tongs or scoop to fill them with ice

FAQ

Can I make this fizzy? Yes, just stir in 1 to 1 1/2 cups chilled sparkling water or club soda right before serving so it keeps its bubbles, if you add it too early it will go flat and the drink will be less fluffy.

How far ahead can I make it? Make the lemonade base up to 3 to 4 days ahead and keep it chilled, whip the cream the day of serving and fold it in at the last minute, or keep the sparkling water separate until you're ready to pour.

Why did my whipped cream get runny or turn into butter? If it’s runny you underbeat it, if it looks grainy or greasy you overbeat it and started making butter; always chill the bowl and beaters, stop at soft to medium peaks, powdered sugar helps stabilize it a bit.

Can I use a lighter milk or a dairy free option? Regular low fat milk won't whip, but full fat coconut cream (chilled overnight) or a store whipped topping can work as a non dairy swap, just expect a slightly different flavor and texture.

How do I make it less sweet or more tart? Taste before you fold in the whipped cream, add more cold water or a squeeze of fresh lemon for tartness, reduce the powdered sugar, or add a tiny bit of simple syrup if you want more sweetness.

Any tips for serving and garnishes? Serve over ice, spoon a fluffy layer of whipped lemonade on top, add sliced strawberries, lemon wheels and a mint sprig for color, and remind guests to stir if they want it evenly fizzy and creamy.

Whipped Pink Lemonade Recipe Substitutions and Variations

Heavy whipping cream: swap with a chilled can of full fat coconut milk, scoop the solid cream and whip it with the powdered sugar until soft peaks, use a 1 can (13.5 oz) can for about 1 cup whipped cream. Coconut flavor will show, but it’s dairy free and still fluffy.
Powdered sugar (confectioners): use simple syrup or honey instead, about 2 to 3 tablespoons of simple syrup or 2 tablespoons honey to taste; or blitz granulated sugar in a blender to make quick powdered sugar if you gotta keep the texture.
Frozen pink lemonade concentrate: make your own by mixing about 1 cup fresh lemon juice, 1/2 to 3/4 cup simple syrup (adjust sweetness), and 2 to 4 tablespoons grenadine or 1/2 cup pureed strawberries for the pink color and extra fruit flavor.
Sparkling water or club soda: substitute equal parts ginger ale or lemon-lime soda for a sweeter, more flavorful fizz, just reduce any added sugar a bit so it doesn’t get too sweet.

Pro Tips

1. Chill stuff hard. Put the cream, the lemonade and the bowl and beaters in the fridge for at least 30 minutes. Cold metal bowls help the cream whip faster and you wont accidentally overbeat it. If it starts to look grainy stop right away, youll be glad you did.

2. Fold nice and slow. When you add whipped cream to the lemonade use a rubber spatula and a cut and lift motion, dont just stir. If you rush it the foam collapses and you end up with a thin drink. If you want the cream to hold longer, stir in a tablespoon of mascarpone or a teaspoon of cornstarch with the sugar before whipping.

3. Keep the fizz alive. Always use very cold sparkling water and add it last, pouring it down the side of the glass or over the back of a spoon so you dont destroy the foam. Serve immediately cause the bubbles and foam dont stick around.

4. Small flavor hacks. Taste the concentrate first and tweak with extra lemon zest, a splash of simple syrup, or a few mashed strawberries if it needs brightness. For a showy garnish freeze a few strawberry slices ahead so they look perfect and dont go soggy.

Whipped Pink Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I whipped up a frothy pink lemonade with a one-ingredient twist that places it perfectly among Pink Beverages and hides a surprising secret.

Servings

servings

Calories

253

kcal

Equipment: 1. Pitcher or large measuring jug for mixing the thawed concentrate and water, makes stirring easy
2. Large mixing bowl, chilled if you can, for whipping the cream
3. Electric hand mixer or stand mixer to whip cream to soft peaks
4. Rubber spatula for folding the whipped cream into the lemonade gently
5. Blender (optional) if you want a super frothy, blended texture
6. Measuring cups and measuring spoons for the concentrate, water and sugar
7. Long spoon or ladle for stirring and pouring into glasses
8. Knife and cutting board for slicing strawberries and lemon garnish
9. Serving glasses and ice tongs or scoop to fill them with ice

Ingredients

1 (12 oz) can frozen pink lemonade concentrate, thawed
3 cups cold water
1 cup heavy whipping cream, chilled
3 tablespoons powdered sugar (confectioners sugar)
1/2 teaspoon vanilla extract optional
1 to 1 1/2 cups sparkling water or club soda, chilled optional
Ice cubes
Fresh strawberries sliced, for garnish optional
Fresh lemon slices, for garnish optional
Mint sprigs optional

Directions

Chill everything first: put the heavy cream, the can of thawed pink lemonade and the sparkling water in the fridge for at least 30 minutes so the drink gets extra frothy and cold.
In a pitcher stir together the 12 oz thawed pink lemonade concentrate and 3 cups cold water until totally smooth, taste and adjust if you want it sweeter or lighter.
Put the chilled heavy whipping cream (1 cup) into a cold bowl, add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract if using, then beat with an electric mixer on medium until soft peaks form, dont overbeat or it will get grainy.
Reserve about 1/2 cup of the whipped cream for topping and fold the rest gently into the lemonade base with a spatula, this keeps it fluffy instead of turning into plain milk.
If you want a super frothy blended texture add the lemonade plus whipped cream to a blender and pulse 2 or 3 times, dont run it too long or you'll deflate the foam.
Fill glasses with ice cubes, pour the whipped lemonade into each glass leaving room for sparkling water if you like fizz.
Slowly top each glass with 1 to 1 1/2 cups sparkling water or club soda total (add to taste), pouring gently so you keep as much foam as possible.
Spoon the reserved whipped cream on top for a pretty float if you saved it, it's a nice extra treat.
Garnish with sliced fresh strawberries, lemon slices and a mint sprig, serve right away while it's cold and fizzy because the foam wont last forever.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.