← Back to Search Results
Lemon Cream

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Hello, calling all lemon lovers! This ethereal, cloudlike topping is heavenly on cupcakes. It’s also delicious topped with a sprinkling of fresh raspberries or blueberries.

Yield: Makes about 2 cups (500 mL), enough to frost 12 to 16 cupcakes

Ingredients

  • 2/3 cup (150 mL) whipping (35%) cream
  • 3 tbsp (45 mL) confectioners sugar (icing sugar)
  • 1 tsp (5 mL) grated lemon zest
  • ½ (125 mL) cup lemon curd, homemade or store-bought

Equipment:

  • Electric mixer

Directions

1. In a bowl, using an electric mixer, whip together cream, confectioner’s sugar and lemon zest just until stiff peaks form.

2. Gently fold lemon curd into whipped cream mixture. Spread or dollop over cooled cupcakes right before serving. If making ahead, refrigerate lemon cream in an airtight container for up to 2 hours and spread on cupcakes just before serving. It is best used the day it’s made.

Variation: Add a tiny drop of yellow food coloring for a brighter color.

Notes

If you prefer a slightly sweeter topping, you can increase the confectioner’s sugar to ¼ cup (50 mL).


© 2005 Julie Hasson

Note from Cookstr's Editors

Nutritional information is based on a serving size of 2 tablespoons of lemon cream and does not include nutritional information for lemon curd. For nutritional information on lemon curd, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

40kcal (2%)
7mg (1%)
0mg (0%)
41mcg RAE (1%)
8mg
1mg
0g
1g
0g
2g
14mg (5%)
4mg (0%)
2g (11%)
4g (6%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mexican-everyday Mexican Everyday
by Rick Bayless
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?