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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%)
 

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