← 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-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
martin-yans-china Martin Yan's China
by Martin Yan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-explorations Baked Explorations
by Matt Lewis
spice Spice
by Ana Sortun
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
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?