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Lemon Cream

Updated April 27, 2016
This image courtesy of Mark T. Shapiro

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.

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

CostModerate

Easy

Make Ahead RecipeYes

Kid FriendlyYes

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentElectric Mixer

Five Ingredients or LessYes

Taste and TextureCreamy, Rich, Sweet, Tangy, Tart

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
  • Electric mixer

Instructions

  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.

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

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