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).
Make Ahead RecipeYes
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureCreamy, Rich, Sweet, Tangy, Tart
- 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
In a bowl, using an electric mixer, whip together cream, confectioner’s sugar and lemon zest just until stiff peaks form.
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.
2005 Julie Hasson