★★★★★

Lemon Whipped Cream Frosting

Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.

LEMON, WHIPPED CREAM, WHIPPED CREAM FROSTING, CUPCAKE, LEMON CUPCAKE, FROSTING

LEMON, LEMON CUPCAKE, LEMON FROSTING, WHIPPED CREAM, WHIPPED CREAM FROSTING, FROSTING, CUPCAKE

Tips and Tricks

  • First, start with a clean mixing bowl (attached to a stand mixer or a handheld electric mixer). You’ll want to beat your heavy whipping cream for several minutes until thick. I did this for about 3 minutes using the whisk attachment on my mixer.
  • Next, while it’s mixing, slowly sprinkle in the powdered sugar, lemon zest, and lemon extract. Do this over a matter of a 2 minutes.
  • For my cupcakes, I wanted a frosting that holds up and would allow me to pipe it out of a pastry bag. I added 1 teaspoon of clear jel (<——I bought it on Amazon).
  • Finally, keep the frosting and cupcakes REFRIGERATED. This frosting will get soft at room temperature!

What’s YOUR favorite cupcake and frosting combo? Share it in the comments, I always need recipe inspiration!

These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free! Less than 75 calories per cupcake!

LEMON, LEMON CUPCAKE, WHIPPED CREAM, WHIPPED CREAM FROSTING, LEMON FROSTING, FROSTING, CUPCAKE

More Easy Desserts

Yield: 24 cupcakes

Lemon Whipped Cream Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.

Ingredients

Instructions

  1. In a large mixing bowl, beat heavy cream with a whisk (attached to a stand mixer or a handheld electric mixer) for 2-3 minutes until thickened. Slowly beat in the powdered sugar,lemon extract, lemon zest, and clear jel.
  2. Beat an additional 2-3 minutes until desired consistency.
  3. Frost cooled cupcakes and refrigerate for one hour. Serve cold and enjoy. Keep cupcakes in refrigerator for up to 3 days.

Notes

*I added 2 drops of yellow gel food coloring to my cupcakes to give them a bright color! This is optional.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 13mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 10, 2019

Comments & Reviews

    1. It’s a very thin and light frosting. I personally wouldn’t recommend it unless you knew the cake would be eaten the day of making.

    1. They are not the same. If you don’t want to buy the extract, use a fresh lemon and zest it with some of the juice too.

  1. This is very easy process for making this lemon whipped cream, i am surly trying to make this cream in my kitchen.

  2. This frosting sounds so refreshing and perfect for spring time cupcakes. I’m a first time commenter on your blog, even though I have been following it for awhile. Please stop by my blog, I’ve just started so any support would be great.

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