Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.
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Frosting can make or break a cupcake. In my mind, it doesn’t matter if you have the most delicious cupcake base, a bad batch of frosting and I’m out.
However, you can take a boxed cupcake mix and top it with a creamy homemade frosting, and suddenly it’s transformed into the best cupcake you’ve ever eaten.
I had a friend recently request a homemade whipped cream frosting recipe.
You see, unlike me, she’s not a big fan of overly sweet buttercream frosting. If you’ve noticed on some of my cupcake recipes, like these Carrot Cake Cupcakes and this Chocolate Chip Cheesecake Cupcake, you’ll see that I like to go big when it comes to frosting. I prefer equal amounts of frosting to cupcake.
But apparently not everyone feels that way. Some people prefer a less sweet topping on their cake.
Years ago I made the most delicious Lemon Cupcakes you’ll ever try!
I topped them with the most amazing Lemon Buttercream Frosting you’ll ever eat.
So today, I took that lemon cupcake and made a less sweet frosting…a Lemon Whipped Cream Frosting! Holy deliciousness, I’m kinda a fan of this treat.
How to make Lemon Whipped Cream Frosting:
- 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 tsp 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!
More Frosting recipes you may enjoy:
- First things first, the very best CHOCOLATE frosting recipe. We all need to have a go-to buttercream in our recipe boxes, and this one is my favorite!
- My friend Lisa makes the most amazing Cream Cheese Frosting! You’ll want this one to add to your red velvet cakes/cupcakes and carrot cakes!
- Have you heard of 7-minute frosting? Michelle makes this creamy, meringue like frosting with a marshmallow flavor. OMG it’s so good!
- For the holiday’s, you’ll want to pin this Peppermint White chocolate frosting recipe. It’s perfect on brownies!
- Cream Cheese Maple Pecan Frosting. I mean, does it get better than this? Perfect on carrot cake and pumpkin cakes! Thank you Karen for this recipe!
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MORE CAKES and CUPCAKES:
- Grasshopper Cupcakes (with mint frosting)
- Pumpkin Magic Cake
- Ding Dong Cake
- Twinkie Cake
- Raspberry Lemonade Cupcakes
- Carrot Cake Cupcakes
- Homemade Whipped Cream
- MORE CAKES
Lemon Whipped Cream Frosting recipe:
Lemon Whipped Cream Frosting
Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.
Ingredients
- 24 lemon cupcakes, baked and cooled
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp lemon extract
- 1 lemon, zested
- 1 tsp instant clear jel
Instructions
- 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.
- Beat an additional 2-3 minutes until desired consistency.
- 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:
24Serving Size:
1Amount 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.
Recipe originally published Feb 26, 2018
Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.
Mine came out a curdled looking mess. Not sure what I did wrong, but it’s all going in the garbage
Sounds like you beat it too long!
You really don’t need the gel because the powdered sugar is already a stabilizer.
What is the purpose of the gel?
Would this hold up in a layer cake?
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.
I’ve used this on a blueberry layer cake and it worked fine.
Is instant clear jel the same thing as knox gelatin?
i like it
Is lemon extract just lemon juice? I do not really want to buy an expensive bottle of lemon extract.
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.
Do you have to use the gel?
I have the same question. Could you answer us please?
I made without the gel and it turned out just fine 🙂
I love anything lemon flavored! This sounds amazing!
What is the purpose of the gel?
My new favorite frosting — love the lemony flavor!
This was super light and super fresh! I honestly felt like I was biting into a piece of summer. Nom nom nom.
This frosting was so delicious and had the perfect amount of lemon flavor in it!
This is very easy process for making this lemon whipped cream, i am surly trying to make this cream in my kitchen.
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.