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
- 24 lemon cupcakes, baked and cooled
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 1 lemon, zested
- 1 teaspoon unflavored gelatin
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 unflavored gelatin.
- Beat an additional 2-3 minutes until desired consistency.
- Frost cooled cupcakes and refrigerate for one hour. Serve cold and enjoy.
Notes
- Unflavored Gelatin- A flavorless, odorless thickening agent that makes the frosting easy to pipe with a frosting bag. You could also use clearjel for this too. You can find unflavored gelatin in the Jello and pudding aisle of the grocery store!
- Use on our lemon pudding cupcakes or any other variety!
- Keep cupcakes in refrigerator for up to 3 days.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 74mgSodium: 198mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.