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 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.