Lemon Whipped Cream Frosting
yield: 24 CUPCAKES
prep time: 20 MINUTES
Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.
- 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.
*I added 2 drops of yellow gel food coloring to my cupcakes to give them a bright color! This is optional.