Ingredients (makes enough for 12 cupcakes or a 9-inch cake)
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1 cup (240 mL) heavy whipping cream, cold
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1/3 cup (40 g) powdered sugar (adjust to taste)
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1 tsp pure vanilla extract
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Zest of 1 medium lemon
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2–3 tbsp fresh lemon juice (adjust for taste)
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Optional: a few drops of yellow food coloring for a sunny look
Instructions
1. Chill your tools
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Place a mixing bowl and beaters/whisk in the fridge for 10–15 minutes. Cold tools help cream whip faster.
2. Whip the cream
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Pour cold heavy cream into the chilled bowl.
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Beat on medium-high speed until soft peaks form.
3. Add flavor and sweetness
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Gradually add powdered sugar, vanilla extract, lemon zest, and lemon juice.
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Continue to whip until stiff peaks form. Be careful not to overwhip—it can turn grainy.
4. Adjust for taste
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Taste the frosting. If you want it more tangy, add a bit more lemon juice.
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If it’s too thin, add a little more powdered sugar and whip briefly.
5. Frost
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Use immediately on cooled cupcakes or cake layers.
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Keeps in the fridge for 1–2 days, but best served fresh.
Tips:
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For an extra-stable frosting (especially in warm weather), fold in 2–3 tablespoons of mascarpone or cream cheese after whipping.
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Zest first, then juice the lemon—you can balance flavor without over-thinning the frosting.
If you want, I can also give a version that tastes like lemon meringue—super fluffy and bright but still easy to make with just a whisk and a bowl. Do you want that version too?