Lemon Whipped Cream Frosting Recipes

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THE BEST LEMON WHIPPED CREAM FROSTING



The Best Lemon Whipped Cream Frosting image

Light and creamy with just the right amount of lemon flavor, our The Best Lemon Whipped Cream Frosting is a great frosting choice for Spring and Summer!

Provided by Two Sisters Crafting

Categories     Frosting

Time 10m

Number Of Ingredients 6

2 cups (1 pint) Whipping Cream
1 Small Box (3.3 oz.) Lemon Instant Pudding Mix
1/3 cup of Powdered Sugar
Decorating Bags
Wilton 2D Decorating Tip
Mixer

Steps:

  • Add Whipping Cream mixture to a chilled mixing bowl.
  • Turn mixer on high.
  • Mix until soft peaks form.
  • Add Powdered Sugar.
  • Mix at high speed.
  • Just before you get to stiff peaks add Lemon Instant Pudding Mix.
  • On slow speed, mix whipping cream and pudding.
  • When it starts to come together, stop mixer and scrape down sides.
  • Check to make sure the pudding hasn't clumped on the bottom.
  • Fold mixture a couple of times with a spoon.
  • Turn mixer back on for just a few revolutions.
  • DO NOT OVERMIX.

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Make and share this Lemon Whipped Cream recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 4

1 cup whipping cream
3 tablespoons powdered sugar
3 teaspoons fresh lemon juice
2 teaspoons fine grated fresh lemon rind

Steps:

  • Beat cream on high speed until it begins to thicken.
  • Gradually add sugar.
  • Continue beating and add lemon juice.
  • Beat until soft peaks form.
  • Fold lemon rinds in by hand.
  • Refrigerate.

Nutrition Facts : Calories 92, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 9.1, Carbohydrate 3.2, Fiber 0.1, Sugar 2.4, Protein 0.5

LEMON LAYER CAKE WITH LEMON CREAM FROSTING



Lemon Layer Cake with Lemon Cream Frosting image

Categories     Cake     Milk/Cream     Dessert     Bake     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (8-inch) layer cake

Number Of Ingredients 14

For cake layers
2 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk
2 1/2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
For frosting
1 cup heavy cream
1/2 cup confectioners sugar
Lemon curd , chilled
Garnish: candied violets

Steps:

  • Make cake layers:
  • Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
  • Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
  • Make frosting:
  • Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
  • Assemble cake:
  • Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.

LEMON WHIPPED CREAM



Lemon Whipped Cream image

An easy Lemon Whipped Cream recipe.

Provided by Mary Cech

Categories     Sauce     Milk/Cream     Dessert     No-Cook     Quick & Easy     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice

Steps:

  • Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

WHIPPED FROSTING



Whipped Frosting image

Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield 5 cups

Number Of Ingredients 5

3 large egg whites
3/4 cup sugar
Pinch of salt
1/3 cup water
1/4 teaspoon pure vanilla extract

Steps:

  • In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

LEMON WHIPPED CREAM



Lemon Whipped Cream image

Time 5m

Number Of Ingredients 2

2 cups chilled heavy whipping cream
1/2 cup chilled lemon curd

Steps:

  • Beat heavy whipping cream until stiff peaks form. Fold in lemon curd. Taste to ensure the right amount of lemon flavor. If not quite lemony enough, add 1/4 cup more. Enjoy!

LEMON WHIPPED CREAM FROSTING



Lemon Whipped Cream Frosting image

Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes.

Provided by aimee @ shugarysweets

Categories     Cupcake

Time 1h50m

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 98 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 13 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

LEMON WHIPPED CREAM FROSTING



Lemon Whipped Cream Frosting image

I found this recipe in Yankee Magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar substitute.

Provided by internetnut

Categories     Dessert

Time 25m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

5 teaspoons flour, heaping
1 cup sugar
1 egg, slightly beaten
1/4 cup lemon juice
3/4 cup water
2 teaspoons butter
1/2 pint whipping cream, whipped then chilled
shredded coconut

Steps:

  • Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
  • Chill.
  • Fold in whipped cream.
  • Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.

Nutrition Facts : Calories 299.7, Fat 16.8, SaturatedFat 10.2, Cholesterol 93, Sodium 36.5, Carbohydrate 37, Fiber 0.1, Sugar 33.7, Protein 2.1

EASY LEMON WHIPPED CREAM FROSTING



Easy Lemon Whipped Cream Frosting image

I made this for the Superbowl, put it on chocolate cupcakes! I love the lemon-chocolate combo and this worked great.

Provided by AWESOME ALIENS

Categories     Lemon Frosting

Time 45m

Yield 16

Number Of Ingredients 3

1 pint heavy cream
¼ cup powdered sugar, divided, or as needed
½ medium lemon, juiced

Steps:

  • Place the bowl of a stand mixer in the freezer for 20 minutes.
  • Remove bowl from the freezer and attach to a stand mixer fitted with the whisk attachment. Add heavy cream to the bowl and mix, gradually increasing the speed to 8, until soft peaks begin to form. Mix in about 3 tablespoons of the confectioners' sugar, a little at a time, scraping the bowl as needed.
  • Add lemon juice; mix until thoroughly incorporated and frosting tastes tart and lemony. If it's not sweet enough, mix in more sugar at your discretion. Place in the refrigerator for at least 15 minutes before using.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 3.1 g, Cholesterol 40.8 mg, Fat 11 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 2 g

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