Lemon Whipped Cream Icing Recipe

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!

We’ve taken our popular Whipped Cream Frosting recipe and infused it with lemon and boy oh boy is this frosting yummy. Light and creamy and not too sweet, our The Best Lemon Whipped Cream Frosting tastes just like lemon-flavored Whipped Cream. And like all our Whipped Cream Frosting recipes, this homemade icing holds its shape and lasts for days.This is a great choice when you needs something lighter than Lemon Cream Cheese or Lemon Buttercream Frosting.

For best results, put the mixing bowl (stainless steel is the best) you will be using to make the frosting in the freezer for at least an hour prior to making your Lemon Whipped Cream Frosting. Add the whipping cream to the cold bowl.

Tangy Lemon Whipped Cream Recipe

Just before you get to stiff peaks add the Lemon Pudding mix. Lower to a slow speed and continue to mix the whipping cream and the pudding.

When the Mocha Whipped Cream Frosting starts to come together, stop the mixer and scrape down the sides. Also check to make sure the pudding hasn’t clumped on the bottom. Fold the mixture a couple of times with a spoon. Turn the mixer back on for just a few revolutions. DO NOT OVER MIX or you will end up with lemon butter! If the frosting gets too thick add a little bit of milk 1 teaspoon at a time.

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough The Best Lemon Whipped CreamFrosting to cover a 9″ x 13″ sheet cakeora two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Angel Food Cake With Lemon Whipped Cream Frosting

Did you Make this Recipe? Leave a review below, then snap a picture and tag @ on Instagram so we can see it!Light and refreshing, this Lemon Whipped Cream Frosting recipe is the perfect addition to homemade lemon cupcakes. So quick and easy to make!

I love all kinds of frosting, from tried-and-true vanilla buttercream to chocolate ganache frosting. It’s impossible to pick a favorite–they all have their place.

While I’ve made a lemon cake and lemon cupcakes with lemon buttercream frosting in the past, today I was in the mood for something different. Something light, creamy and refreshing!

Lemon Cupcakes Recipe

Serve today’s frosting on our super moist lemon pudding cupcakes for a delicious duo. Or pipe it onto our easy coconut cupcakes.

I love lemon on lemon on lemon, but I realize not everyone is that citrus obsessed. Balance out the lemon flavor by piping this frosting onto Vanilla Cupcakes instead.

Lemon Whipped Cream frosting is a delicious topping for a White Cake and Lemon Coconut Cake, too. You can’t go wrong with a frosting this good!

How To Make Whipped Cream

YES! After topping your cupcakes, keep them in the refrigerator until ready to serve. The cold preserves the consistency and structure of the piped frosting.

No, lemon juice will not work the same. Juice is far less concentrated than the extract and won’t add much flavor to the whipped cream. The extract gives this whipped cream frosting a bright, lemony taste without adding excess liquid.

Substitute vanilla extract for the lemon extract and omit the zest. Easy. I also have a Stabilized Whipped Cream recipe that works as a Cool Whip substitute. It tastes great as a u0022frostingu0022 on cupcakes too!

Whipped Cream Frosting

Calories: 381 kcal , Carbohydrates: 51 g , Protein: 4 g , Fat: 19 g , Saturated Fat: 10 g , Polyunsaturated Fat: 8 g , Cholesterol: 74 mg , Sodium: 198 mg , Fiber: 1 g , Sugar: 38 g

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**I’m sharing a delicious, light lemon whipped cream frosting recipe today. This creamy and fluffy whipped cream lemon frosting recipe is a great alternative to buttercream frosting. You can even add an extra tablespoon of lemon juice if you want an even more lemony flavor. I developed this whipped cream lemon frosting recipe recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Lemon Whipped Cream Frosting recipe on Allrecipes here, or scroll down for the full recipe, along with cooking, serving, and storage tips.

Are you wondering the difference between buttercream and whipped cream frosting? The differences in how they’re both made are pretty simple. Buttercream frosting is made using a fat (usually butter – hence the name – or shortening) and powdered sugar. Homemade whipped cream frosting, on the other hand, is not much different than making homemade whipped cream. Whipped cream frosting is made using a liquid (whipping cream) with powdered sugar. Both types of frosting can be customized with different flavors and extracts (like the fresh lemon juice and lemon zest added to the lemon whipped cream frosting recipe I’m sharing today).

Lemon Cake With Whipped Cream Frosting Recipe

Buttercream vs. whipped cream spreadability and texture have more differences. Whipped cream is light and fluffy, making for simple and whimsical cakes. Buttercream frosting is less fluffy (there’s less air generated when butter is whipped with sugar), but more easily spreadable and therefore more ideal for decoration.

As far as the difference between buttercream and whipped cream frosting taste, it’s all about preference and what kind cake you intend to serve them with. Buttercream is richer, whereas whipped cream frosting is lighter and sweeter, which makes the latter ideal for a light citrusy cake like in today’s example.

One key difference that will help you decide between buttercream vs. whipped cream frosting is refrigeration. Cakes frosted with buttercream can be kept in an air-tight container at room temperature for a few days (as long as they have no perishable toppings or fillings, such as fresh fruit). Whipped cream frosting is made with cream, therefore the cake and any leftover frosting should be refrigerated. They can still be enjoyed for a few days, however!

Whipped Cream Frosting With Cream Cheese

I love this lemon whipped cream frosting on lemon or other citrus cakes, personally, but it’s also delicious with pound cake, citrus pies (like this No-Bake Lemon Icebox Pie), poppyseed cupcakes, cakes topped with strawberries or raspberries, blueberry cake, and on fruit tarts (like my Honey-Lemon Tart with Shortbread Crust). You can also try it on a slice of my Instant Pot Lemon Bundt Cake.

Reduce the speed to medium and gradually add the confectioners’ sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.

Here’s the Lemon Whipped Cream Frosting recipe! Let me know what you serve it with in the comments, and please consider leaving a rating on the recipe if you love it as much as we do. Enjoy!

Mixed Berry Cake With Lemon Whipped Cream Icing