This lemon whipped cream frosting recipe can be used in a variety of ways with many desserts. You can eat on it's own with fresh fruits, or you can use it to frost a cake or even with to serve alongside pies.
Lemon Whipped Cream Frosting
Use a mixing bowl and beaters that have been chilled in the freezer for 15 minutes.
Pour in the whipping cream and confectioners' sugar and beat until stiff peaks form.
Fold in the lemon curd to combine.
*If you do not want to make your own lemon curd, you can use lemon curd from a jar.
Lemon Curd - Make ahead so it will be cold.
Zest, then squeeze your lemons.
Separate the egg yolks from the whites. You only need the yolks for this recipe.
In a heat proof bowl, combine the lemon zest, juice, sugar and salt and stir together.
Select a pan to fit the heat proof bowl and put about two inches of water in it. Bring it to the boil, then turn it down to simmer.
Put the heat proof bowl with ingredients already in it into the pot with the heated water.
Whisk in the egg yolks.
Let this cook for about 7-10 minutes, whisking while it is cooking. Once the mixture thickens you can remove it from the hot water pot.
Whisk in the butter pieces, one at a time until all the butter is in the curd.
Strain the curd through a sieve to remove the zest then transfer to a container with a lid.
Refrigerate before using in the frosting.