Lemon Cream

• 2/3 cup (150 mL) whipping (35%) cream
• 3 tbsp (45 mL) confectioners sugar (icing sugar)
• 1 tsp (5 mL) grated lemon zest
• 1/2 (125 mL) cup lemon curd, homemade or store-bought
• Electric mixer

1. In a bowl, using an electric mixer, whip together cream, confectioners sugar and lemon zest just until stiff peaks form.
2. Gently fold lemon curd into whipped cream mixture.
3. Spread or dollop over cooled cupcakes right before serving.
4. If making ahead, refrigerate lemon cream in an airtight container for up to 2 hours and spread on cupcakes just before serving.
5. It is best used the day its made.
6. Variation: Add a tiny drop of yellow food coloring for a brighter color.

whipping, confectioners sugar, lemon zest, lemon curd, mixer

Taken from www.cookstr.com/recipes/lemon-cream-2 (may not work)