I love this frosting because it strikes the perfect balance between sweet and tart while staying light and creamy. Unlike heavy buttercreams, this whipped lemon version feels delicate and refreshing. It enhances desserts rather than overpowering them and comes together in just minutes. Whether I’m topping a simple vanilla cake or adding flair to fruity bakes, this frosting always delivers a fresh, bright finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup chilled heavy whipping cream 1/2 cup powdered sugar 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract
Directions
I combine the chilled heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract in a large mixing bowl.
I start mixing on low to combine everything, then gradually increase to medium-high speed.
I whip the frosting for 3–5 minutes until stiff peaks form, being careful not to over-whip.
Once it reaches the perfect fluffy consistency, I use it immediately to frost cakes, cupcakes, or cookies.
If I’m not using it right away, I store it in the refrigerator for up to one day and gently re-whip before using.
Servings and Timing
Servings: 12 Prep time: 5 minutes Total time: 5 minutes
Variations
I add an extra tablespoon of lemon juice when I want more tang.
I mix in an extra 1/4 cup powdered sugar for a sweeter frosting.
I fold in finely chopped mint for a fresh herbal twist.
I swap lemon for lime or orange to change the citrus profile.
I add a drop of natural food coloring for a soft pastel hue.
Storage/Reheating
I keep the frosting refrigerated for up to 1 day. Before using, I give it a gentle re-whip to restore its airy texture. Because of the whipped cream base, I avoid leaving it at room temperature for long periods and don’t freeze it.
FAQs
Why is my frosting not whipping properly?
I make sure the cream is very cold and the bowl is chilled, which helps it whip faster and hold structure.
Can I make this frosting thicker?
Yes, I add more powdered sugar a little at a time until I reach the thickness I want.
Can I use bottled lemon juice?
Fresh lemon juice gives me the best flavor, but bottled can work if I’m in a pinch.
Can I pipe this frosting?
I can, as long as I use it immediately and keep the piping bag chilled—it holds soft peaks well.
What desserts pair best with this frosting?
I love it on vanilla cake, lemon cake, berry cupcakes, sugar cookies, or served with fresh fruit.
Conclusion
I love how this cool whipped lemon frosting transforms simple desserts into something bright and refreshing. With its airy texture and vibrant citrus flavor, it’s an easy topping that feels special without any fuss. Whether I’m frosting cupcakes for a summer gathering or adding a zesty finish to a classic cake, this recipe never fails to impress.
