Page 463 - Cupcakes

LEMONY CREAM

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Spoon this lemon curd and whipped cream combination on top of the Mini
Lemon Curd Cupcakes (page 63) or any lemon or vanilla cupcakes you like. It’s
also unbelievably good spooned on top of first-of-the-season ripe strawberries.

MAKES 2 CUPS, ENOUGH TO FROST 48 MINI (1¾-TO 2-INCH)
CUPCAKES OR 24 REGULAR (2½-INCH) CUPCAKES
PREPARATION TIME: 5 MINUTES

1 cup heavy (whipping) cream, chilled
1 tablespoon confectioners’ sugar

⅓ to ½ cup lemon curd

1. Place a large clean mixing bowl and electric mixer beaters in the freezer for a
few minutes while you assemble the ingredients. Pour the cream into the chilled
bowl and beat with the electric mixer on high speed until the cream has
thickened, 1½ minutes. Stop the machine and add the sugar. Beat the cream and
sugar on high speed until stiff peaks form, 1 to 2 minutes more. With a rubber
spatula, gently fold in ⅓ cup of the lemon curd. Taste, adding more lemon curd,
if desired.

the Cupcake Doctor says...

If you want whipped cream that is easier to tote, whip ½ cup whipping
cream and combine this with 1 cup of thawed whipped topping. This
mixture will not need to be seasoned with the sugar as the whipped topping
is already sweetened. Fold in the lemon curd and frost the cupcakes.