Lemon Whipped Cream Frosting Recipes

Steps:

• Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes.
• Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form.
• Reduce 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.

Steps:

• Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Can be made 4 hours ahead. Cover and chill. Rewhisk before using.)

Steps:

• Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
• Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.

Steps:

• In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

Steps:

• Combine flour and sugar in the top of a double boiler. Add egg, lemon juice, water, and butter. Place over boiling water and whisk 10 minutes, stirring constantly.
• Chill.
• Fold in whipped cream.
• Frost your selected cake and then sprinkle with coconut. Keep in refrigerator until ready to serve.

Steps:

• Beat cream on high speed until it begins to thicken.
• Gradually add sugar.
• Continue beating and add lemon juice.
• Beat until soft peaks form.
• Fold lemon rinds in by hand.
• Refrigerate.

Steps:

• Beat cream cheese, butter, lemon juice, extract, vanilla and food color well. Gradually add powdered sugar and mix until well blended. Fold in cool whip and mix well. Refrigerate overnight before piping onto cupcakes. Will frost a 9x13 cake. Keep refrigerated.