cooled 1 cup heavy cream for whipping
powdered sugar, 1/2 cup
one tablespoon of zest from a lemon
the juice of two lemons, squeezed fresh
1-tsp. vanilla essence
How to Follow:
The first step is to beat the heavy cream, sugar, lemon zest, juice, and vanilla extract in a big bowl until they are all well combined.
Second, combine the ingredients on low speed with an electric mixer. Then, gradually raise the speed to medium-high.
Whip the ingredients together until firm peaks are formed. Usually, this will take about three to five minutes. The mixture might turn into butter if you beat it for too long.
Fourth, frost your cake, cupcakes, or cookies of choice as soon as the frosting reaches the consistency you choose.
No need to eat the frosting right away; it will keep in the fridge for up to a day. If required, gently re-whip before use.
Tips and Variations:
Be careful not to overdo it with the sugar; a tablespoon more of lemon juice can give it more zing.
Adding an additional 1/4 cup of powdered sugar will make the frosting sweeter to your liking.
Consider adding a teaspoon of finely chopped mint leaves for a splash of color and extra taste.
If you'd want to try something new with the taste profile, try using lime juice or orange zest instead of lemon juice and zest.
Finally, a splash of natural food colorant may make your frosting seem even more bright and alluring.