Lemon Cream

Directions

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