Hi Asel – do you mean as frosting or as a filling? I don’t think this would hold up (be stiff enough) as a frosting, but it would make a great filling. I’m actually thinking of making a trifle with this lemon cream soon. Happy baking!

Hi Mia – Thanks for dropping by. I definitely think this would melt if you baked it, because it’s basically a lemon curd flavored whipped cream. You might have better luck filling the cookies with straight lemon curd, but even then, I might add it after they were baked. Here’s my recipe for the lemon curd: https://www.throughherlookingglass.com/easy-classic-lemon-curd/ I guess it depends what kind of cookies you are filling. But I was thinking a thumbprint type cookie with the lemon curd filling in the middle would be very yummy!

Hi Aridesme – so nice to hear from you, thanks for dropping by. I usually make the lemon cream right before serving and rarely have leftovers, so I’m not sure. I’m guessing it would last a day of two. The lemon cream really has a sweet, puckery flavor and I hope you get a chance to try. I especially love this sandwiched in cream puffs. So delicious!!!