This is the frosting for the Buttery Yellow Citrus Cake.
2 cups whipping cream
2 tablespoons powdered sugar
1 tablespoon instant vanilla pudding mix
1 tablespoon shredded lemon zest
In a large chilled bowl, mix cream, sugar, and pudding mix; beat on medium-high speed until stiff peaks form.
Fold in the lemon peel. If making ahead, chill for 24 hours; stir before spreading. Makes 3 ½ cups.