Do not over-whip or the mixture will curdle and you will have to start again. You will know if it starts to curdle as it will start to appear grainy and will not be nice and smooth. As a side note, if you keep beating after it curdles, it will turn into butter (You would replace the sugar with a little salt instead)

This will keep in the fridge for a few days but is best used on the day it is made.

It is great on the top of a Pavlova, with Scones and jam, or as filling in a cake, along with Lemon Curd

Let me know how yours turned out and what you used it for. I’d love to see pictures.