Lemon Cream Cheese Buttercream
Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.
- 1 cup (2 sticks) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 4 ounces cream cheese, softened
- 1/2 cup homemade or prepared lemon curd
- 1 1/2 teaspoons pure vanilla extract
- 4 to 4 1/2 cups confectioners’ sugar, spooned in cup, leveled off & sifted
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, lemon curd and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
To intensify the lemon flavor in this buttercream, beat in 2 to 3 teaspoons of fresh lemon zest before adding confectioners’ sugar.
If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.
If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.
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