If you are like me and enjoy lemon cheesecakes, lemon pies and tarts with whipped cream, lemon tiramisu or frozen lemon desserts like lemon gelato, you will love this recipe for Lemon Cream Cheese Buttercream. If you are a lover of all things lemon, like me (just check my Lemon Love board at Pinterest), you need to try this buttercream recipe as soon as humanly possible. Your friends and family will flip over it. It is phenomenally good and I could not stop eating it from the spoon. Yes. Once again, I could not be trusted with a spoon. 😉
As with the other cream cheese buttercreams in this series, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of homemade or fine-quality lemon curd, our cream cheese buttercream becomes incredibly extraordinary. I kid you not. Lemon and cheesecake lovers around the world, rejoice!
Lemon Cream Cheese Buttercream
About 4½ cups
Rich, ultra-creamy, light and fluffy and packed with citrus flavor, this incredible buttercream frosting is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring and summer layer cakes or to brighten everyday layer cakes. Pipes beautifully.
Ingredients
1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
½ cup (120 grams) homemade or prepared lemon curd, such as Stonewall Kitchen
1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
Directions
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.
Add confectioners’ sugar gradually, 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.
Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
full recipes see more >>>wickedgoodkitchen.com
As with the other cream cheese buttercreams in this series, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of homemade or fine-quality lemon curd, our cream cheese buttercream becomes incredibly extraordinary. I kid you not. Lemon and cheesecake lovers around the world, rejoice!
Lemon Cream Cheese Buttercream
About 4½ cups
Rich, ultra-creamy, light and fluffy and packed with citrus flavor, this incredible buttercream frosting is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring and summer layer cakes or to brighten everyday layer cakes. Pipes beautifully.
Ingredients
1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
½ cup (120 grams) homemade or prepared lemon curd, such as Stonewall Kitchen
1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
Directions
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.
Add confectioners’ sugar gradually, 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.
Yield: Makes about 4½ cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
full recipes see more >>>wickedgoodkitchen.com
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