Lemon Cream Cheese Buttercream
Book:
Source:
Meal Type: Frostings
Serves:
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®
- 1 1/2 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.
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.