Lemon Cream Cheese Buttercream - Guide Recipe
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.
>>>wickedgoodkitchen.com
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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.
>>>wickedgoodkitchen.com