Description
Light lemon frosting made with Philadelphia cream cheese and lemon curd, perfect for decorating 12 cupcakes or filling two layers of a 15 cm layer cake.
Ingredients
- 200 g cream cheese (Philadelphia, cold)
- 200 g heavy cream (full-fat, cold)
- 60–80 g powdered sugar (sifted)
- 80–100 g homemade lemon curd
- 1 tsp vanilla extract or seeds from 1/2 vanilla pod
Homemade Lemon Curd
- 1 large egg
- 40 g (3 tbsp) granulated sugar
- 25 ml (1 ½ tbsp) lemon juice
- Zest of ⅓ lemon
- 30 g (2 tbsp) unsalted butter
- ⅓ tsp cornstarch (optional, for thicker curd)
Instructions
Homemade lemon curd
- Place the egg (or yolks), sugar, lemon juice, and zest in a heatproof bowl.
- Cook over a double boiler, stirring constantly, until the mixture thickens.
- Remove from heat, add the butter, and stir until fully melted and smooth.
- Strain through a fine mesh sieve and let the curd cool completely.
Lemon cream cheese frosting
- Place all ingredients in a large bowl: cold Philadelphia cream cheese, cold heavy cream, powdered sugar, cold lemon curd, and vanilla.
- Whip with an electric mixer (or stand mixer with whisk attachment) on medium speed for 2–3 minutes until smooth, fluffy, and stable.
- Use immediately to frost or fill your desserts, or refrigerate until ready.
Notes
Storage: Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months only when the frosting is already spread on a dessert.
Tips:
- Substitute cream cheese with mascarpone for a lighter lemon mascarpone frosting.
- Add a few drops of yellow coloring for a brighter shade.
- Chill the bowl and ingredients 10 minutes before whipping for a firmer texture.
- Prep Time: 15 minutes
- Category: frosting, filling
- Cuisine: American