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 (7 oz or 3/4 cup) Cream Cheese - Philadelphia cold
- 200 g (7 oz or 3/4 cup) Heavy cream - full-fat and cold
- 60-80 g (1/2 to 2/3 cup) Powdered sugar - sifted
- 80-100 g (1/3 to 1/2 cup) Homemade lemon curd
- 1 tsp vanilla extract or the seeds from 1/2 a vanilla pod
Instructions
- 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 in a stand mixer fitted with a whisk attachment on medium speed for about 2-3 minutes until the frosting is smooth and firm.
- Use immediately to fill or decorate your cakes, or store in the refrigerator.
Notes
Storage: Cover with plastic wrap or store in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months when the frosting is already used as a filling or topping on your desserts.
Tips & Advice:
- Substitute the cream cheese with mascarpone for a lemon mascarpone whipped cream.
- Add a few drops of yellow food coloring for a more intense color.
- Place the bowl with the ingredients in the freezer for 10 minutes before whipping to help the frosting whip up nicely.
- Prep Time: 5 minutes
- Category: frosting, filling
- Cuisine: American