Lemon Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Lemon curd, homemade or prepared

• Baking & Spices

  • 4 cups Confectioners' sugar
  • 1 1/2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese

Found on wickedgoodkitchen.com

Description

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.
• 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.