Happy first official full day of spring, yall Before delving into beautiful spring cakes, cupcakes and cookies, I am delighted to share with you my favorite spring incarnation of my recipe for Best Ever Cream Cheese Buttercream Lemon Cream Cheese ButtercreamRich, creamy, light and fluffy and packed with peanut butter flavor, this spectacular buttercream frosting has a slight tang from cream cheese and tastes just like. Greek Cream Cheese takes amazing and puts it on top of your bagel, the tip of your toast, the heart of your recipe. A classic french toast recipe with vanilla, cinnamon and a cream cheese glaze drizzled on warm toasted artisan bread slices. Are you a breakfast person I mean, do. Stumped for dinner Get our lifesaving Dinner Daily newsletter. You and your stomach can thank us laterThe first lemon dessert I remember my mother making was classic Lemon Meringue Pie. She made the pastry and lemon custard filling from scratch and even succeeded in making the toasted meringue on top. Mom was not a very good baker, but I distinctly remember how proud she was of that pie and how she extoled the virtues of meringue. It was a gorgeous pie with billowy meringue. Much to my Moms disappointment, I did not like her meringue topping. To this day, I am not a huge fan of meringue or even marshmallows that is, unless the marshmallows are roasted over an open fire and all melty inside. In fact, when I make my lemon pies and tarts, I much prefer whipped dairy cream or coconut cream as a topping. Creamy and lemony just go together. Dont you agree 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, rejoiceAs stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheesethat is, 8 ounces each. This, of course, translates to two 2 sticks of butter and one 1 brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese read too much moisture and not enough fat and the frosting just does not want to pipe well. In addition, the frosting is so loosey goosey that cake layers actually slide No funespecially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet. In case you missed it in previous posts, this is what I wrote in a post last spring Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields recipe that calls for two 8 ounce packages 1. The BHG recipe calls for one 8 ounce package of cream cheese to one stick of butter again, at 4 ounces. However, I increased the amount of butter from the BHG recipe to create a true Cream Cheese Buttercream in a 1 1 ratio 8 ounces to 8 ounces of cream cheese to butter with enough confectioners sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty sweet balance. In this variation, relating to the 1 1 ratio of butter to cream cheese, it is the cream cheese that is reduced to make room for or accommodate the lemon curd leaving plenty of butter in the recipe which has adequate fat to replace what was in the cream cheese yielding a buttercream that will pipe nicely. What makes our Lemon Cream Cheese Buttercream wicked good This phenomenal buttercream literally melts on your tongue. It is buttery rich, creamy, silky smooth, full of citrus flavor and is light and fluffy like mousse. A delightful tang from the cream cheese and lemon curd, balances perfectly with the amount of sugar so as not to be overly sweet. This cream cheese buttercream tastes just like lemon cheesecake Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Lemon Cream Cheese Buttercream is versatile and pairs extremely well with white cakes and yellow cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy lemon buttercream Without a doubt, wicked good. For the lemon and cheesecake lovers in your life, whip up a batch of Lemon Cream Cheese Buttercream for your next cake or batch of cupcakes to make a special baked sweet treat everyone will remember. Friends and family will sing your high praises over your fresh and lemony buttercream Below is a Pinterest friendly sized image to pin at PinterestRich, 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 cakes and pipes beautifully. Ingredients. 1 cup 2 sticks or 2. Philadelphia, chilled from the fridge. Stonewall Kitchen. Nielsen Massey. 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. Recipe Notes. Tips. To intensify the lemon flavor in this buttercream, beat in 2 to 3 teaspoons of fresh lemon zest before adding confectioners sugar. If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream. Original Recipe Source Wicked. Good. Kitchen. com. Copyright Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re write the recipe in your own words. Alternatively, link back to this post for the recipe. Save. Save. Save. Save. Save. Save.