Sunday, May 29, 2011

Lemon Curd Cream Cheese Frosting

I'm normally not a frosting gal, but I just adore cream cheese frosting. It just doesn't have that overly sugary, too much-ness that some frosting's can have but it's still smooth and creamy. I think it pairs especially well with fruit and with the Strawberry Buttermilk Cake, there's was something very La Madeline strawberries romanoff about the combination. Plus, unlike buttercream, it takes maybe 10 minutes to make. A snap. And with the right tips you can definitely frost it a little nicer than I did here.
Oh and this is a recipe I just made up. That's right. Didn't reference one single other recipe (besides my basic cream cheese recipe). So this just goes to show, if you think something will work, give it a shot! And with icing if you aren't sure, put half in a separate bowl, one to experiment on and the other as the just in case it doesn't work control. You never know what deliciousness you'll come up with, and if it doesn't work, you still have half a batch left.

Lemon Curd Cream Cheese Frosting
8 oz. cream cheese- softened
1/2 c. butter- softened
2 c. powered sugar- well sifted
1 tsp. vanilla
1/2 tsp. cinnamon
2 Tbl. lemon curd
1 tsp. lemon zest- to sprinkle over top

1. Mix on medium speed the cream cheese and butter. Once well combined, add in vanilla, lemon curd and sifted powered sugar. Mix until creamy consistency. Ice over cakes.

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