Online Recipe Book

Lemon Frosting

Presumably frosting for one 9" round cake
Prep info
10 min prep + 20 min chill + 10 min frost
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
Not tried


  • 8 oz cream cheese (softened)
  • 170 g butter (unsalted) (softened)
  • 240 g Sugar (Icing) (2 cups; sift before measuring (confectioner's sugar))
  • 1/4 c whipping cream
  • 1/3 c lemon curd


1. In a large mixing bowl, beat cream cheese for 2 minutes, until fluffy.  At low speed, beat in icing sugar, cream, and lemon curd until smooth. 

2. Cover; chill 20 minutes, until it's a spreadable consistency.

3. Level the tops of the layers if necessary using a serrated knife.  Place 1 layer on the serving plate; spread lemon curd on top.  Refrigerate for 15 minutes to set the curd. 

4. Top with the remaining layer.  Frost the cake; refrigerate.

5. Bring the cake to room temperature for serving.  Garnish with fresh berries, if desired.


SJ Note: I think I have tried this, actually, but I can't remember it.  It was originally part of this lemon cake recipe: but I've separated them to make it easier to understand them, mostly.  Word of warning to myself: it looks like this will probably make waaaay more frosting than what's needed for one 9" cake, so I'll probably want to scale this down when I do try it.