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LEMON CURD BUTTERCREAM RECIPE
This recipe makes enough icing to make a large 3-layer large cookie cake has a tangy lemon flavour that is not overpowering and doesn’t taste as sweet as a traditional buttercream.
2 cups butter at room temperature
6 cups icing (powdered) sugar
1 cup cold lemon curd
In the bowl of an electric mixer, beat the butter until soft and creamy. Leave it beating at medium speed as you gradually add in the sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes. Once the sugar has been incorporated into the butter add the lemon curd and mix it well until the icing is thick, smooth and glossy.
It is ready to pipe onto your cookie cake. You can chill it in the fridge if it needs to thicken up a bit before piping. If the icing is still too soft you can beat in a bit more icing sugar until it firms up. If the icing is too thick you can add full cream milk or whipping cream a tablespoon at a time until you reach the desired consistency.
NOTES: If the mixture looks like it is split - don’t panic! Just keep on beating and it will come together to form a smooth creamy icing.
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