This tart-but-sweet frosting incorporates some excellent ingredients, like cream cheese and lemon curd. I plan to bake strawberry cupcakes to pair with this sometime, or perhaps raspberry or blackberry, but it went very well with the lemon cupcakes in the photo above. This recipe yields more than enough for 24 cupcakes.
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 4 tablespoons shortening
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons lemon curd
- yellow food coloring
In a large bowl, sift powdered sugar and salt together; set aside.
In a mixing bowl, cream together butter, cream cheese, shortening, and vanilla.
Add powdered sugar in four batches, beating well after each addition.
Add lemon juice and lemon curd and beat well.
Add several drops of yellow food coloring and beat well.