The Sweet Lemon was, at one time, one of my preferred names for a bakery. Alas, there is already a Sweet Lemon Bakery in London, so I’ll just have to figure out another name for the bakery that I’ll open someday.
This frosting is a creation very similar to lemon cream cheese frosting, but with far more sweetness because of the ratio of lemon curd and powdered sugar to the cream cheese. You can certainly adjust based on your own taste preferences, adding more or less lemon curd to round out your flavors. I originally paired this with a white cake that was filled with lemon curd, but you could use it on lemon, strawberry, or raspberry cupcakes for delicious results. I hope to try out a raspberry cupcake with this frosting over the summer, when raspberries are in season.
The recipe below frosted the top of one 8-inch round cake; you could easily increase it to frost an entire two-layer cake, 24 cupcakes, or a sheet cake if necessary.
- 4 tablespoons butter
- 2 ounces cream cheese
- 2 tablespoons lemon curd
- About 2 1/4 cups powdered sugar
In a mixing bowl, beat butter and cream cheese until very well blended, about 3 minutes.
Add 1 cup powdered sugar and 1 tablespoon lemon curd; beat on low to begin, then increase speed and beat on medium until well-blended. Add additional cup powdered sugar and additional tablespoon lemon curd; beat on low to begin, then increase speed to medium and beat until very well-blended. Taste; add another 1/4 cup powdered sugar if desired.