In running a quick mental analysis on which would require more physical and mental exertion, setting aside an hour or so to bake a cake was by far the easier option than a “quick” trip to the shops with a baby and toddler in tow. I had a friend coming around for afternoon tea today, and whilst my first instinct was to go out and pick up something from the local bakery, I decided instead to turn on the oven. Though some will say it is ok, I don’t have great luck freezing frostings, thawing them, and then spreading them.A delicious and fail-proof recipe for a Moist Carrot Cake with Lemon Frosting which is both tangy and delicious. The most important of my storage tips – if you frost the cake and then freeze it, all will be ok. Store this lemon frosting in an airtight container in the refrigerator for up to 1 week. The lemon zest is completely optional and may not be needed depending on your taste preference.This recipe yields about 2.5 cups which is enough to frost 12-16 cupcakes or one 9×13 sheet cake.But, resist adding more lemon curd as this could throw off the texture and consistency of the frosting. Taste it here and if you feel like it’s just not lemony enough for you, add the zest of one lemon.Softened butter and cream cheese will mix together so much more easily. My biggest tip for frosting success is to make sure the cream cheese, butter, and lemon curd are at room temperature. It is easy to make, and delicious to boot! This lemon cream cheese frosting is a quick and easy way to infuse spring into your favorite layer cake recipe. Zest of one lemon – This is optional but will add a burst of flavor.Vanilla extract – Use a high-quality recipe.Lemon curd – Gives the frosting a delightfully bright and lemony flavor.Confectioners’ sugar – Powdered sugar is preferred for frostings because it doesn’t impact the texture.Butter – Sweet cream butter, unsalted, softened.Adds creaminess, richness, texture, and tang to the frosting. Cream cheese – One package of full-fat block cream cheese, softened.You can buy lemon curd at the store, or choose to make it yourself. This creamy, dreamy lemon frosting is made with a handful of simple ingredients. But please, trust me on this one – if you want more lemon, resist adding more lemon curd as this could throw off the texture and consistency of the frosting.Įveryone raved about this lemon cream cheese frosting and claimed that it tasted like cheesecake. Taste it here and if you feel like it’s just not lemony enough for you, add the zest of one lemon. You can add some lemon zest if you find the frosting isn’t quite lemony enough, but I was pleased with the lemon curd alone. I chose lemon curd because it offers the most natural lemon flavor without being too wet. I needed to make a frosting that was a happy balance of creamy, tangy, and sweet. Then you end up with a frosting that’s overly sweet and tooth-achey. To counterbalance the soupiness, you have to add a billion pounds of powdered sugar. If you add lemon curd to the mix, it can get all sorts of soupy. It’s not a frosting that holds up well against intricate piping. It’s finicky because cream cheese frosting is already soft. This one took several tries to get right. My latest and most favorite is homemade lemon cream cheese frosting. Here is a quick hint – people love this 7 Minute Frosting! Use this fresh and bright lemon frosting, or this pineapple frosting, or my strawberry frosting – and each one will taste totally different.Ĭheck out my frosting archive for more of my delicious frosting recipes. What’s great about cakes is that the same vanilla cake recipe can taste dramatically different depending on the frosting you use. I really haven’t met a cake I don’t like. Chocolate cakes, vanilla cakes, or carrot cakes. ![]() How to Make Lemon Cream Cheese FrostingĪs you all know, I love cakes.
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