Lemon Curd Buttercream
Eggless lemon curd adds a subtle, but flavorful citrus flavor to a traditional American buttercream.
Servings 24 servings
Calories 311kcal
Ingredients
Eggless Lemon Curd
- 5 oz sugar
- 2 Tbsps cornstarch
- 1/4 tsp salt
- 4 fl oz milk
- 4 fl oz water
- 4 fl oz lemon juice
- 2 Tbsps unsalted butter
- 1 drop neon yellow gel color optional
American Buttercream
- 16 oz unsalted butter softened
- 32 oz powdered sugar sifted
Instructions
Eggless Lemon Curd
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk, water, and lemon juice and whisk until well combined.
- Place the pan over medium- low heat and cook, stirring constantly, until thickened. This could take 10- 20 minutes.
- Strain the hot lemon curd into a bowl and mix in the butter and gel color (if using). Stir until the butter is completely melted.
- Press cling wrap onto the surface of the curd and let it sit on the counter until cooled down (1- 2 hours). Cover the bowl and place the curd in the fridge over night.
American Buttercream
- Beat the butter until pale and fluffy, about 8- 10 minutes. Scrape the bowl down.
- Add the powdered sugar in 3- 4 additions. After each addition, beat on low to combine, then bump the speed up to medium and beat for a minute, or until smooth. Scrape the bowl down.
- Warm the chilled lemon curd in the microwave slightly so that it is nearly room temperature. Add a tablespoon of lemon curd at a time to the buttercream and beat to combine. Continue adding curd until the frosting is at the right consistency or flavor. I used about 8 tablespoons total. Taste and adjust flavors as needed. If desired, add gel food coloring to create a pretty yellow.
Notes
- There is enough frosting here to cover a 3 layer 6 inch cake or 24 cupcakes.