Lemon Cream Cheese Buttercream

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Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully. #cake #dessert #filling #frosting #recipeRich, ultra-creamy, light and fluffy and packed with citrus flavor, this incredible buttercream frosting is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully.

A Special Spring Edition of the Buttercream Series:
Lemon Cream Cheese Buttercream

Happy first official full day of spring, y’all!

Before delving into beautiful spring cakes, cupcakes and cookies, I am delighted to share with you my favorite spring incarnation of my recipe for Best Ever Cream Cheese ButtercreamLemon Cream Cheese Buttercream!

The first lemon dessert I remember my mother making was classic Lemon Meringue Pie. She made the pastry and lemon custard filling from scratch and even succeeded in making the toasted meringue on top. Mom was not a very good baker, but I distinctly remember how proud she was of that pie and how she extoled the virtues of meringue. It was a gorgeous pie with billowy meringue. Much to my Mom’s disappointment, I did not like her meringue topping. To this day, I am not a huge fan of meringue or even marshmallows – that is, unless the marshmallows are roasted over an open fire and all melty inside. 😉 In fact, when I make my lemon pies and tarts, I much prefer whipped dairy cream or coconut cream as a topping. Creamy and lemony just go together. Don’t you agree?

Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully. #cake #dessert #filling #frosting #recipe

If you are like me and enjoy lemon cheesecakes, lemon pies and tarts with whipped cream, lemon tiramisu or frozen lemon desserts like lemon gelato, you will love this recipe for Lemon Cream Cheese Buttercream. If you are a lover of all things lemon, like me (just check my Lemon Love board at Pinterest), you need to try this buttercream recipe as soon as humanly possible. Your friends and family will flip over it. It is phenomenally good and I could not stop eating it from the spoon. Yes. Once again, I could not be trusted with a spoon. 😉

Meanwhile, I had promised to fill you in on my crazy week with “strange occurrences” (some of it involved Pinterest). However, I have decided to write a separate post because it will contain helpful information should this ever happen to you. For now, let’s get back to buttercream chat.

As with the other cream cheese buttercreams in this series, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of homemade or fine-quality lemon curd, our cream cheese buttercream becomes incredibly extraordinary. I kid you not. Lemon and cheesecake lovers around the world, rejoice!

Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully. #cake #dessert #filling #frosting #recipe

As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully. #cake #dessert #filling #frosting #recipe

In case you missed it in previous posts, this is what I wrote in a post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

In this variation, relating to the 1:1 ratio of butter to cream cheese, it is the cream cheese that is reduced to “make room” for or accommodate the lemon curd (leaving plenty of butter in the recipe) which has adequate fat to replace what was in the cream cheese yielding a buttercream that will pipe nicely.

Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully. #cake #dessert #filling #frosting #recipe

What makes our Lemon Cream Cheese Buttercream wicked good? This phenomenal buttercream literally melts on your tongue. It is buttery-rich, creamy, silky-smooth, full of citrus flavor and is light and fluffy like mousse. A delightful tang from the cream cheese and lemon curd, balances perfectly with the amount of sugar so as not to be overly sweet. This cream cheese buttercream tastes just like lemon cheesecake! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Lemon Cream Cheese Buttercream is versatile and pairs extremely well with white cakes and yellow cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy lemon buttercream! Without a doubt, wicked good.

For the lemon and cheesecake lovers in your life, whip up a batch of Lemon Cream Cheese Buttercream for your next cake or batch of cupcakes to make a special baked sweet treat everyone will remember. Friends and family will sing your high praises over your fresh and lemony buttercream!

Bon appétit!



Lemon Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich, creamy, light & fluffy and packed with citrus flavor, this incredible buttercream is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and desserts. Pipes beautifully. | dessert filling frosting recipe


Lemon Cream Cheese Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Lemon Cream Cheese Buttercream

Rich, ultra-creamy, light and fluffy and packed with citrus flavor, this incredible buttercream frosting is made with lemon curd, has the texture of mousse and tastes just like lemon cheesecake! Perfect for refreshing spring cakes and pipes beautifully.


  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 4 ounces (½ 8-ounce package/113 grams) cream cheese, such as Philadelphia®, chilled from the fridge
  • ½ cup (120 grams) homemade or prepared lemon curd, such as Stonewall Kitchen
  • 1½ teaspoons (7.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted


Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese, lemon curd and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.



To intensify the lemon flavor in this buttercream, beat in 2 to 3 teaspoons of fresh lemon zest before adding confectioners’ sugar.

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. I’m a lemon fanatic, and yes, lemony and creamy DO go together wonderfully! 🙂 I love the story about your mother’s pie, and it sounds like she should have been proud of it. I’ve never been one to go out of my way to eat meringues or marshmallows, but I’ve found some that I do enjoy. Marshmallows must be charred or homemade for me to really enjoy them! This buttercream looks amazing, Stacy, and I’m pinning it to my frosting board! Have a wonderful weekend, friend. 🙂
    marcie recently posted…Kale and Napa Cabbage Salad with Greek Yogurt DressingMy Profile

    • Thank you, Marcie! I’m glad to hear that you are a fellow lemon fanatic. Our house is never without lemons at the ready in a big bowl. I hear you on the marshmallow thing…we are kindred spirits. 🙂 Thank you for dropping by and for pinning, my friend. Have a wonderful weekend!

  2. Yes, creamy and lemony do go together. I can taste my aunt’s lemon pie now. She called it fuzzy pie. It was so good.

    I want so bad to stick my finger in that bowl. Another sensational buttercream!
    Norma | Allspice and Nutmeg recently posted…Parmesan Sage Crusted Pork ChopsMy Profile

    • Aww…thanks, Norma! I’m glad you agree with creamy and lemony having a natural affinity for each other in desserts. Believe me, I did dip my finger into that bowl! This buttercream is that irresistible. 😉 Oh, wow…now I want to know all about your aunt’s “fuzzy” lemon pie! You have me intrigued. Food memories are some of the best memories. Have a lovely weekend, my friend!

  3. I don’t need anything to put this on, I think I could eat it with a spoon all on it’s own. This looks amazing Stacy ButterCreamQueen, that is your last name, right? 🙂
    The Café Sucre Farine recently posted…Double-Glazed Citrus Poppyseed Tea CakeMy Profile

    • Hahaha…thank you, Chris! My husband said the same thing this week. 😉 Now, I’m eager to share all the cake recipes. Have a lovely weekend, my friend!

  4. Oh my goodness. I just want to eat this with a spoon! I will restrain myself, but instead pin it for future use on a cake!

    • Thank you, sweet Nora! You will love this buttercream. Thank you for pinning for future use. Once you can have dairy again, you will have fun working with it. After all, your other blog’s name had the word “buttercream” in it. 😉 Have a fabulous weekend, my friend!

  5. You are 100% right – lemon and creamy just go together! I actually do follow your lemon Pinterest board and it is Out Of Control! And for that I thank you 😉

    This butter cream looks sublime! I love lemon curd and you just made it even better!
    Lindsey @ American Heritage Cooking recently posted…Loaded Reese’s Peanut Butter CookiesMy Profile

    • Thank you, Lindsey! I’m so glad you agree on the lemon and creamy situation. Hahaha! I know…I’ve been sort of on a lemony tear lately at Pinterest. 😉 Tasting this buttercream did it. I just knew I had to start a board dedicated to sweet lemon recipes. Thanks for stopping by and enjoy the rest of your weekend!

  6. This buttercream would be so good on my carrot cake bars, love the lemon!
    Laura (Tutti Dolci) recently posted…almond & blood orange pound cakeMy Profile

    • Thank you, Laura! Lemon curd is magical and works wonders in buttercream. And, I agree…this lemon buttercream would dreamy on your lovely carrot cake bars!

  7. Ok, this is my favorite one yet. Like you, I love all things lemon. I think I might even choose a lemon dessert over a chocolate one. :O
    I can’t wait to see what you have up your sleeve for this scrumptious buttercream!
    Jenn @ Once Upon a Tier recently posted…Chocolate Loaf Cake with a Mint Cream Cheese Swirl {Recipe}My Profile

    • Thank you, Jenn! I’m so glad you like this buttercream the best. Lemon curd does wonders to buttercream. I am looking forward to getting onto the cakes! 🙂

  8. This one I really need to give a go, Stacy! Love lemon- perfect for Springtime baking!
    whatjessicabakednext recently posted…Easter Egg Bundt Cake {with Ganache Icing}My Profile

  9. Lemony anything is my favorite! Especially around this time of the year… To be honest, I’ve lost track of how many lemons I’ve bought these past two weeks – I guess I love them way too much!
    This buttercream looks phenomenal my friend! I cannot wait to give it a go soon ;–)

    • Girl, I hear you…our lemon bowl is never empty. I even drink a mug of lightly sweetened lemon and warm water (I call it “lemon tea”) each morning, first thing. So healthy for you! Plus, we cook and bake with them often. Definitely give this lemon buttercream a go. You’ll love it!

  10. I need to get more ballsy with my buttercreams. Basic Vanilla is like, all I do. This looks great!
    Ashley Bee @ Quarter Life Crisis Cuisine recently posted…Jaeger Schnitzel — Kitchen WinsMy Profile

    • Definitely get more “ballsy” with your buttercream, Ashley! You won’t regret it. Thanks for stopping by and have a wonderful week ahead!

  11. You have me at lemon!! I am in love with anything lemon and this buttercream looks so creamy!
    Zainab @ Blahnik Baker recently posted…Lemon MacaronsMy Profile

    • Thank you, Z! I hope you’ll make this lemon buttercream soon. Thanks for dropping by and have a great week ahead!

  12. lemony cream cheese buttercream sounds fantastic!
    Sarah & Arkadi recently posted…Sour Cream Coffee CakeMy Profile

  13. I am such a lemon lover…this cream cheese buttercream sounds heavenly! I love how you switch it up!
    Jessica @ Jessiker Bakes recently posted…Whole Wheat Homemade Naan BreadMy Profile

    • Thank you, Jessica! You will love this lemon buttercream recipe using lemon curd. Thanks for stopping by and have a great week!

  14. I can think of so many ways on how to use this lemon cream cheese, I really love me some lemon in sweets!

  15. That’s it Stacy! One more decadent, mouthwatering, stuff-my-face-till-Iam-in-a-sugar-coma-as-I-have-no-selfcontrol buttercream recipe and I am giving up cake and investing in a trough!!! A Stacy’s Wicked Good Trough to hold ALL Stacy’s Wicked Good buttercream! 🙂
    Seriously this one looks so good – love your use of lemon curd in this…Oooh I so wish I had me a small blissful spoonful right now!
    Shashi @ http://runninsrilankan.com recently posted…Chocolate Freekeh MuffinsMy Profile

  16. Stacy, I’m right there with you when it comes to toppings… I very much prefer whipped dairy cream, too! I am so in love with all of your decadent buttercreams. And, this lemon recipe is definitely right up my alley! Pinning, for sure!
    Gloria // Simply Gloria recently posted…White Chocolate Peanut Butter Cookie Dough CupsMy Profile

    • Thank you, Gloria! I know you’ll love this buttercream. Thanks for stopping by and for the pin. Have a wonderful week, my friend!

  17. Mmmmm love that beautiful lemon yellow color!

  18. Lemon and cream definitely go together in an amazing way!! I can think of a wonderful spring cake that would be perfect for such a gorgeous icing! Beautiful Stacy!
    Maria | Pink Patisserie recently posted…Kentucky Butter CakeMy Profile

    • I’m glad you agree, Maria! Can’t wait to see your spring cake with this lemon buttercream on it. 🙂 Thanks for stopping by and have a great rest of the week!

  19. Awesome buttercream explanation! Also, that swirl is ridiculously beautiful.
    Erin | The Law Student’s Wife recently posted…Hot and Sour Noodle Stir Fry with Peanut ChickenMy Profile

    • Aww…thank you, Erin! I guess the recent practice from this series helped a little and the stars were aligned. 😉 Thanks for stopping by and enjoy the rest of your week!

  20. Oh my gosh—How amazing would this buttercream be on top of some lemon cupcakes! So so perfect for spring. Love that gorgeous swirl of frosting! pinned
    Sarah@WholeAndHeavenlyOven recently posted…Whole Wheat Strawberry Shortcakes (Updated Version)My Profile

    • Thank you, Sarah! I agree about those lemon cupcakes…perfect for spring with this lemon buttercream. I hope you try it soon! And, thank you kindly for the pin. 🙂

  21. Omg girl, yessssss! I just made a cake with verrry similar frosting and it was divine. I just want to dive head first into that first photo!!!
    Ashley – Baker by Nature recently posted…Strawberry Poppy Seed CakeMy Profile

    • Hahaha…thank you, Ashley! We seem to be on the same wavelength at times. It happens with bakers and seasonal recipes. I’ve been so drawn to everything lemon lately. Can’t wait to see your cake with a similar frosting! Headed to your blog now… 🙂

  22. Oh Stacy, this is absolutely Wicked Delicious! Love lemon curd and to marry so brilliantly with cream cheese and butter cream sounds heavenly:)
    Judit & Corina @Wine Dine Daily recently posted…Tomato Basil Mozzarella Orzo Salad PicnicMy Profile

    • Thank you, ladies! I hope you’ll give this special lemon buttercream a whirl this spring or summer. You’ll love it. Thanks for stopping by and enjoy the rest of your week!

  23. Stacy,we love your blog….there is always so much to learn and experiment and the way you describe your glorious recipes is amazing….it never fails to excite us to try it out right then….this butter cream is perfect with cupcakes for the summery noons now…thanks so much for the recipe our friend…HAVE A BEAUTIFUL DAY!!! 🙂

    • Aww…you’re back! Welcome back home, my friends. 🙂 We have all missed you. Thank you for the sweet reply. So happy to know that we’ll be corresponding via blog comments again and sharing our favorite recipes. Meanwhile, I cannot wait to hear all about your vacation. Please do share! Thanks again and have a wonderful rest of the week! 🙂

  24. Oh wow! Delicious, Stacy! Definitely the best thing about this is the swirled in lemon curd. This is a great reference post … so pinning!
    Helen @ Scrummy Lane recently posted…Roasted butternut squash & tomato soupMy Profile

    • Thank you, Helen! I’m glad you like this one. It is definitely a special lemon buttercream with the addition of the lemon curd. So creamy! Thanks for stopping by and for the pin, my friend. Enjoy!

  25. Oh Stacy, I love all your buttercream recipes but this one is my favorite so far since I am in love with anything lemon 🙂 This buttercream looks so creamy and I really can’t wait to try this and slather this on everything – pinning! Hope you have a wonderful week 🙂

    • Thank you, Kelly! I hope you enjoy this special lemon buttercream with lemon curd. Thanks for the pin and enjoy the rest of your week! 🙂

  26. This must be insanely delicious. You had me at lemon curd. 🙂 My husband will love this. I can already imagine him trying to stick his fingers in the bowl.

    • Thank you, Kathy! The lemon curd definitely contributes to this special lemon buttercream. It’s so easy to make, too. I hope you’ll make it soon for your husband and ice a pretty spring cake with it. Thanks for stopping by!:)

  27. I agree with Nora, can I eat it with a spoon please? 😉 You are so talented, Stacy!!!
    Todd | HonestlyYUM recently posted…After Dark DigestifMy Profile

    • Aww…thank you, Todd! You are too kind. You are the talented one, my friend. Thanks for stopping by and have a great rest of the week!

  28. This is one of my favorite buttercreams for the summer! It goes with almost anything – strawberry, blueberry…SO GOOD! I love that you added lemon curd – genius!
    Trish – Mom On Timeout recently posted…Monster Cookie Dough Ice Cream – No Machine Needed!My Profile

    • Thanks, Trish! You will love this version of lemon buttercream. I hope you try it soon. Thanks for stopping by, my friend!

  29. Beautiful buttercream, Stacy – I love lemon, and this buttercream of yours is my favorite one so far! I could spread it on anything and could not be trusted with a spoon, either. Can’t wait to read your new post about strange occurrences some involving Pinterest. 🙂 I am so short on time lately, it’s scary. We are in the process of packing and moving into a new place – only for a couple of months until our permanent place is available. What a pain. I’ll be packing, unpacking for the next 4 months, I am sure! 🙂
    Julia | JuliasAlbum.com recently posted…Asian chicken salad with noodles and peanut sauceMy Profile

    • Thank you, Julia! I’m glad this lemon buttercream is your favorite in the series. Yes! I’m looking forward to sharing the “Pinteresting problem” with a solution should it happen to anyone else. Hopefully, I can get that piece written to post next week. Right now, have been “snowed under” with spring cleaning. Hubby will be transferred out-of-state! More on that later. And, I’m trying to complete the next post series (3, I’m hoping) for Friday or Saturday. Why only 24 hours in a day, right? 😉 Packing and moving is so tiresome. We’ve done it several times…by ourselves. No fun! I hope your packing and moving goes smoothly and as effortlessly as humanly possible. Thanks for stopping by and try to enjoy the rest of your week! 🙂

  30. Oh this is definitely very spring-worthy!! The lemon cream cheese just sings Spring in my mouth – I feel like I can already taste it. I would slather this all over some pound bread, haha just the thought of that makes me drool 😛 this is super beautiful, as always, Stacy!! Love your homemade buttercreams!
    Julie @ Table for Two recently posted…Tomato, Kale, and Potato SoupMy Profile

    • Thank you, Julie! I hope you’ll try this special lemon buttercream using lemon curd soon. Perfect for your spring baking! Thanks for stopping by and have a wonderful rest of the week! 🙂

  31. Yes! I knew that I would see this flavor from you eventually. LOVE lemon desserts and I could just lick the entire bowl of this buttercream.
    Ashley | Spoonful of Flavor recently posted…One Pot Creamy Chicken PastaMy Profile

    • Thank you, Ashley! Well, Miss Smarty Pants, you certainly figured me out. 😉 I hope you’ll try this lemon buttercream soon. Thanks for dropping by and have a great rest of the week!

  32. The lemon buttercream would be especially nice on carrot cake.
    Karen (Back Road Journal) recently posted…Lamb Shanks With Gremolata Crumbs, Italian StyleMy Profile

  33. Your recipe sounds fantastic. I’m just a bit confused though. You mention that the secret is using the 1:1 ratio of butter to cream cheese, but I only see 4 oz of cream cheese listed in the recipe. Is this correct? 2 sticks of butter and 4 oz of cream cheese?
    Can’t wait to try this.

    • Hi there, Marilyn! Thank you for writing. I’m so glad you like this recipe for Lemon Cream Cheese Buttercream and you can’t wait to try it. 🙂 This recipe works very well for piping due to plenty of butter in the recipe whereas other conventional cream cheese buttercream recipes call for more cream cheese than butter. However, I am sorry you are confused. Please allow me to clarify. To answer your question… Yes. I stand by my statement, “The secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese.” This is for the base or standard recipe. This is how my Best Ever Cream Cheese Buttercream recipe is written. However, as with this recipe and the variations, for Chocolate-Nutella Cream Cheese Buttercream and Caramel Cream Cheese Buttercream, no butter was removed to ensure there is still enough butter in the recipe for beautiful piping. In these variations, part of the cream cheese was omitted to “make room” for or accommodate the lemon curd, Nutella or caramel with each consisting of ample fat to compensate for the fat in the omitted cream cheese. I mention this in the article, but you may have missed it. Again, no butter was removed. As I have stated prior, most conventional cream cheese buttercream recipes call for far more cream cheese (like the Mrs. Fields recipe I provided as an example) than butter. Marilyn, I hope this clarifies things and that I have answered your concern or question thoroughly and completely. Meanwhile, happy baking and buttercream making!

  34. Creamy and lemony definitely belong together! I cannot be trusted with a spoon around something like this, too, so I don’t blame you at all 🙂
    Bianca @ Confessions of a Chocoholic recently posted…AlfajoresMy Profile

  35. Love how you describe this buttercream – melts on your tongue! Sounds irresistibly good like all your buttercreams Stacy!
    Jeanette | Jeanette’s Healthy Living recently posted…Quinoa Kale Tomato Corn Salad Recipe {Video + Giveaway}My Profile

  36. This is the epitome of spring right here!!! I want to eat it with a spoon!! 🙂
    Ashley @ Wishes & Dishes recently posted…Strawberry Party PunchMy Profile

  37. I CANNOT get enough lemon right now! Perfect!
    Katrina @ In Katrina’s Kitchen recently posted…Donut CakeMy Profile

  38. I’d like to eat this with a spoon — a big one!
    Rachel Cooks recently posted…10 April Fool’s Day Recipes {Foods that will Fool you!}My Profile

  39. I love this color and I bet the flavor is amazing!!
    Kristen recently posted…Date Night, Grown Up Shrimp and #ApothicWhiteMy Profile

  40. I can’t wait to try this! I never would have thought of using lemon curd. I might have to wait a few weeks, since I’m a little over baking right now due to the mass amount of sweets I’ve baked up this week for Easter, but hopefully in a few weeks I’ll get around to trying this recipe out!

    • Thank you, Colleen! It’s the perfect buttercream for spring and summer cakes or cupcakes, so waiting a little later is just fine. 🙂 Thanks for stopping by and Happy Easter!

  41. Can you please suggest a cupcake recipe to go with this lemon buttercream? I can shamelessly eat the entire bowl with a spoon, but I probably should at least act like I want a cupcake to put it on… 🙂 Thanks!

    • Hi there, Rebecca! Hahaha! 🙂 Thank you for writing. Please accept my apologies for the tardy reply. I have been away from blogging for several months due to illness. I am thrilled that you enjoy this recipe as much as I do. But, can you believe I don’t have a single cupcake recipe posted to my blog yet? I am working on it. Also, I will be posting my recipe for Lemon Velvet Layer Cake soon, in the coming New Year. So, look for that recipe soon! Once again, thank you for writing. And… Happy New Year!

  42. Hi Stacy,
    I can’t wait to try this recipe. Lemon and cream cheese my two all time favourites. Does this recipe crust well as I would like to use it on a cake I am covering with fondant?

    • Hi there, Angela! Thank you for writing. I love lemon and cream cheese together, too. Mmmm. 🙂 To answer your question, no. This buttercream recipe does not crust as you would expect and I would not recommend it for piped fondant embellishments. Sorry about that! You will definitely want to use a good crusting buttercream for your purposes. You’ll just have to whip up a batch of lemony cupcakes or a lovely layer cake to use this fabulous buttercream recipe. (Oh, darn! ;)) Thank you for taking the time to write, my friend. Meanwhile, happy baking and…best wishes to you and yours for a happy and meaningful Thanksgiving Day celebration!

  43. Have to confess that when I finished frosting my white two layer with this awesome stuff, I used up the leftover by joining gingersnaps with it and eating them with a cup of hot tea! Oh Glory!

    • Brilliant, Nancy! I just love this idea because lemon and ginger have such a natural affinity for each other. Thanks for sharing your tip and I’m so glad you enjoy this recipe as much as I do!

  44. OH – THIS STUFF IS AMAZING! I love it, thanks for sharing. It tastes just like the icing you get on the Costa Coffee Lemon Cake here in England.

    • Thank you for the positive feedback, Sarah! My pleasure. I’m so glad you enjoyed this recipe as much as we do at our house! 🙂

  45. Alishia Cox says:

    This recipe is mouthwatering!!! Did the lemon curd make it yellow or did you use food coloring?

    • Hi there, Alishia! The pretty yellow color comes right from the lemon curd. But, if you did want to punch it up a bit, say for a child’s cake, you could definitely do that. Here is a link to my Resources page here on the blog. Scroll down and you can read where I buy my all-natural food coloring by ChefMaster. Thanks for dropping by and I hope you will make this divine Lemon Cream Cheese Buttercream soon. You will love it!

  46. Beisy Rodriguez says:

    Hello Stacy,
    I’m writing from Panama City, Panama. I tried your recipe last night to ice my sister’s carrot birthday cake and it was WONDERFUL! This stuff is something else. My family was eating the left overs right from the bowl with their fingers, actually fighting for the bowl (LOL). One question, the consistency of the buttercream was too loose. We live in an extremely hot weather. How can I tighten the consistency without losing the lemony kick? I’m afraid that adding more confectioner’s sugar will kill the lemon feel somehow. Please advise. Have a wonderful weekend!

    • Hi there, Beisy!

      Thank you for writing with such a great question and for complimenting me on this fabulous recipe for Lemon Cream Cheese Buttercream. It is a favorite at our house and I’m so glad your family enjoyed it.

      Warm kitchens, particularly hot days or warm climates can definitely play havoc with buttercreams. Here are some tips to prevent separation, loose consistency or buttercreams that are just too soft to work with:

      1. Use only slightly softened butter (not room temperature as this will yield butter that is too soft to work with for this recipe) and let your heavy-duty stand mixer work out any lumps during beating before adding the cream cheese.

      2. Next, use your brick of cream cheese well chilled right from the fridge. No softening necessary. Just let your mixer do the work beating the cream cheese into the butter.

      3. Do not over-whip buttercream in a warm kitchen, as this will yield a buttercream that is too soft to work with. Work quickly.

      4. If necessary, for instance on a very warm day, place your mixing bowl in the fridge and stir the buttercream with a rubber spatula every 10 minutes or so until desired consistency is reached. This process will definitely keep the buttercream from getting too soft and separating.

      5. Use vegetable shortening to prevent buttercreams from separating. If planning on serving a cake using this Lemon Cream Cheese Buttercream recipe on a warm day, consider subtracting a few tablespoons of butter (perhaps up to 4 tablespoons) and use palm shortening in an even swap as it will hold up to the warm temperatures better than butter. Palm shortening is so much better than regular vegetable shortening or Crisco®. I use Spectrum® brand as it is all-natural, organic and non-hydrogenated. It does not feel waxy on the tongue like Crisco® and is even healthier for us. It is my go-to shortening whenever I need to firm up a buttercream.

      Beisy, I hope that I have answered your question thoroughly and completely. I just know that your next batch of Lemon Cream Cheese Buttercream will be fabulous! Thanks again for writing.

      Meanwhile, happy baking and buttercream making!


  47. Hi Stacy
    Thank you so much for this recipe, it sounds great and would like to try it out for the first time. I am planning to make a citrus cake and use this as a filling for each layer. However i would like to decorate my cake with fondant. Is this advisable? Will the cream cheese in this frosting react negatively with the fondant. I ask this because I was told to never use cream cheese frosting with fondant as it melts the fondant. I would greatly appreciate your advice.

    • Hi there, Noku!

      Thank you for writing with such a great buttercream and cake decorating question. 🙂

      Yes, it is true. Since cream cheese has significant moisture, it will play havoc with fondant-covered cakes or fondant decorations when cream cheese buttercreams are used to frost a cake. Fondant and fondant decorations or embellishments adorning the cake will definitely break down and slowly melt. Not pretty. 🙁

      In addition, since cream cheese buttercream frostings need refrigeration, this also causes problems for the fondant due to condensation forming on the fondant surface as it is brought to room temperature in the form of small beads of moisture that will eat into the beautiful alabaster finish of the fondant. Not good.

      Here is my recommendation should you wish to create a cake with a ‘fondant-look’ (without covering or enrobing it in fondant) and have exceptional flavor yet still have the option of decorating with fondant flowers, etc. Try my recipe for Best Ever Decorator’s Cream Cheese Buttercream to frost your cake. It will marry beautifully with this recipe for Lemon Cream Cheese Buttercream. This particular cream cheese buttercream, developed for cake decorating, has a higher sugar content, lower moisture content and crusts.

      Using a crusting buttercream such as this recipe, for Best Ever Decorator’s Cream Cheese Buttercream, to create a ‘fondant-look’ by employing the ‘Viva Method’ of smoothing it to resemble fondant, will also keep the moisture levels down from the cream cheese (due to the higher sugar content) and allow for some fondant decorations.

      There is one caveat with this approach, however. I would strongly suggest that you add the fondant decorations last minute to ensure they do not have even the slightest chance of breaking down or melting before slicing and serving the cake. For instance, if the cake is being transported to an off-premise venue, bring the fondant decorations separately and place them onto the cake once it is placed where it will be viewed and photographed before slicing and serving.

      Noku, I hope that I have been helpful to you in answering your questions thoroughly and completely. I greatly appreciate your interest in Wicked Good Kitchen and my recipes and hope you will try these methods with your citrus cake. Your cake sounds wonderful!

      Good luck and happy baking, buttercream making and cake decorating!



  1. […] Lemon Cream Cheese Buttercream from The Wicked Good Kitchen […]

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