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Lemoncello Frosting

stresseddesserts
By: stresseddesserts
Posted 04/13/10 • Last updated 04/13/10 • 197 views • 11 comments

Posted by stresseddesserts

This is one of my favorite lemon frosting/filling recipe. This goes well with coconut cake/cupcakes too. Goes very well with any berries. I use this to fill my lemon cake and then add fresh raspberries in each layer. Very summerish feeling! Smells amazing!

Ingredients

  • Lemoncello Frosting 1 - 1/2 cups Powder Sugar 3/4 cup unsalted butter, softend 1 - 1/2 tbsp whole Milk 4 Tbsp prepared Lemon curd Lemon zest (optional) 1 tsp Lemoncello liquer (optional)

Instructions

Whip butter & sugar on High speed (scrape down) for 5 min until light & fluffy, on low speed add milk (add lemoncello liquer) continue to whip on high for a minute, then fold in lemon curd & Lemon zest

Comments (11)

HauteCoutureCookies 4/14/10 at 10:17am
I just saw this and realized I have all these ingredients (except the Lemoncello) and decided to whip it up real quick. It tastes DELICIOUS! Quick and easy. Thx...
aracely30 4/14/10 at 11:24pm
OMG I Have a bottle of lemoncello that my best friend gave to me, I was thinking how could I use it,now thanks to you I will do this BC sounds delicious!!!! Thanks!!!! :)
verybusygirl 4/15/10 at 5:40am
Does this icing crust?
stresseddesserts 4/15/10 at 10:41am
Hmm Im not sure if it crusts, I usually use it for filling.. But if anyone tries thus lmk :) thx for the comments
Canadiancookie2 4/15/10 at 8:06pm
By lemon curd, do you mean lemon pie filling or lemon pudding ? I would appreciate you letting me know, so that I may make this yummy looking recipe too. Thank you.
stresseddesserts 4/16/10 at 9:21am
Lemon curd spread, I use the one from a jar by Dickonson's.. Curd is made from eggs & butter.. It's not from a pudding mix. (it's by the jams & jelly section)
beachmama 4/22/10 at 12:56pm
I was looking for a lemon filling recipe and this looks like it might be just right. Do you refrigerate your cakes with this filling? I am going be covering it in fondant and then traveling for 1 1/2 hrs and want to make sure it's all in one piece and edible when I get there. Thanks for the recipe!
stresseddesserts 4/22/10 at 11:44pm
I used this for my 4 tier fondant cake, I refridgerated the cake overnight and it stayed nice & firm for 6 hours at room temp.
pammadee61 5/23/10 at 6:52pm
this recipe sounds so good. I think that it will go great with the Margarita cupcakes or cake I'm putting these two together.
OCakes 6/23/10 at 3:40pm
I only had 2% milk, and no lemoncello, however I used "real" lemon juice & it has a hint of lemon taste. The consistency is good. Just what I was looking for - thank you!
donkeemom 7/24/10 at 1:27pm
Thank you, thank you, thank you for sharing this amazing recipe! I used it to fill cupcakes for a wedding.....everyone loved it. It was a hot humid July day outdoors and this recipe held up great. The texture is wonderful and the flavor is delicious.....my family loves this one! It's a Keeper!
Cake Central › Recipes › Lemoncello Frosting