Cake Central › Recipes › Lemon Cream Filling

Lemon Cream Filling

Mamacitadedos
By: Mamacitadedos
Posted 08/31/09 • Last updated 05/15/09 • 1247 views • 31 comments

Posted by Mamacitadedos

I was looking for a creamy lemon filling that did not require cooking and came across a nice recipe on cooks.com that was paired with an Angel Food cake recipe. I have altered their recipe a little. This makes a nice light and fluffy creamy lemon filling.

Lemon Cream Filling

Ingredients

  • 1- 8oz pkg cream cheese softened 1 1/2 c whipping cream 1 pkg instant Lemon Pudding mix 1 tsp lemon extract 1/2 c granulated sugar

Instructions

  1. 1: In a large mixer bowl cream sugar and softened cream cheese.
  2. 2: Add pudding mix and extract; mixing just till combined.
  3. 3; Slowly add in the whipping cream; mixing till throughly combined and fluffy. Probably not very nutritional since it's part of a dessert. :) Happy eating.

Comments (31)

Jackal 11/3/09 at 8:45am
How much does this fill for a cake, I need to do a half of sheet would this be enough???
wrockee 11/12/09 at 2:52pm
I doubled the recipe a couple of weeks ago and it filled a 12x18 and a 10 inch round.
wrockee 11/12/09 at 2:53pm
I am going to try this with chocolate pudding and vanilla extract for my daughters birthday cake tomorrow!
Jackal 11/13/09 at 1:08pm
I love this receip, it is nice and fluffy and just the right amount of lemon flavor, also this fiiled a 11x15. I will continue to use this for anyone who request lemon filling!
LeeBD 11/19/09 at 5:27am
one question: do you beat whipping cream first and fold in other ingreds. or beat all together?
Mamacitadedos 12/17/09 at 9:45am
Hi LeeBD...I only beat the creamcheese and sugar first and then added the other ingredients.
Mamacitadedos 12/17/09 at 9:46am
Thanks my CC friends for trying the recipe. I'm glad you all liked it. I use this recipe for all my fillings and only change the pudding/extract combo. I love it, so far I've had a lot of positive reviews from those who have tried it.
ideasinicing 1/1/10 at 8:56pm
Is this filling stable enough to use in tiered cakes?
Mamacitadedos 1/13/10 at 1:19pm
Hi Ideasinicing, I used this recipe and substituted raspberry for the flavor to go with the silver wedding cake in my photos. I had no problems with it in there.
cookiedecorator 1/31/10 at 10:23am
The first time I tried this recipe I thought it was excellent though a little too sweet. Tried it again and left out the sugar and that did the trick. I think the sweetness of the pudding is enough to make an excellent filling.
MGCmom 3/7/10 at 3:42pm
I made a batch of this filling today to try it out, and it is sooooo yummy! I am going to be using it for my husband's grandmother 80th birthday party. Thanks for sharing!!! I will let you know what they think after the weekend. I am pumped.
bmarlow001 3/29/10 at 7:09pm
I looooooooove this recipe! I have used it 3 times and get so many AWESOME comments on it :) I'm ac tually about to make some cupcakes and fill them with it.. yuuuuum!
Mamacitadedos 4/8/10 at 12:18pm
Cupcake filling...how did that work out bmarlow001?? I never thought to put it into cupcakes...and I've been looking for a good cupcake filling. :D
tron 4/20/10 at 2:24pm
Sounds yummy.....can't wait to try it as well!!!
SweetCicely 4/30/10 at 8:35pm
I found this to be "perfectly" lemony, not overpoweringly flavored as lemon fillings can sometimes be. Very light and fluffy! I used it with white cake, and added thinly sliced fresh strawberries to each layer (layer of filling, topped with strawberries) It was so light and wonderful for spring!
bmarlow001 6/15/10 at 6:12pm
Mamacetadidos - I just got the cupcake filler tip from wilton and stuck it in the center of my cupcakes.. I made them for work and everyone L-O-V-E-D them! :) I don't even work there anymore and I get orders for cakes with this same filling!
pinksugarcake 6/18/10 at 5:47am
Think this filling will be OK unrefrigerated for a wedding cake? I planned to do homemade Lemon Curd but I think I need to change b/c of the eggs?
JeannieLudwig 6/23/10 at 2:12pm
What size instant pudding box do you use?
Meg206 8/4/10 at 9:21am
I love this filling!! It is so easy... I didn't even measure anything. I creamed the cream cheese with a little bit of sugar (not quite 1/2 cup because I didn't want too sweet) then added all the other ingredients and whipped until fluffy. I used a whole small carton of heavy whipping cream and it was perfect (added a little at a time to make sure it wouldn't be too thin). It tastes so light an refreshing. I can't wait to try in other flavors. Made enough to fill a 10inch and 8inch round, with a little left over. Thank you!!! =)
Meg206 8/4/10 at 9:44am
Any ideas on how to make this peach flavored? Would peach jello work instead of the pudding? And maybe just vanilla extract? Has anyone tried?
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