Lemon Curd Buttercream

Why You’ll Love This Lemon Curd Buttercream

• No powdered sugar - Uses sweetened condensed milk for a silky, smooth finish.
• Easy to make - Just three ingredients and a few minutes of mixing to create this delicious lemon curd buttercream icing.
• Bright lemon flavor - Lemon curd adds tang and richness to the buttercream.
• Perfect consistency - Whipped and airy, yet stable for piping onto cakes.
• Versatile - Great for cakes, cupcakes, and filling pastries with this tasty lemon curd buttercream frosting.

I have over 60 buttercream flavors on my Cupcake Savvy's Kitchen YouTube channel, and this is one of my favorite variations, especially the lemon curd buttercream.

Ingredients Needed

This recipe makes 4 ½ Cups (Enough for 24-36 Cupcakes using lemon curd buttercream).

• Unsalted Butter (500g / 2 ¼ cups, softened) - This is the base of Russian buttercream, giving it structure and richness. Unlike traditional buttercreams, it doesn't rely on sugar for texture. Use unsalted butter to control flavor and avoid excess saltiness. It should be softened but not melted-too cold, and it won't whip properly; too warm, and the buttercream may turn greasy.
• Sweetened Condensed Milk (395g / 14 oz, full can) - This replaces powdered sugar and gives the buttercream a smooth, creamy consistency with natural sweetness. Unlike American buttercream, which gets structure from sugar, Russian buttercream is stabilized by emulsified butter and condensed milk. Use full-fat sweetened condensed milk, not evaporated milk, as it lacks the necessary sugar content for lemon curd buttercream.
• Lemon Curd (½ cup / 120g, chilled) - Adds bright citrus flavor that balances the richness of butter and sweetness of condensed milk, forming the lemon curd buttercream. Both store-bought and homemade lemon curd work well, but homemade allows more control over sweetness and tartness. Keep it chilled before adding, as warm curd can make the buttercream too soft.
• Yellow Gel Food Color (Optional) - Enhances the natural yellow hue of the buttercream for a more vibrant lemon look. Gel food coloring is best because it gives intense color without affecting the texture, unlike liquid food coloring. A couple of drops is enough to brighten the color of lemon curd buttercream without overpowering the natural lemon shade.

How To Make

• Whip the Butter (2-5 minutes): Add softened butter to a mixing bowl. Use a hand mixer or a stand mixer with a paddle attachment. Beat on medium-high speed until the butter is light, fluffy, and pale in color. This step helps create a smooth, airy texture.
• Add Sweetened Condensed Milk (1-2 minutes): Pour in the entire can of sweetened condensed milk. Beat on medium speed until fully combined, stopping to scrape down the sides of the bowl. The mixture should become smooth and creamy.
• Incorporate Lemon Curd (1 minute): Add chilled lemon curd and mix until fully incorporated. Scrape the bowl again to make sure everything is evenly mixed. The buttercream should have a silky consistency with a light citrus flavor.
• Optional: Add Yellow Gel Food Color: If you want a brighter lemon shade, mix in a couple of drops of yellow gel food color. Beat until the color is evenly distributed.
• Remove Air Bubbles: To get a smooth buttercream, mix on low speed for a few minutes using a paddle attachment, or use a rubber spatula to press the buttercream against the sides of the bowl. This step helps eliminate excess air for a silky finish.
• Ready to Use: The buttercream is now ready to frost cakes, pipe onto cupcakes, or fill pastries. Use immediately or store in an airtight container in the fridge for up to a week. If refrigerated, let it sit at room temperature for 30 minutes before rewhipping for the best consistency.

Fay's Tips for the Best Lemon Curd Buttercream

• Use room temperature butter - This helps the buttercream whip up light and fluffy.
• Chill your lemon curd - Warm curd can make the buttercream too soft.
• Whip the butter properly - Beating it for a few minutes creates an airy texture.
• Use a paddle attachment - This reduces air bubbles, keeping the frosting smooth.
• Store in an airtight container - Refrigerate for up to a week, or freeze for up to three months.
• Rewhip before using - If refrigerated, bring to room temperature and mix again for the best texture.

How to Use Lemon Curd Buttercream

This buttercream isn't just for cupcakes-it's a versatile frosting that works for many desserts:

• Frost cakes smoothly or add texture.
• Pipe beautiful swirls, rosettes, or ruffles.
• Use as a layer filling between cake layers.
• Apply a crumb coat before fondant or a final coat of buttercream.
• Pipe on cupcakes for a rich, creamy topping with lemon curd buttercream.
• Sandwich between cookies for a soft filling.
• Fill macarons with this lemon curd buttercream.
• Pipe inside cream puffs or eclairs for a citrusy filling as an alternate to pastry cream.

Make It Snap It Share It!

If you make one of my desserts, I'd love to see it! Tag me on Instagram or Facebook so I can check out your creation. I'll be re-posting my favorites and giving you a shout-out in my stories. It's always fun to see your twists on my recipes, so don't be shy-snap a pic and share it!