Lemon Curd Buttercream

Lemon curd buttercream piped in tall ruffled swirls, topped with a fresh lemon slice and mint leaves

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This smooth and creamy lemon curd buttercream has a rich, velvety texture and a bright citrus flavor. The addition of lemon curd gives it a balanced sweetness with a tangy kick. Perfect for frosting cakes, piping onto cupcakes, or filling pastries, this buttercream pairs well with vanilla, lemon, or berry-flavored desserts.

Prep Time 10

Total Time 10

Servings Cups

Calories 1170kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (2¼ cups) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
120 g (0.5 cups) lemon curd chilled
yellow gel food color optional

INSTRUCTIONS

Add softened butter to a mixing bowl. Beat with an electric hand mixer or a stand mixer fitted with a paddle attachment for 2-5 minutes until light and fluffy.
Pour in the full can of sweetened condensed milk. Mix for another 1-2 minutes until smooth and well combined.
Add lemon curd and mix for at least 1 minute, scraping down the bowl as needed.
If using yellow gel food coloring, add a few drops and mix until evenly incorporated.
To remove air bubbles, mix on low speed for a few minutes with the paddle attachment or use a rubber spatula to press the buttercream against the bowl’s sides.

NOTES

Use room temperature butter for a smooth consistency.
Chill the lemon curd to prevent the buttercream from becoming too soft.
Beat the butter well before adding other ingredients to make it light and airy.
Store in an airtight container in the fridge for up to one week or freeze for up to three months. To use, let buttercream sit at room temperature for 30 minutes before rewhipping for the best consistency.

NUTRITION