Lemon Cream Cheese Cake Filling
A creamy and zesty lemon filling perfect for cakes and cupcakes that transforms ordinary desserts into extraordinary treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Fills about 12 cupcakes or one layer cake 1x
- Category: Dessert
- Method: Mixing and Folding
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Beat the cream cheese with powdered sugar until smooth.
- Add fresh lemon juice, lemon zest, and vanilla extract, mixing well.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Use immediately to fill cakes, cupcakes, or desserts.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg