Lemon Cream Cheese Cake Filling
A bright and tangy lemon cream cheese filling that adds a delightful burst of flavor to cakes and desserts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Mixing and Folding
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
Instructions
- Soften the cream cheese in a large mixing bowl, beating until smooth.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the lemon juice and lemon zest until fully incorporated.
- In another bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the lemon cream cheese mixture until smooth.
- Use the filling to layer cakes, fill cupcakes, or use in a lemon dump cake.
Notes
Store leftover filling in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg