This post is dedicated to my friend Michelle B. These are for you sweetie!
The first time I made thee cupcakes my family went a little banana’s. This became the go to recipe for pot lucks and birthday dinners. They could not get enough of them. I however was kind of tired and looking for something new. So I didn’t make them for about a year.
Last spring I wanted to make something special as a hostess thank you gift for a party I was attending. When I was shuffling through my recipe file I came across these lemon lovelies and knew I had my gift. They were a huge hit and many of my friends have been begging me for the recipe.
So here it is. Have fun and let me know how you like them.
Celebrate the Feast!
lemon cream cheese icing
adapted from wilton.com
1 cup (2 sticks) butter, softened
2 packages (8 oz. each) cream cheese, softened
8 cups sifted confectioners’ sugar (about 2 lbs.)
1 tablespoons milk
1/4 cup lemon curd
1 teaspoon lemon zest
blueberries for garnish
Makes: About 5 1/2 cups of icing.
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
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