I need to make lemon filling for a yellow cake today! I was wondering if anyone has mixed in the lemon curd with buttercream or if this was even a good idea? I usually use the lemon curd all by itself...
I think you can do this.
Let's see if someone else chimes in....
I just saw this posted on another thread.
PostPosted: Sat Feb 11, 2006 6:31 am
One of my favorite fillings is 1 part lemon curd to one part buttercream. It is excellent. You could substitiute any kind of curd--gives it a bit of tang mederated by the buttercream. With the Vanilla cake--the sky is the limit. Adding any fruit preserve plain or with buttercream is good. You can also add a bit of fruit puree to the buttercream for filling.
I haven't done it with lemon curd, but I have used orange curd...made the same as lemon, but with oj juice & zest. It is divine!! Give it a try with the lemon & I bet you'll love it!
I have done this and it is great.!!!
I do it with IMBC and it's divine!!!
Mmmmmmm! Lemon curd between the layers and mixed with buttercream outside. It's the BEST! Just don't put too much curd in the mixture. It will get runny if you overdo it.
Yes!!! I mix it with IMBC and it's fabulous!!!!!! Everyone always compliments it!!
I do it because some people find the lemon curd to be too much. So i tone it down with BC it's great and you get a tangy sweet sour taste.
I've never done it with regular BC, but its great mixed with IMBC, and I imagine it would be good with regular BC too!
I mix it with buttercream and everyone loves it!
In my experience doing this it depends totally on what kind of butter cream recipe you use. If you use an Italian or Swiss butter cream, which involves a meringue and real butter, adding a curd or even preserve to it has to be done very carefully. Add just a bit too much and it separates. a 1:1 ratio of curd to buttercream is too much curd. If you are using raw powdered sugar and shortening or Sweetex it's probably not as crucial, but I don't use that butter cream-- ever.