I am wanting to make a really thick creamy type of filling, but really stable and not 'oozing'. I usually use basic buttercream filling with candies or cookies or flavors added in of some kind. Otherwise I may use a thin layer of fruit jam between layers. Now I would like to fill about an inch high space between 2 layers that is NOT buttercream. I wondered if this 'curd' I have heard about is stable or is it like a pudding? Any other tips out there for a really good thick stable creamy type of filling? I like cream cheese but Its just a little heavier than I'm wanting. I once had a piece of cake that had a light & fluffy " but " super-stable filling that had a hint of lemon flavor. I am unable to track down the resource for that cake so I can't ask that person unfortunately. Hoping this post will help tho

Anyone?.... Please?