This is one of my favorite lemon frosting/filling recipe. This goes well with coconut cake/cupcakes too. Goes very well with any berries. I use this to fill my lemon cake and then add fresh raspberries in each layer. Very summerish feeling! Smells amazing!


  • Lemoncello Frosting
  • 1 – 1/2 cups Powder Sugar

  • 3/4 cup unsalted butter, softend
  • 1 – 1/2 tbsp whole Milk
  • 4 Tbsp prepared Lemon curd
  • Lemon zest (optional)
  • 1 tsp Lemoncello liquer (optional)


  1. Whip butter & sugar on High speed (scrape down) for 5 min until light & fluffy, on low speed add milk (add lemoncello liquer) continue to whip on high for a minute, then fold in lemon curd & Lemon zest


HauteCoutureCookies Says... 2010-04-14 10:17:32

I just saw this and realized I have all these ingredients (except the Lemoncello) and decided to whip it up real quick. It tastes DELICIOUS! Quick and easy. Thx...

aracely30 Says... 2010-04-14 23:24:43

OMG I Have a bottle of lemoncello that my best friend gave to me, I was thinking how could I use it,now thanks to you I will do this BC sounds delicious!!!! Thanks!!!! :)

verybusygirl Says... 2010-04-15 05:40:34

Does this icing crust?

stresseddesserts Says... 2010-04-15 10:41:13

Hmm Im not sure if it crusts, I usually use it for filling.. But if anyone tries thus lmk :) thx for the comments

Canadiancookie2 Says... 2010-04-15 20:06:01

By lemon curd, do you mean lemon pie filling or lemon pudding ? I would appreciate you letting me know, so that I may make this yummy looking recipe too. Thank you.

stresseddesserts Says... 2010-04-16 09:21:23

Lemon curd spread, I use the one from a jar by Dickonson's.. Curd is made from eggs & butter.. It's not from a pudding mix. (it's by the jams & jelly section)

beachmama Says... 2010-04-22 12:56:39

I was looking for a lemon filling recipe and this looks like it might be just right. Do you refrigerate your cakes with this filling? I am going be covering it in fondant and then traveling for 1 1/2 hrs and want to make sure it's all in one piece and edible when I get there. Thanks for the recipe!

stresseddesserts Says... 2010-04-22 23:44:54

I used this for my 4 tier fondant cake, I refridgerated the cake overnight and it stayed nice & firm for 6 hours at room temp.

pammadee61 Says... 2010-05-23 18:52:57

this recipe sounds so good. I think that it will go great with the Margarita cupcakes or cake I'm putting these two together.

OCakes Says... 2010-06-23 15:40:37

I only had 2% milk, and no lemoncello, however I used "real" lemon juice & it has a hint of lemon taste. The consistency is good. Just what I was looking for - thank you!

donkeemom Says... 2010-07-24 13:27:41

Thank you, thank you, thank you for sharing this amazing recipe! I used it to fill cupcakes for a wedding.....everyone loved it. It was a hot humid July day outdoors and this recipe held up great. The texture is wonderful and the flavor is family loves this one! It's a Keeper!

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