¡ 12-oz cream cheese, room temperature
¡ 8-oz sweet butter, room temperature
¡ 2 cups (about 8oz) powdered sugar
¡ ¼ cup heavy cream
¡ 1 cup lemon curd
Using an electric mixer with the paddle attachment, cream the cream cheese and the butter until fluffy
Gradually add the powdered sugar
Add the heavy cream, continue mixing just until blended
Add the lemon curd and beat until just incorporated into the cream cheese mixture
Transfer frosting to a large bowl, and cover
Refrigerate frosting until spread able- at least 8hrs (can be made up to a day in advance of use)
*If doubling, make frosting in two batches
BON APPÉTIT, JUNE ’94
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