1- 8 ounce package cream cheese, softened
1/4 cup softened butter(salted or unsalted)
1/2 cup powdered sugar
1 tblsp finely grated lemon peel
1/4 cup fresh squeezed lemon juice
4-6 cups non-dairy whipped icing(Bettercreme) (can use topping but your filling will be slightly less firm…still very good)
Beat cream cheese, butter, powdered sugar and peel until smooth and creamy. Add juice and mix just until combined. Add 2 cups of the whipped icing and blend well. Fold in the remaining 2-4 cups(depending on how lemony you like it)of the whipped icing.
Fill between layers. This can also be used to ice the cake. The cake above was filled and iced with the above recipe.
Pansies made of royal icing.
The flavor is best if filled cake is allowed to rest overnight in refrigerator. Iced cake can also be successfully frozen if placed in a cake container(for obvious reasons, I don’t recommend placing wrap directly on cake surface.
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