Cream Cheese Buttercream from "Bravetart"

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

12 ounces milk, any percentage will do (about 1 ½ cups; 340g)

1 vanilla bean, split lengthwise

8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)

1 ½ ounces cornstarch (about ⅓ cup, spooned; 45g)

3 large eggs, straight from the fridge

½ ounce vanilla extract (about 1 tablespoon; 15g)

16 ounces full-fat Philadelphia cream cheese, softened to about about 65°F (2 eight-ounce packages; 455)

12 ounces unsalted butter, softened to about 65°F (3 sticks; 240g)

1 ounce freshly squeezed lemon juice (about 2 tablespoons; 30g)

Directions at seriouseats.com

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