Lemon Cream Cheese Frosting
Lemon Cream Cheese Frosting is tangy, refreshing, and not too sweet. I use a lot less sugar than most other recipes and find that it tastes a whole lot better this way. It boasts the perfect consistency and flavor for topping cakes, cupcakes, and more.
Servings: 1 batch
Equipment
Ingredients
- 12 oz cream cheese room temperature, 340 g
- 6 oz unsalted butter room temperature, 170 g
- ½ teaspoon pure vanilla extract
- Zest of 1 lemon
- 1 ¼ cup powdered sugar 125 g
Instructions
- In a large mixing bowl or a stand mixer bowl, cream softened butter and cream cheese together until thoroughly mixed and creamy.
- Add vanilla extract and lemon zest, and beat to combine.
- Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until fluffy.
- Use a pastry bag fitted with a piping tip of your choice and/or an offset spatula or butter knife to add frosting to cakes, cupcakes, cookies, etc.
Notes
- You can add lemon extract to the frosting for additional flavoring or in place of lemon zest if you don’t have any lemon. However, note that fresh lemon zest is preferred.
- You can try other citrus zest like orange, lime, or grapefruit in this lemon cream cheese frosting recipe instead of lemon zest to create a different flavor.
- This recipe is enough for a dozen cupcakes, or even up to 18 depending on how much you add to each one. It would also be enough for a two-layer 6-inch cake, or a two-layer 8-inch cake if frosted sparingly.
Nutrition
Serving: 639g | Calories: 2876kcal
