Lemon Cream Cheese Frosting recipe
This lemon cream cheese frosting is a tart and creamy, sweet and silky frosting that’s bursting with lemon flavor. Learn how to make lemon cream cheese frosting from classic cream cheese frosting that’s perfect for topping or filling cakes, cupcakes and cookies. You may even find yourself enjoying this cream cheese lemon frosting all on its own.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 zester optional
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 4 cups (480 g) powdered sugar
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
Instructions
- Pull out the butter and cream cheese about 30 - 60 minutes before you want to make the frosting.
- Cream together softened butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed. Stop and scrape down sides of bowl as needed.½ cup (113 g) unsalted butter, room temperature, 8 oz. cream cheese, room temperature
- Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4 cups (480 g) powdered sugar
- Once all the sugar has been added, mix in the vanilla extract, salt and lemon juice. Beat on medium-high until the lemon cheese cake frosting is fully incorporated and your desired consistency.2 tablespoon (30 ml) lemon juice, 1 teaspoon (5 ml) vanilla extract , ¼ teaspoon salt
- If the frosting is too soft to pipe onto your preferred dessert, transfer the frosting to the fridge for 20 - 30 minutes.
- Top your preferred cake, cupcakes, cookies or even brownies with this incredibly delicious lemon frosting. Top with lemon zest if desired.
Notes
Store the cream cheese frosting with lemon an airtight container to store in the fridge for one week.
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