Lemon Cream Cheese Frosting
Lemon cream cheese frosting is quick and easy to make, and it has the perfect consistency for piping onto cakes and cupcakes.
Ingredients
- ¾ cup unsalted butter softened (170 grams; 1.5 sticks)
- 3 cups powdered sugar (360 grams)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 tablespoon freshly grated lemon zest
- 8 ounces brick-style cream cheese softened and cubed (226 grams; 1 block)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.¾ cup unsalted butter
- Mix in half of the powdered sugar on low speed until well combined, then mix in the remaining half of the powdered sugar.3 cups powdered sugar
- Add the lemon juice and lemon zest and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.1 tablespoon fresh lemon juice, 1 tablespoon freshly grated lemon zest
- Add the cubed cream cheese and continue mixing on low speed until fully combined. I recommend stopping a few times to scrape the bottom and sides of the bowl. If needed, you can mix for 30 seconds to 1 minute on low speed to ensure that the cream cheese is fully mixed in and no lumps remain. Just make sure not to mix the frosting too much after you add the cream cheese or it will become softer.8 ounces brick-style cream cheese
- Use to frost cupcakes, cakes, etc.
Video
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 4 days. Allow to come to room temperature and mix well before using it.
Freezing Instructions: Frosting will freeze well for up to 3 months in a freezer bag or freezer-safe storage container. Thaw overnight in the fridge, then bring to room temperature and mix well.
Quantity: This recipe makes 3 cups of frosting which is enough for 14 to 16 cupcakes or one 9x13-inch cake. For a layered cake, I recommend increasing it by half.