Description
This Lemon Cream Cheese Frosting is a luscious, tangy frosting perfect for cakes, cupcakes, and other desserts. Creamy and smooth, with a bright citrus flavor from fresh lemon zest and juice, it combines full-fat cream cheese and salted butter for a rich base, sweetened with powdered sugar and enhanced by vanilla extract. Ready in just 10 minutes, this frosting brings a refreshing twist to your baked treats.
Ingredients
Frosting Ingredients
- 16 ounces full-fat cream cheese, softened to room temperature (two 8-ounce or 453-gram packages)
- 1 cup salted butter, softened to room temperature
- 1 tablespoon freshly zested lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 7 cups powdered sugar, sifted
Instructions
- Beat cream cheese and butter: Using either a stand mixer with a whisk attachment or a large mixing bowl (4-5 quarts) and a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1 to 1½ minutes or until well blended and creamy.
- Add lemon and vanilla: Add the fresh lemon zest, freshly squeezed lemon juice, and vanilla extract to the mixture. Continue to mix on medium speed just until fully incorporated, ensuring an even lemon flavor throughout.
- Incorporate powdered sugar: Lower the mixer speed to low and gradually add the sifted powdered sugar in 1½ cup increments, mixing well after each addition. Use a silicone spatula to scrape down the sides of the bowl as needed to combine all ingredients thoroughly.
- Mix until smooth: Once all the powdered sugar has been added, increase the mixer speed to medium-high and continue mixing for about 2 minutes until the frosting is light, smooth, and fluffy.
- Chill if needed: If your kitchen is warm, cover the frosting and chill it in the refrigerator until ready to use. This helps the frosting firm up for easier spreading or piping on your baked goods.
Notes
- For best results, ensure cream cheese and butter are softened to room temperature to avoid lumps.
- Sifting powdered sugar prevents clumps and results in a smoother frosting texture.
- This frosting pairs beautifully with lemon cake, vanilla cupcakes, or carrot cake.
- Store leftover frosting covered in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
- If frosting is too thick, add a small teaspoon of milk to loosen it slightly.
