Lemon Cream Cheese Frosting

Tangy and perfectly sweet, this lemon cream cheese frosting will be your new go-to! My recipe gets its flavor from real, fresh lemons--no lemon extract or lemon curd.

Course Frosting

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings servings (see note)

Calories 194kcal

Author Sam Merritt

Equipment

Ingredients

8 oz (226 g) cream cheese softened
½ cup (113 g) unsalted butter softened
1 ½ Tablespoons lemon zest
⅛ teaspoon salt
4 cups (500 g) powdered sugar
1 Tablespoon lemon juice
½ teaspoon vanilla extract

Instructions

In a large mixing bowl, use an electric mixer to combine the cream cheese and butter and beat until smooth and creamy.
8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter
Add lemon zest and salt and beat to combine.
1 ½ Tablespoons lemon zest, ⅛ teaspoon salt
Gradually add powdered sugar while stirring on low speed until completely combined.
4 cups (500 g) powdered sugar
Add lemon juice and vanilla extract and stir to combine.
1 Tablespoon lemon juice, ½ teaspoon vanilla extract
Use to decorate completely cooled cakes and cupcakes. If frosting is too soft to work with, just pop it in the fridge for 15-20 minutes, stir briefly and use.

Video

Notes

Yield

Recipe makes enough to generously frost 12-18 cupcakes or modestly frost 20-24 cupcakes. It will also cover a (single layer) 9x13” cake or a two layer 8” or 9” cake.

Storing

Frosting should be refrigerated. Will keep covered in an airtight container for up to 5 days. If you’d like to make the frosting in advance, keep refrigerated as indicated and note it will likely need to sit at room temperature for some time in order to be soft enough to be stirred before being spread or piped over your baked goods.

Nutrition