Description
This Lemon Cream Cheese Frosting is a luscious, tangy, and smooth topping perfect for cakes, cupcakes, and other baked goods. Combining the rich creaminess of cream cheese with the bright zestiness of fresh lemon, it creates a balanced sweet and tart flavor ideal for spring or summer desserts. Easy to whip up in just 10 minutes, it achieves a fluffy texture that spreads beautifully and adds a refreshing twist to your favorite treats.
Ingredients
Scale
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired thickness)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Beat cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and fluffy, about 2–3 minutes, using a hand or stand mixer on medium speed.
- Add lemon and vanilla: Add the fresh lemon juice, lemon zest, and vanilla extract if using, then beat until fully combined and the mixture is smooth.
- Incorporate powdered sugar: Gradually add powdered sugar one cup at a time, beating well after each addition. Continue until you reach the desired sweetness and consistency, which should be creamy yet spreadable.
- Add salt and finalize: Add a pinch of salt to balance the flavors, then beat once more until the frosting is smooth and creamy throughout.
- Use or store: Use the frosting immediately to frost cakes or cupcakes. Alternatively, refrigerate for up to 3 days; if chilled, allow it to come to room temperature and re-whip before applying to ensure fluffiness.
Notes
- Adjust the amount of powdered sugar to achieve your preferred frosting thickness.
- Use fresh lemon juice and zest for the best bright flavor.
- For a less tangy frosting, reduce lemon juice slightly.
- If chilled, bring frosting to room temperature and re-whip before use to restore texture.
- This frosting pairs well with vanilla, lemon, or carrot cakes.
