Description
This Lemon Cream Cheese Frosting is a smooth, tangy, and fluffy topping perfect for cupcakes or layer cakes. Made with softened cream cheese, unsalted butter, fresh lemon juice and zest, and sweetened with powdered sugar, it offers a bright citrus flavor balanced by creamy richness. Ideal for adding a refreshing twist to your baked goods, this frosting is easy to prepare and can be adjusted for thickness and sweetness to suit your preference.
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.
- Add Lemon and Vanilla: Add the lemon juice, lemon zest, and vanilla extract if using, and beat until combined.
- Incorporate Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, beating well after each addition until desired sweetness and consistency is reached.
- Add Salt and Final Beat: Add a pinch of salt and beat once more until smooth and creamy.
- Use or Store: Use immediately to frost cakes or cupcakes, or refrigerate for up to 3 days. Let come to room temperature and re-whip before using if chilled.
Notes
- Adjust powdered sugar quantity to achieve your preferred frosting thickness and sweetness.
- For best results, ensure cream cheese and butter are softened to room temperature before mixing.
- If refrigerated, allow frosting to soften at room temperature and re-whip before applying to maintain fluffiness.
- Use fresh lemon juice and zest for the brightest flavor.
- This frosting is perfect for 12–18 cupcakes or one two-layer cake.
