Lemon Cream Cheese Frosting
This lemon cream cheese frosting is bright, tangy, and perfectly creamy with a smooth, luscious texture. Made with fresh lemon juice and zest, it has a vibrant citrus flavor that balances beautifully with its subtle sweetness. It’s the perfect finishing touch for cakes, cupcakes, and cookies.
Lemon Cream Cheese Frosting
This lemon cream cheese frosting is like sunshine in a bowl—bright, bold, and totally ready for its spotlight moment.
Fresh lemon juice and zest bring that pop of citrusy zing, while the cream cheese makes the frosting ultra-smooth, creamy, and totally irresistible.
It’s got just the right balance of tangy and a little tart with a sweetness that hits like your favorite feel-good anthem. Honestly, one taste and you’ll be like, “I’ve had the time of my life,” and you won’t be wrong.
This frosting spreads like a dream, silky and luscious, making every cake or cupcake feel like a big, glam finale. So go ahead and whip it up—because this frosting is, without question, “simply the best.”
If you love lemon everything, check out my frosted lemon cookies, lemon cupcakes, lemon blueberry cupcakes, and lemon cake.
Why You Will Love This Recipe
- Bright, fresh lemon flavor: Made with real lemon juice and zest for a vibrant citrus taste.
- Perfectly balanced sweetness: Tangy cream cheese keeps it from being overly sweet.
- Smooth & creamy texture: Silky, spreadable, and perfect for frosting or piping.
- Quick & easy to make: Comes together in minutes with simple ingredients.
- Versatile & crowd-pleasing: Perfect for cakes, cupcakes, cookies, and more.
Recipe Ingredients
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar
- Lemon juice and zest
- Salt
How to Make Lemon Cream Cheese Frosting
Whip the butter and cream cheese until light, fluffy, and smooth.
Add in the powdered sugar.
Mix until the powdered sugar is fully combined with the butter and cream cheese mixture.
Add in the lemon juice, lemon zest, and salt.
Whip the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Mix the frosting on low speed for several minutes to remove air pockets.
Courtney’s Expert Frosting Tips
- Use full-fat, brick-style cream cheese for the best structure and to prevent a runny frosting. Avoid using spreadable or whipped cream cheese.
- Make sure the butter and cream cheese are softened to room temperature for a smooth, lump-free, creamy texture.
- Whip the butter and cream cheese for several minutes before adding the other ingredients to create a light and creamy frosting.
- Use fresh lemon zest and lemon juice for the brightest lemon flavor.
- If the consistency of the frosting is too loose, do not add more powdered sugar. Chill the frosting in the refrigerator for 15 minutes and rewhip it to create a thicker consistency.
- For a fluffier texture, switch to the whisk attachment after all of the ingredients have been added and fully combined. Whip the frosting for an additional 1–2 minutes until it becomes lighter and more airy.
Frequently Asked Questions
This frosting recipe makes about 5 to 6 cups of frosting which is enough to frost about 3 dozen cupcakes or a 3-layer 7-inch or 8-inch round cake.
Fresh lemon juice is highly recommended for the best flavor. It gives the frosting a brighter, more vibrant citrus taste, while bottled juice can taste slightly muted or artificial. If you’re in a pinch, bottled will work—but fresh really makes a difference.
This usually happens if the butter or cream cheese was too warm or overmixed. Try chilling the frosting for 20–30 minutes to help it firm up and rewhip to get your desired consistency.
This frosting is perfect for vanilla cupcakes, lemon cakes or cupcakes, or even sugar cookies. It also pairs beautifully with berry-flavored desserts like strawberry or raspberry cake. The tangy citrus flavor adds a fresh, bright contrast to sweeter bakes.
Yes, because it contains cream cheese, desserts should be stored in the refrigerator.
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Lemon Cream Cheese Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 8 oz (227 g) cream cheese (room temperature)
- 7 cups (840 g) powdered sugar
- 2 tbsp (30 ml) lemon juice
- 2 tsp (2 tsp) lemon zest
- ½ tsp (½ tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter/cream cheese mixture. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the lemon juice, lemon zest, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for 2–3 minutes until smooth and creamy. Then, reduce the mixer to low speed and mix for several additional minutes to help remove air bubbles. For a fluffier frosting, switch to the whisk attachment and whip for an additional 2 minutes.
Notes
- Room temperature: The frosting can be left at room temperature for up to 2 hours.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer. If the frosting is on a cake or cupcakes, remove the baked goods from the refrigerator about 1 hour in advance to soften the frosting for the best taste and texture.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Me maw and pe pa LOVED this! Will make again, I served with lemon cupcakes! ❤️❤️❤️❤️❤️😍😍😍😃😃
Karen, I’m so happy to hear that me maw and pe pa were fans of this frosting! Thanks so much for trying out the recipe and for the positive review!