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Lemon Cream Cheese Frosting
Yield: 5 cups
This lemon cream cheese frosting is smooth, creamy, and perfect for piping onto layer cakes and cupcakes. The tangy lemon flavor of the frosting is made with fresh lemon juice and lemon zest. This lemon cream cheese frosting recipe pairs well with lemon cupcakes, berry desserts, and vanilla cake!
Equipment
- Stand mixer or electric hand mixer whisk attachment preferred
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 8 oz (227 g) cream cheese room temperature
- 7 cups (840 g) powdered sugar
- ½ tsp (3 g) salt
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 g) lemon juice
Instructions
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Whip on medium speed for 2 to 3 minutes until smooth and creamy. Scrape the bottom and sides of the bowl as needed.
- Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and continue to mix until combined.
- While mixing on low speed, add in salt, lemon zest, and lemon juice.
- Turn the mixer to medium speed and whip for 2 to 3 minutes, scraping the sides of the bowl occasionally. Whip until the lemon cream cheese frosting is light, fluffy, and smooth.
Notes
Lemon cream cheese frosting can be stored in an airtight container in the refrigerator for 2 weeks. To use, bring to room temperature and rewhip until smooth and creamy.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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