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4.58 from 7 votes
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Lemon Cream Cheese Frosting

Created by: Courtney
Prep Time 10 minutes
Total Time 10 minutes
Yield: 5 cups
This lemon cream cheese frosting is smooth, creamy, and bursting with fresh lemon flavor from real lemon juice and zest. Perfectly balanced with a tangy, slightly tart bite and just the right amount of sweetness, it elevates any cake or cupcake. Light, luscious, and easy to make, it’s the ultimate citrusy finishing touch for your favorite desserts.

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

Storing & Serving:
  • 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.
Frosting Tools & Supplies (affiliate links): Stand mixer or electric hand mixer | Citrus zester
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of frosting, which is likely not an accurate serving size.

Nutrition

Serving: 1cup | Calories: 1465kcal | Carbohydrates: 171g | Protein: 4g | Fat: 89g | Saturated Fat: 56g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 241mg | Sodium: 388mg | Potassium: 93mg | Fiber: 0.1g | Sugar: 166g | Vitamin A: 2879IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 0.2mg

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