Lemon Cream Cheese Frosting
Dreamy lemon cream cheese frosting, sweet yet surprisingly tart, attractively flecked with bits of lemon zest, is the perfect topping for your favorite cakes.
Servings: 12
Ingredients
- 1 package (8 ounces) cream cheese, softened
- ¼ cup butter, softened
- 2 to 3 teaspoons freshly squeezed lemon juice (from 1 lemon, zest it first!)
- 4 cups powdered sugar
- 1 teaspoon lemon zest
Instructions
- In a large bowl, with electric mixer, beat cream cheese and butter until fluffy.1 package (8 ounces) cream cheese, softened, ¼ cup butter, softened
- Add powdered sugar and lemon juice; beat until light and fluffy.2 to 3 teaspoons freshly squeezed lemon juice, 4 cups powdered sugar
- Stir in lemon zest.1 teaspoon lemon zest
- If frosting seems too thick, beat in additional juice, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time.
- Frost completely cooled cake. For best results, chill frosted cake before cutting. I usually refrigerate cakes frosted with cream cheese frosting.
Video
Notes
- Yield: Makes 2 cups. Frosts a 9 x 13-inch cake, or 12 to 24 cupcakes, depending on how generously you frost them.. Make 1 ½ batch for layer cakes, double batch to frost and fill layer cake.
- Storage: Store in refrigerator for up to one week; in freezer, for up to one month. Thaw in refrigerator. Remove from refrigerator an hour before using to soften, stir well.
Nutrition
Serving: 2.75tablespoons | Calories: 256kcal | Carbohydrates: 41g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 28mg | Fiber: 0.02g | Sugar: 40g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.05mg
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