Dreamy lemon cream cheese frosting, sweet yet surprisingly tart, attractively flecked with bits of lemon zest -- the perfect topping for your favorite cakes.
In a large bowl, with electric mixer, beat cream cheese and butter until fluffy. Add powdered sugar and lemon juice; beat until light and fluffy. Stir in 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
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Notes
Frosts a 9x13 inch cake, or 24 cupcakes. Make 1 1/2 batch for layer cakes, double batch to frost and fill layer cake.
Store in refrigerator for up to one week; in freezer, for up to one month.