Lemon Cream Cheese Frosting
A bright and tangy frosting whipped with cream cheese, butter, powdered sugar, lemon juice, and zest for a light, creamy finish.
Ingredients
Main Ingredients
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
Instructions
- In a stand mixer bowl fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 1–2 minutes.
- Add the powdered sugar, one cup at a time, mixing on low speed until incorporated after each addition.
- Add the lemon zest, lemon juice, vanilla extract, and pinch of salt. Increase the speed to medium-high and beat until fluffy, about 2–3 minutes.
- Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Notes
If frosting is too thin, add more powdered sugar, a tablespoon at a time.
Store frosting in an airtight container in the refrigerator for up to 1 week.
Freeze for up to 3 months; thaw overnight in the refrigerator and rewhip before use.