January 10, 2024
Review RecipeLemon Cream Cheese Frosting
Lemon cream cheese frosting is a velvety blend of cream cheese, butter, and zesty lemon that brings a tangy and indulgent twist to your desserts.
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Elevate your baking game with our luscious lemon cream cheese frosting. Experience the enchanting blend of velvety cream cheese, zesty lemon, and a touch of vanilla – a match made in dessert heaven.
Lemon Cream Cheese Frosting Ingredients
Cream cheese forms the creamy base, lending a lush texture and tangy undertones. Butter complements the cream cheese, adding a smooth richness.
Fresh lemon zest and juice infuse the frosting with citrus, while vanilla extract enhances depth. Sifted powdered sugar sweetens and fluffs the frosting to perfection.
Here’s what you’ll need:
- 2 (8-ounce) packages of full-fat cream cheese, softened to room temperature
- 1 cup of salted butter, softened to room temperature
- 1 tablespoon of freshly zested lemon
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of pure vanilla extract
- 7 cups of powdered sugar, sifted
PRO TIP:
The beauty of this frosting is that you can make it in advance and store it in the freezer until the day you are ready to use it.
Substitutions and Additions
BUTTER: For a slightly nutty undertone, swap salted butter with unsalted and add a pinch of salt to taste.
LEMON ZEST AND JUICE: Experiment with other citrus fruits like orange or lime for a unique twist on the classic recipe.
CREAM CHEESE: Make sure you are using full-fat rather than low-fat cream cheese for this recipe.
How To Make This Lemon Cream Cheese Frosting Recipe
You’ll be surprised at how easy it is to make this rich frosting that you’ll never buy store-bought again.
OUR RECIPE DEVELOPER SAYS
Make sure you use room temperature (65°F) cream cheese and butter to avoid lumps in your creamy frosting.
STEP ONE: Beat the softened cream cheese and softened butter together for 1-1½ minutes or until well blended.
You can use either a stand mixer with a whisk attachment, or a large bowl (4-5 quarts) and an electric hand mixer, on medium-high speed.
STEP TWO: Add the fresh lemon zest, fresh lemon juice, and vanilla. Continue to mix the cream cheese mixture just until incorporated.
STEP THREE: Lower the mixer to low speed and add the powdered sugar 1½ cups at a time, mixing well after each addition. You will need to use a silicone spatula to scrape down the sides of the bowl.
Once all of the powdered sugar has been added, increase the mixer speed to medium-high and continue to mix for about two minutes or until the frosting is smooth.
If your kitchen is on the warmer side, cover and chill in the refrigerator until you are ready to use.
PRO TIP:
For piping the frosting, chilling for 30-40 minutes is recommended. For frosting a cake, 30 minutes is sufficient.
How To Serve
Serve this tangy frosting atop freshly baked lemon cupcakes, muffins, or cakes for a tangy twist.
Pair it with a zesty lemon cake for an indulgent treat on a special occasion such as a birthday or baby shower.
You could also spread the frosting on graham crackers and top with fresh berries for a delightful snack.
For a fun morning surprise, transform breakfast pancakes into a citrusy delight by dolloping on this frosting.
For variations on this delicious frosting, try our original cream cheese frosting or strawberry cream cheese frosting.
MORE FROSTING RECIPES
Storage
This frosting keeps well so that it is ready when you are.
MAKE AHEAD: Prepare the frosting a day in advance and refrigerate. Bring to room temperature before using.
IN THE FRIDGE: Store leftover frosting in an airtight container in the fridge for up to a week.
IN THE FREEZER: Freeze frosting in an airtight container for up to three months. Thaw in the fridge overnight before using.
Why We Love This Recipe
This lemon cream cheese frosting is a favorite for many reasons:
FLAVOR PROFILE: The combination of tangy lemon and creamy cheese creates a flavor that’s both refreshing and indulgent.
TAKES DESSERTS TO THE NEXT LEVEL: The creamy frosting instantly transforms simple treats into impressive delights with minimal effort.
BALANCE OF SWEET AND TANGY: This frosting strikes the perfect harmony between sweet and tangy, pleasing all taste preferences.
Get ready to add a zesty twist to your desserts with our delectable lemon cream cheese frosting recipe. This velvety, tangy delight brings a burst of citrusy freshness to your treats, elevating them from ordinary to extraordinary.
Frequently Asked Questions
Can I use low-fat cream cheese?
While you can use low-fat cream cheese in this easy frosting recipe, full-fat yields a richer and creamier result.
Can I use this frosting for cookies?
Absolutely! It’s great for sandwiching cookies or drizzling on top.
How do I adjust consistency if it’s too thick/thin?
For thick frosting, add a splash of lemon juice. For thin frosting, add powdered sugar gradually.
How do I prevent lumps in my frosting?
Soften cream cheese and butter fully, and sift powdered sugar before adding.
Can I add food coloring?
A drop of yellow food coloring could ba added to enhance the lemony appearance.
How can I make it less sweet?
Reduce powdered sugar to taste, but note that it may alter the frosting’s texture.
Can I use margarine instead of butter?
Butter’s richness is key, but margarine can be used with a slightly altered taste.
Can I skip lemon zest?
Lemon zest enhances the flavor, but you can omit it if you prefer a milder citrus taste.
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Lemon Cream Cheese Frosting
Lemon cream cheese frosting is a velvety blend of cream cheese, butter, and zesty lemon that brings a tangy and indulgent twist to your desserts.
Prep Time 10 minutes
Servings 6 cups
Ingredients
- 16 ounces full-fat cream cheese, softened to room temperature (two 8-ounce or two 453-gram packages)
- 1 cup salted butter, softened to room temperature
- 1 tablespoon freshly zested lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 7 cups powdered sugar, sifted
Instructions
- Using either a stand mixer with a whisk attachment or a large mixing bowl (4-5 quarts) and a handheld mixer on medium-high speed, beat together the softened cream cheese and softened butter for 1-1½ minutes or until well blended.
- Add the fresh lemon zest, freshly squeezed lemon juice, and vanilla. Continue to mix just until incorporated.
- Lower the mixer speed to low and add the powdered sugar 1½ cups at a time, mixing well after each addition. You will need to use a silicone spatula to scrape down the sides of the bowl.
- Once all of the powdered sugar has been added, increase the mixer speed to medium-high and continue to mix for about 2 minutes or until the frosting is smooth.
- If your kitchen is on the warmer side, Cover and chill in the refrigerator until you are ready to use.
Notes
- The beauty of this frosting is that you can make it in advance and store it in the freezer until the day you are ready to use it.
- Make sure you use room temperature (65°F) cream cheese and butter to avoid lumps in your creamy frosting.
- For piping the frosting, chilling for 30-40 minutes is recommended. For frosting a cake, 30 minutes is sufficient.
Nutrition
Calories: 1084kcal | Carbohydrates: 145g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 484mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 140g | Vitamin A: 1962IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.2mg
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