Lemon Cream Cheese Frosting
This lemon cream cheese frosting is a refreshing way to brighten cakes, cookies or sweet rolls. It's the best balance of sweet and tangy and easy to make with 5 ingredients!
Ingredients
- ½ cup unsalted butter , at room temperature
- 6-8 ounces cream cheese , at room temperature
- 3-4 cups powdered sugar , plus more as needed
- 1 lemon , zested and juiced (more to taste)
- 1 teaspoon vanilla extract
- Pinch salt
- Yellow food coloring , optional
Instructions
- Cream butter and cream cheese. In a stand mixer fitted with the paddle attachment, cream together 1/2 cup butter and 6-8 ounces cream cheese. Beat until fluffy.
- Add lemon and sugar. Add 3-4 cups powdered sugar, 2 Tablespoons lemon juice, zest of one lemon, 1 teaspoon vanilla extract, salt and yellow food coloring (if desired). Mix until creamy. If you need to thin the frosting, add a dash of milk. If you want to thicken it, add a couple Tablespoons powdered sugar.
- Frost desired baked goods. Frost cupcakes or cake as desired.
Notes
Butter and cream cheese: Make sure to leave the butter and cream cheese out an hour before making or follow these tips on how to soften butter and how to soften cream cheese.
For piping: If using this recipe to pipe frosting onto cupcakes, I like to use only 6 ounces cream cheese and an extra cup of powdered sugar.
Nutrition
Calories: 470kcal, Carbohydrates: 64g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 183mg, Potassium: 168mg, Fiber: 1g, Sugar: 49g, Vitamin A: 794IU, Vitamin C: 15mg, Calcium: 71mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
