Description
Sweet and tangy lemon cream cheese frosting flavored with fresh lemon zest and juice. This frosting is a dream for lemon lovers: bright, zesty, creamy, and simply irresistible. Super simple to make from scratch and perfect for layer cakes or cupcakes!
Ingredients
- 1 cup (224 g) unsalted butter, at room temperature
- 8 oz (226 g) full fat cream cheese, at cool room temperature
- 1/2 tsp (3 g) salt
- 1 tsp (4 g) vanilla extract
- 2 Tbsp (4 g) fresh lemon zest
- 5 cups (600 g) powdered sugar
- 1 tsp fresh lemon juice
Instructions
- Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until combined (about 1 minute).
- Beat in vanilla and lemon zest until combined.
- With mixer on low speed, add powdered sugar 1 cup at a time. Scrape down the mixer bowl with a spatula as needed. Mix in lemon juice and beat frosting on low speed until smooth, about 1 minute.
- If frosting is too soft to use immediately, chill for 15 to 20 minutes in the refrigerator before using.
- Store leftover frosting in an airtight container in the refrigerator for up to 5 days (press a piece of plastic wrap directly across the surface), or transfer to a freezer bag and freeze for up to 3 months. When you’re ready to use the frosting, thaw overnight in the refrigerator and then beat with a mixer until creamy.
Notes
This recipe is enough to frost one 8-inch cake (2 layers) or to frost 20 to 24 cupcakes.