Description

Dreaming of a frosting that’s creamy, tangy, and bursting with citrusy brightness? What if you could whip up a velvety, lemon-infused topping in just 10 minutes to elevate your cakes, cupcakes, or cookies? Say hello to Lemon Cream Cheese Frosting! This delightful frosting combines rich cream cheese, butter, and fresh lemon zest and juice for a zesty, smooth finish that’s perfect for spring desserts, birthday cakes, or any sweet treat needing a refreshing twist.

Ingredients

Full-Fat Cream Cheese (16 oz, two 8-oz packages, softened): Provides a creamy, tangy base that’s rich and smooth.
Salted Butter (1 cup, softened): Adds richness and a velvety texture, balancing the tanginess.
Freshly Zested Lemon (1 tbsp): Infuses the frosting with bright, citrusy aroma and flavor.
Freshly Squeezed Lemon Juice (2 tbsp): Adds a tangy, refreshing kick and enhances the lemon flavor.
Pure Vanilla Extract (1 tsp): Rounds out the flavors with a sweet, warm note.
Powdered Sugar (7 cups, sifted): Sweetens and thickens the frosting for a smooth, pipeable consistency.

Substitutions and Variations

Cream Cheese: Use low-fat cream cheese for a lighter frosting, or vegan cream cheese for a dairy-free version, noting a slight texture difference.
Butter: Swap with unsalted butter plus ¼ tsp salt, or use vegan butter for a dairy-free option.
Lemon Zest/Juice: Replace with orange or lime zest and juice for a different citrus flavor, adjusting sugar if needed for sweetness.
Vanilla Extract: Substitute with almond extract or lemon extract for a more intense citrus note.
Powdered Sugar: Reduce to 6 cups for a less sweet, softer frosting, or increase to 8 cups for a stiffer, piping-friendly texture.
Add-Ins: Mix in 1–2 tsp lemon curd for extra tang, or add a pinch of ground ginger or cardamom for a spiced twist.
Vegan Option: Use vegan cream cheese, vegan butter, and ensure powdered sugar is vegan (some brands use bone char).

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Instructions

Beat Cream Cheese and Butter:
- Using a stand mixer with a whisk attachment or a large mixing bowl (4–5 quarts) with a handheld mixer on medium-high speed, beat 16 oz softened full-fat cream cheese and 1 cup softened salted butter for 1–1½ minutes, until well blended and smooth.
- Tip: Soften cream cheese and butter at room temperature for 30–60 minutes to avoid lumps, and scrape the bowl as needed for even mixing.
Add Lemon and Vanilla:
- Add 1 tbsp freshly zested lemon, 2 tbsp freshly squeezed lemon juice, and 1 tsp pure vanilla extract to the cream cheese-butter mixture.
- Continue mixing on medium-high speed just until incorporated, about 15–20 seconds.
- Tip: Zest only the yellow part of the lemon peel to avoid bitter pith, and use fresh juice for the brightest flavor.
Incorporate Powdered Sugar:
- Lower the mixer speed to low and add 7 cups sifted powdered sugar, 1½ cups at a time, mixing well after each addition until fully incorporated.
- Use a silicone spatula to scrape down the sides and bottom of the bowl to ensure even mixing.
- Tip: Sift the powdered sugar to prevent lumps, and add slowly to avoid a sugar cloud.
Finish Mixing:
- Once all powdered sugar is added, increase the mixer speed to medium-high and mix for about 2 minutes, until the frosting is smooth, creamy, and holds soft peaks.
- Tip: If the frosting is too thick, add 1–2 tsp lemon juice or milk; if too thin, add ¼ cup more powdered sugar.
Chill (if Needed):
- If your kitchen is warm (above 75°F/24°C), cover the frosting and chill in the refrigerator for 15–30 minutes to firm up before spreading or piping.
- Tip: Stir briefly before using if chilled, as it may stiffen slightly.
Use or Store:
- Use immediately to frost cakes, cupcakes, cookies, or other desserts, or store for later use (see storage tips below).
- Tip: For piping, transfer to a piping bag fitted with a star or round tip for decorative swirls.