Best Lemon Cream Cheese Frosting
"Elevate your desserts with quick and tangy Lemon Cream Cheese Frosting. A refreshing blend for cakes, cupcakes, and cookies!"
Equipment
- Mixing Bowl
- Hand Mixer
- Electric Mixer
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 pinch Salt optional
- 1 cup Butter softened, at room temperature
- 8 oz Cream Cheese softened, at room temperature
- 4-5 cups Confectioners Sugar
- 1/4 cup Lemon Juice use fresh lemon, and zest if desired
Instructions
Beat Butter and Cream Cheese:
- In a large mixing bowl, beat 1 cup of softened butter and 8 ounces of cream cheese using a hand mixer or a stand mixer with the paddle attachment.
- Beat for 5 to 6 minutes, or until the mixture has a light and creamy texture.
Add Lemon Juice and Zest:
- Add 1/4 cup of lemon juice and lemon zest to the butter and cream cheese mixture.
- Mix on medium power until well combined.
Gradually Add Confectioners' Sugar:
- Gradually add 4-5 cups of confectioners' sugar to the mixture. Add it gradually until you reach your desired consistency.
- If you plan on piping the frosting onto desserts, make it thicker.
Mix until Desired Consistency:
- After adding the full amount of confectioners' sugar, continue to mix the frosting on the medium setting for an additional 2-3 minutes.
- Mix until the consistency of the frosting reaches a light and creamy texture.
Adjust Salt:
- Use a spoon to taste the frosting. If desired, add 1 pinch of salt to offset the sweetness.
Use as Desired:
- Your lemon cream cheese frosting is now ready to use. Use it to frost cakes, cupcakes, or any other desserts of your choice.
Notes
- Scrape the bowl: As you mix the ingredients together, make sure to scrape the sides of the stand mixer bowl or mixing bowl. This ensures that all the ingredients are fully mixed together.
- Yield: This recipe will make enough frosting to lightly frost about 18 cupcakes or generously frost 12. It can also frost a two-tier 8 or 9-inch cake, or a 9X13 cake.
- Use room-temperature ingredients: Always use room-temperature butter and cream cheese for proper whipping with the sugar and to achieve a dreamy texture. Avoid using cold or melted butter.
- Storage at room temperature: You can store buttercream at room temperature in a Ziplock resealable plastic bag or an airtight container for up to 2-3 days, especially if you've already frosted your cake. Refrigeration is unnecessary unless you've used perishable cake fillings like custard, whipped cream, or fruit.
- Storing unused frosting: If you have unused frosting, store it in an airtight container and refrigerate for up to 4 weeks.
- Freezing: Unused frosting can be frozen in a freezer-safe container and enjoyed within 3 months of freezing.