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Best Lemon Cream Cheese Frosting

Best Lemon Cream Cheese Frosting

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"Elevate your desserts with quick and tangy Lemon Cream Cheese Frosting. A refreshing blend for cakes, cupcakes, and cookies!"
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 18
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Electric Mixer
  • Measuring Spoons
  • Measuring Cups

Method
 

Beat Butter and Cream Cheese:
  1. 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.
  2. Beat for 5 to 6 minutes, or until the mixture has a light and creamy texture.
Add Lemon Juice and Zest:
  1. Add 1/4 cup of lemon juice and lemon zest to the butter and cream cheese mixture.
  2. Mix on medium power until well combined.
Gradually Add Confectioners' Sugar:
  1. Gradually add 4-5 cups of confectioners' sugar to the mixture. Add it gradually until you reach your desired consistency.
  2. If you plan on piping the frosting onto desserts, make it thicker.
Mix until Desired Consistency:
  1. After adding the full amount of confectioners' sugar, continue to mix the frosting on the medium setting for an additional 2-3 minutes.
  2. Mix until the consistency of the frosting reaches a light and creamy texture.
Adjust Salt:
  1. Use a spoon to taste the frosting. If desired, add 1 pinch of salt to offset the sweetness.
Use as Desired:
  1. Your lemon cream cheese frosting is now ready to use. Use it to frost cakes, cupcakes, or any other desserts of your choice.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Storing unused frosting: If you have unused frosting, store it in an airtight container and refrigerate for up to 4 weeks.
  6. Freezing: Unused frosting can be frozen in a freezer-safe container and enjoyed within 3 months of freezing.
Tried this recipe?Let us know how it was!