Description
Soft silky, and extra citrusy lemon cream cheese frosting that’s perfect for frosting cakes and cupcakes and spreading onto cookies and cookie bars.
Ingredients
Scale
- 8 oz Full Fat Cream Cheese, at room temperature
- 1 C (226g) Salted Butter, at room temperature
- 5 1/2 C (600g) Powdered Sugar
- 2 tsp Fresh Lemon Zest
- 3 TBSP Fresh Lemon Juice
- *optional – heavy cream to thin
Instructions
- In the bowl of a stand mixer, cream the butter and cream cheese for 10 minutes. Make sure to scrape the bottom and sides of the bowl every 2-3 minutes.
- Add the powdered sugar 1/2 at a time, mixing on the lowest speed for 3 minutes after each addition.
- Add the lemon zest and mix until combined.
- Warm the lemon juice in the microwave for 5-7 seconds or until it’s SLIGHTLY warm, NOT HOT. Then add it to the frosting 1 TBSP at a time until you reach your desired consistency.
- If you want to thin it even more after adding 3 TBSP of lemon juice, use room temperature heavy cream 1 TBSP at a time.
Notes
*recipe is enough to frost 18-20 cupcakes, a 6″ 3 layer cake, or a 13X18″ sheet cake. Easily double the recipe for larger quantities or halve it depending on your needs!
