Lemon Cream Cheese Frosting

by Diana Rattray

This lemon cream cheese frosting recipe yields a big batch that makes enough to frost a layer cake or pipe generous swirled mounds onto 1 to 1 1/2 dozen lemon cupcakes. This recipe’s lemon flavor stands out and doesn’t diminish the cream cheese tang. Together, the flavors are like creamy, scrumptious magic!

How To Make This Frosting

This is the easiest way to make cream cheese frosting.

1. Combine the room-temperature butter and cream cheese in a mixing bowl and beat them together until smooth and creamy.
2. With the mixer on low, beat in some of the lemon juice, the lemon zest, a pinch of salt, and the confectioners’ sugar.
3. If the frosting is too thin, add more confectioners’ sugar. If it is too thick, add more lemon juice, a few drops at a time.

What To Frost With Lemon Cream Cheese Frosting

• Gingerbread Cupcakes
• Tomato Soup Cake
• Carrot Cake
• Vanilla Cupcakes

Tips for Making Frosting

• Run a spatula or wooden spoon through the frosting just before using it to remove any air bubbles.
• You must bring the cream cheese and butter to room temperature for a smooth, creamy frosting.

Recipe Variations

• For vanilla cream cheese frosting, replace the lemon juice and zest with milk and vanilla extract or vanilla bean paste.
• Use orange juice and zest for an orange-flavored cream cheese frosting.

How To Store Lemon Cream Cheese Frosting

Store the frosting—or frosted baked goods—in a covered container in the fridge for 3 to 4 days.
To freeze leftover frosting, transfer it to a resealable freezer bag. Label the bag with the name and date and freeze for up to 2 months. Defrost it in the refrigerator overnight and re-whip it before using.

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