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This lemon cream cheese frosting recipe yields a big batch—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 without diminishing the cream cheese’s tang. Together, the flavors are like creamy, scrumptious magic!
It’s easy to whip up in just a few minutes, and you can adjust the thickness to make it spreadable or pipeable. This frosting is especially good on lemon cakes, vanilla cupcakes, blueberry desserts, and simple snack cakes.
What You’ll Like About This Frosting
Bright lemon flavor. Fresh juice and zest deliver bold citrus notes.
Ultra creamy. Cream cheese and butter create a smooth, luscious texture.
Perfectly sweetened. Confectioners’ sugar balances the tang and helps it whip up fluffy.
Versatile. Spreadable for cakes or thick enough to pipe on cupcakes.
Ingredient Notes
- Cream cheese – Softened cream cheese ensures a smooth, lump-free frosting.
- Unsalted butter – Helps the frosting whip up fluffy and stable.
- Lemon juice – Adds vibrant tartness; fresh juice makes all the difference.
- Lemon zest – Enhances the citrus flavor with aromatic oils.
- Salt – Just a pinch rounds out the flavors.
- Confectioners’ sugar – Sweetens and thickens; add more if you need a stiffer consistency.
Steps to Make Lemon Cream Cheese Frosting
- Beat the cream cheese and butter until completely smooth and creamy.
- Add the lemon juice, zest, salt, and confectioners’ sugar.
- Mix on low until the sugar is incorporated.
- Increase the speed and beat until the frosting is light and fluffy.
- Add more sugar if you need a thicker frosting for piping.
Tips
- Use room-temperature cream cheese and butter for a silky texture.
- Add more powdered sugar if you want a firmer, pipeable frosting.
- Beat the frosting thoroughly to incorporate air and make it fluffy.
- If it becomes too soft, chill briefly before spreading or piping.
Recipe Variations
- Extra citrusy. Add additional lemon zest for a bolder lemon flavor.
- Vanilla-lemon. Add a splash of vanilla extract for a softer, more rounded profile.
- Orange twist. Substitute orange juice and zest for a sweeter citrus version.
- Berry swirl. Fold in a spoonful of raspberry or strawberry puree.
Serving Suggestions
- Serve on lemon or vanilla cupcakes.
- Pair with blueberry cakes or loaves.
- Add a decorative swirl using a piping bag.
- Garnish with zest curls or fresh berries.
What To Frost With Lemon Cream Cheese Frosting
How to Store
Refrigerate: Store the frosting in an airtight container for up to 5 days. Let it soften at room temperature, then beat briefly before using.
Freeze: Freeze for up to 2 months in a tightly sealed container. Thaw overnight in the refrigerator and rewhip if necessary.
Reheat: Not needed; just bring to room temperature and beat lightly before using.
Lemon Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 3 tbsp lemon juice
- 1 tbsp finely grated lemon zest
- 1 pinch fine salt
- 5 cups confectioners’ sugar, or more, if needed
Recommended Equipment
Instructions
- In a mixing bowl with an electric mixer, beat the cream cheese and butter together until smooth and creamy.8 ounces cream cheese (softened) | 4 ounces unsalted butter (softened)
- Add 3 tablespoons of lemon juice, the lemon zest, a pinch of salt, and the confectioners' sugar; beat on low speed until blended, then increase the speed to medium-high and beat until fluffy. Add more confectioners' sugar if it is a bit thin, especially if piping.3 tbsp lemon juice | 1 tbsp finely grated lemon zest | 1 pinch fine salt | 5 cups confectioners’ sugar (or more, if needed)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
