by Diana Rattray
Lemon zest and juice add fresh citrus flavor to this creamy, fluffy icing. Spread it on gingerbread cupcakes or a loaf cake. The recipe is easily doubled for a large cake or for piping on a big batch of cupcakes.
Here’s another, larger quantity lemon cream cheese frosting recipe.
PrintFresh Lemon Cream Cheese Icing
Use this creamy, lemony cream cheese icing to frost a loaf cake or about 1 dozen cupcakes. It’s fluffy and delicious!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Frosting, Cakes
Ingredients
Scale
- 4 ounces cream cheese, softened
- 4 ounces butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 to 2 teaspoons finely chopped lemon zest
Instructions
- In a mixing bowl with an electric mixer, beat the cream cheese with the butter until creamy. Add the powdered sugar, lemon juice, and lemon zest and continue beating until light and fluffy.
- This recipe makes enough to spread on a loaf cake or about 1 dozen cupcakes.
