BEST Lemon Cream Cheese Frosting
Easy, incredible Lemon Cream Cheese Frosting recipe: bright lemon, tangy cream cheese, and sweet butter combine for the BEST lemon cream cheese frosting! Tastes incredible—not too sweet, just the right amount of tangy and tart with fresh lemon flavor.
Servings: 12 to 24 cupcakes worth (a dozen heavily frosted or 2 dozen lightly frosted)
Equipment
- or Hand Mixer
Ingredients
- 8 oz cream cheese softened (use brick-style)
- 1 stick unsalted butter softened (½ cup)
- 1 tablespoon lemon zest
- 1 ½ tablespoons lemon juice fresh-squeezed
- ½ teaspoon pure vanilla extract
- 2-4 cups confectioners’ sugar – more for a thicker frosting, less for a softer one. I used 3 cups.
Instructions
- Using a stand mixer fitted with the whisk attachment, or a hand mixer and large mixing bowl, beat together cream cheese, butter, lemon zest, lemon juice, and vanilla, until slightly fluffy and creamy.
- Slowly add in confectioners’ sugar, beating until smooth and thick to your liking. Use less for a thinner, softer frosting; use more for a thicker, stiffer frosting.
- Pipe onto completely cooled cupcakes (like carrot cake cupcakes or chocolate cupcakes) or cake (like pumpkin cake) or spread onto brownies or cookies. Enjoy!
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Notes
- Using 3 cups of confectioners' sugar, I can make enough frosting to comfortably frost 12-16 cupcakes with high frosted tops. If frosting much less, you could frost maybe 2 dozen cupcakes.