Lemon Cream Cheese Frosting
Simple old fashioned Lemon Cream Cheese Frosting has a deliciously creamy, bright, and tart flavor. It’s made with cream cheese, butter, lemon juice, and lemon zest, for the perfect addition to all your desserts like cookies, cupcakes, carrot cake, and cinnamon rolls.
Servings 24 servings
Calories 86kcal
Ingredients
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- pinch salt
- 3 cups powdered sugar or more for a firmer frosting
Instructions
- Using a stand mixer with a whisk attachment or a handheld mixer, beat together the softened cream cheese and softened butter on medium-high speed for 1 to 1½ minutes or until well blended.
- Add the lemon zest, lemon juice, vanilla, and pinch of salt. Continue to mix just until incorporated. Lower the mixer speed to low and add the powdered sugar 1½ cups at a time, mixing well after each addition. Use a spatula to scrape down the sides of the bowl.
- Taste the frosting to see if it needs more lemon zest, and to check the consistency. Is it too thin or too thick. You can add additional powdered sugar, ½ cup at a time to thicken it if desired.
- Once all of the powdered sugar has been added, increase the mixer speed to medium-high and continue to mix for about 2 minutes or until the frosting is smooth.
- Cover and chill in the fridge for 30-40 minutes to firm up and let the lemon flavor develop.
Video
Notes
How much frosting you’ll need will depend on how thick or thin you apply the frosting, but here’s a guide.
This recipe should make enough to cover a 9 x 13 sheet cake or a two-layer 8-inch cake.
For cupcakes, you should be able to frost about 24 cupcakes if you apply the frosting with a knife.
For piped icing topped cupcakes, it should cover about 15-18 cupcakes Cream cheese frosting is a thinner frosting. It won’t crust up like buttercream. You won’t make fancy decorative elements out of it. And, this recipe makes a soft frosting that will hold its shape, but it doesn’t have crisp edges. Add extra powdered sugar as needed. If you want the frosting to be thicker, simply add more powdered sugar, about ½ cup at a time until it thickens to where you want it. Keep in mind that the more sugar you add, the sweeter the frosting will be. The frosting can be made up to 3 days in advance and stored in the fridge. Bring it to room temperature before using. Store any leftovers in the fridge in an airtight container for up to a week. For longer storage, keep the frosting in the freezer in an airtight container for up to 3 months. Thaw it in the fridge overnight before using. Can I add lemon extract? Yes, you can, but only add a small amount at a time. I have found that it can overpower this frosting quite quickly. Can I use low-fat cream cheese? For best taste and texture, I don’t recommend using low fat or fat free cream cheese. You can use it, but it just isn’t as good. Can I use margarine instead of butter? Again, butter just yields a better frosting both in texture and taste. Margarine will work, but it isn’t as good. Can I use bottled lemon juice? Fresh lemon juice and zest will give you the best flavor. If you need to, yes, you can use bottled in the same amounts as fresh. How can I make it less sweet? You can reduce the powdered sugar amount to taste, but know that it will change the texture of the frosting, making it thinner. This is a good way to make a lemon cream cheese icing if you want a nice thin icing to drizzle or smear over something like warm cinnamon rolls. How do I prevent lumps? Make sure the cream cheese and butter are at room temperature (about 60-65°F) rather than cold from the fridge. And sift the powdered sugar before using.
This recipe should make enough to cover a 9 x 13 sheet cake or a two-layer 8-inch cake.
For cupcakes, you should be able to frost about 24 cupcakes if you apply the frosting with a knife.
For piped icing topped cupcakes, it should cover about 15-18 cupcakes Cream cheese frosting is a thinner frosting. It won’t crust up like buttercream. You won’t make fancy decorative elements out of it. And, this recipe makes a soft frosting that will hold its shape, but it doesn’t have crisp edges. Add extra powdered sugar as needed. If you want the frosting to be thicker, simply add more powdered sugar, about ½ cup at a time until it thickens to where you want it. Keep in mind that the more sugar you add, the sweeter the frosting will be. The frosting can be made up to 3 days in advance and stored in the fridge. Bring it to room temperature before using. Store any leftovers in the fridge in an airtight container for up to a week. For longer storage, keep the frosting in the freezer in an airtight container for up to 3 months. Thaw it in the fridge overnight before using. Can I add lemon extract? Yes, you can, but only add a small amount at a time. I have found that it can overpower this frosting quite quickly. Can I use low-fat cream cheese? For best taste and texture, I don’t recommend using low fat or fat free cream cheese. You can use it, but it just isn’t as good. Can I use margarine instead of butter? Again, butter just yields a better frosting both in texture and taste. Margarine will work, but it isn’t as good. Can I use bottled lemon juice? Fresh lemon juice and zest will give you the best flavor. If you need to, yes, you can use bottled in the same amounts as fresh. How can I make it less sweet? You can reduce the powdered sugar amount to taste, but know that it will change the texture of the frosting, making it thinner. This is a good way to make a lemon cream cheese icing if you want a nice thin icing to drizzle or smear over something like warm cinnamon rolls. How do I prevent lumps? Make sure the cream cheese and butter are at room temperature (about 60-65°F) rather than cold from the fridge. And sift the powdered sugar before using.
Nutrition
Calories: 86kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 67mg | Potassium: 29mg | Fiber: 0.004g | Sugar: 15g | Vitamin A: 64IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 0.03mg
