Lemon Cream Cheese Frosting Recipe
I’ve been making lemon cream cheese frosting for over 10 years, and I’ve learned that the key to a smooth, stable frosting is proper ingredient temperature, careful mixing, and balancing sweetness with tang. Cream cheese should be soft but slightly cool, and overmixing can make the frosting too loose—so once it’s fluffy, stop! If it ever looks like it’s breaking, just keep beating, and it will come back together!
Servings: 2.5 cups
Ingredients
- 8 oz (226g) cream cheese room temperature
- 1 cup (226g) unsalted butter room temperature
- 3½-4½ cups (395-510g) powdered sugar
- 2 tablespoons fresh lemon juice
- ½ tsp salt
- 2 teaspoons lemon zest optional equal to 1 lemon
Instructions
- In a stand mixer or using a hand mixer, beat the cream cheese and butter on medium speed for 1-2 minutes, until light and fluffy.8 oz (226g) cream cheese, 1 cup (226g) unsalted butter
- Gradually add 3 ½ cups of powdered sugar, lemon juice, salt and the lemon zest, mixing on low until combined. Increase the speed to high and beat for 2-3 minutes. Adjust the sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 teaspoons of milk or heavy cream.3½-4½ cups (395-510g) powdered sugar, 2 tablespoons fresh lemon juice, ½ tsp salt, 2 teaspoons lemon zest
- Keep covered and store in the refrigerator for up to 1 week or in the freezer for up to 3 months. After chilling or freezing, let it thaw in the refrigerator and come to room temperature. Then, beat the frosting for a few seconds to restore its creamy texture. If it’s still too stiff, add a small amount of milk or heavy cream and mix until smooth.
Nutrition
Serving: 2.5cups | Calories: 1159kcal | Carbohydrates: 54g | Protein: 6g | Fat: 105g | Saturated Fat: 65g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 3g | Cholesterol: 287mg | Sodium: 761mg | Potassium: 158mg | Fiber: 0.2g | Sugar: 51g | Vitamin A: 3489IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 0.2mg