This sweet and tangy Lemon Cream Cheese Frosting is easy to make and full of flavor. The frosting only uses 4 ingredients and whips together in just a few minutes. Smear it over morning buns, spread it on a cake, or swirl it on cupcakes for a lemony treat.
Steps for Making Lemon Cream Cheese Frosting
Learn how to make lemon cream cheese frosting with either a hand or stand mixer.
- Mix the butter
Use the beaters of a hand mixer or paddle attachment on a stand mixer to smooth out the softened butter first.
- Add cream cheese
Add the softened cream cheese mix until blended.
- Add the powdered sugar
Along with the lemon juice, mix in the powdered sugar on low speed until everything combines.
- Let it whip!
Increase the speed to medium and mix until light and fluffy.
- Zest it up
Finish the lemon cream cheese frosting with a sprinkle of lemon zest, if desired.
Bake Like a Pro
Softened butter should be able to easily hold a fingerprint when lightly pressed. It should not feel greasy or be melted or it won't be able to hold in as much air.
Recipe FAQs
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the cream cheese frosting.
Substitutions
There are not too many opportunities for substitutions here. You can try a plant-based cream cheese and butter with similar results.
Variations
Lemon is really the essence of this recipe here, but you could also try any other citrus juice - like orange, lime, or grapefruit.
Try this sweet and creamy Orange Buttercream!
Storage
Lemon cream cheese frosting is best used just after making while it is still soft. If making in advance, store in the refrigerator. Bring to room temperature then rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.
Often cream cheese frosting can be a bit too sweet, but by adding lemon juice, the flavors are more well balanced.
Cream cheese frosting is also pretty soft. Adding more powdered sugar to thicken it up only leads it to be too sweet. Instead, try chilling the frosting to firm it up first, then add only a little more sugar at a time.
Lemon cream cheese frosting is perfect for topping cupcakes or spreading on top of cakes, like this Raspberry Lemon Loaf or on this Lemon Chiffon Cake.
Recipe
Lemon Cream Cheese Frosting
Ingredients
- ½ cup (113g) unsalted butter softened
- ½ cup (113g) cream cheese
- 2 cups (260g) powdered sugar sifted
- 2 to 3 tablespoon lemon juice
- lemon zest optional
Instructions
- Using a hand and beaters or a stand mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Add the cream cheese and mix to combine.
- Add the powdered sugar and 2 tablespoon lemon juice. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 2 minutes, until the frosting is fluffy.
- Add more lemon juice as needed. Finish by sprinkling with fresh lemon zest, if desired.
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