Lemon Cream Cheese Frosting
Sweet and tangy lemon cream cheese frosting made with just 4 ingredients
Servings: 12
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.
Notes
Lemon Cream Cheese Frosting is best used just after making while it is still soft. If making in advance, store in the refrigerator. 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.