Glossy 5-Minute Lemon Icing
yields: 1.5 cups
This creamy fresh lemon icing strikes the perfect balance of sweet and zesty. Made with fresh lemon juice and zest, it’s bursting with bright citrus flavor that pairs beautifully with loaf cakes, lemon rolls, or even muffins. With cream cheese to thicken, this lemon icing is silky and smooth enough to drizzle yet thick enough to cling to every bite.
Ingredients
- 4 oz full-fat cream cheese (blocked), room temperature
- 2 tablespoons unsalted butter, room temperature
- ½ tablespoon lemon zest
- 1 cup powdered sugar, sifted
- Pinch kosher salt
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons freshly squeezed lemon juice, as needed
INSTRUCTIONS
- In a medium bowl, mix the cream cheese and butter with a silicone spatula, pressing against the side of the bowl until smooth.
- Mix in the lemon zest, mashing well against the sides to release the oils.
- Mix in powdered sugar in three parts, followed by the salt, until completely combined.
- Mix in the the vanilla, followed by 1 tablespoon of the lemon juice in two parts. Use a fork to mix until completely smooth. Add more lemon juice as needed until you get your desired consistency. For swirling over lemon rolls, I keep mine on the thicker side, but for drizzling over a cake, muffins, or loaf, you'll need a bit more lemon juice. When you lift the whisk up and drizzle icing back into the bowl, the stream should sit on top for a few seconds before mostly incorporating back into the bowl.
