Tangy 5-Minute Lemon Cream Cheese Frosting
yields: 3.5 cups
Packed with loads of fresh lemon zest, this bright and tangy lemon cream cheese frosting is so flavorful and perfectly balanced! With a higher butter to cream cheese ratio, it's so smooth and creamy, bursting with real citrus flavor. It's the ideal frosting for adding bright flavor to cake and cupcakes!
Ingredients
- ¾ cup (12 tablespoons) unsalted butter, room temperature (It should be soft enough to mix thoroughly but not melty. If too soft the frosting may end up too soft.)
- 8 oz full-fat cream cheese (blocked), room temperature, cut into 1-ounce pieces
- 250 g (2 cups) powdered sugar, sifted
- 2 tablespoons lemon zest*, from 2-3 lemons
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
- With the mixer on low, add the cream cheese pieces one at a time. Scrape down the sides and mix until well combined. Mix in the lemon zest until evenly distributed.
- With the mixer on low, slowly add the powdered sugar, beating until just incorporated. Add the vanilla extract and salt and mix until just smooth, taking care not to overmix or your frosting will end up too soft. That being said, if your frosting turns out too soft, don't worry, you can pop it in the fridge to firm up for 30 minutes.
Notes
*By adding lemon zest rather than juice, we keep the frosting thick while also preventing the sad separation curdling that can happen from adding lemon juice.
Storage: Store any leftover frosting in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. If frozen, pull it out of the freezer and let it stand at room temperature for about an hour before using. Transfer to a stand mixer or a large bowl with a hand mixer to lightly mix the frosting until smooth. To quickly defrost frosting stored in the fridge, similarly lightly mix the frosting until smooth and able to be spread or piped!
