Lemon-Cream Cheese Frosting

Lemon-Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter, at room temperature
  • 5 oz. confectioners' sugar (1-¼ cups, spooned and leveled)
  • 5 oz. cream cheese (not low-fat or whipped), at room temperature
  • 4 tsp. fresh lemon juice
  • ½ tsp. pure vanilla extract
  • 2 Tbs. lightly packed, finely grated lemon zest

In a medium bowl, beat the cream cheese with a hand-held electric mixer on medium speed until very smooth, about 30 seconds. Add the butter and beat until smooth, about 30 seconds. Beat in the lemon zest, lemon juice, and vanilla. On low speed, gradually add the confectioners' sugar, beating unti...

View full recipe at Fine Cooking

Comments

Variations on Lemon-Cream Cheese Frosting

  • Lemon-Cream Cheese Frosting
    • 2 1/2 cups powdered sugar
    • 1 teaspoon grated lemon rind
    • 1/4 cup lemon curd cup lemon curd
    • 2 tablespoons butter, softened
  • Lemon-Cream Cheese Frosting
    • Zest of 1 lemon, grated
    • 1 tablespoon fresh lemon juice
    • 1 1/2 cups confectioners' sugar
    • 1 8-ounce package cream cheese, at room temperature
  • Lemon Cream Cheese Frosting
    • 2 8-ounce packages cream cheese
    • 1 teaspoon grated lemon peel
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar
    • 12 tablespoons unsalted butter
  • Lemon-Cream Cheese Frosting
    • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
    • 3 cups powdered sugar
    • 1/4 cup butter or stick margarine, chilled
    • +1 other ingredients
  • Lemon Cream Cheese Frosting
    • 1 tablespoon grated lemon peel
    • 2 tablespoons fresh lemon juice
    • 1 cup powdered sugar
    • 1 11 1/4-ounce jar lemon curd
  • Lemon-Cream Cheese Frosting
    • 1 cup powdered sugar
    • 8 ounces 1/3-less-fat cream cheese, at room temperature
    • 2 teaspoons finely grated fresh lemon zest


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