Lemon-Cream Cheese Frosting

Lemon-Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter, at room temperature
  • 5 oz. cream cheese (not low-fat or whipped), at room temperature
  • ½ tsp. pure vanilla extract
  • 5 oz. confectioners' sugar (1-¼ cups, spooned and leveled)
  • 4 tsp. fresh lemon juice
  • 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
    • 1/4 cup lemon curd cup lemon curd
    • 2 1/2 cups powdered sugar
    • 2 (3-oz.) packages cream cheese, softened
    • 1 teaspoon grated lemon rind
  • Lemon-Cream Cheese Frosting
    • 1 1/2 cups confectioners' sugar
    • 1 8-ounce package cream cheese, at room temperature
    • 1 tablespoon fresh lemon juice
    • Zest of 1 lemon, grated
  • Lemon Cream Cheese Frosting
    • 1 teaspoon grated lemon peel
    • 2 8-ounce packages cream cheese
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 12 tablespoons unsalted butter
  • Lemon-Cream Cheese Frosting
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated lemon rind
    • 1/4 cup butter or stick margarine, chilled
    • +1 other ingredients
  • Lemon Cream Cheese Frosting
    • 3 8-ounce packages cream cheese
    • 1 11 1/4-ounce jar lemon curd
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon grated lemon peel
  • Lemon-Cream Cheese Frosting
    • 8 ounces 1/3-less-fat cream cheese, at room temperature
    • 2 teaspoons finely grated fresh lemon zest
    • 1 cup powdered sugar


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