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


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