Lemon-Cream Cheese Frosting

Lemon-Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

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

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
    • 1/4 cup lemon curd cup lemon curd
    • 2 tablespoons butter, softened
    • 2 (3-oz.) packages cream cheese, softened
  • Lemon-Cream Cheese Frosting
    • 1 8-ounce package cream cheese, at room temperature
    • 1 1/2 cups confectioners' sugar
    • Zest of 1 lemon, grated
    • 1 tablespoon fresh lemon juice
  • Lemon Cream Cheese Frosting
    • 1 teaspoon grated lemon peel
    • 1 teaspoon vanilla extract
    • 2 8-ounce packages cream cheese
    • 12 tablespoons unsalted butter
    • 4 cups powdered sugar
  • 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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