Lemon-Cream Cheese Frosting

Lemon-Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

  • 2 Tbs. lightly packed, finely grated lemon zest
  • 4 tsp. fresh lemon juice
  • 5 oz. confectioners' sugar (1-¼ cups, spooned and leveled)
  • ½ tsp. pure vanilla extract
  • 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 tablespoons butter, softened
    • 1 teaspoon grated lemon rind
    • 2 (3-oz.) packages cream cheese, softened
    • 2 1/2 cups powdered sugar
  • Lemon-Cream Cheese Frosting
    • 1 8-ounce package cream cheese, at room temperature
    • Zest of 1 lemon, grated
    • 1 tablespoon fresh lemon juice
    • 1 1/2 cups confectioners' sugar
  • Lemon Cream Cheese Frosting
    • 2 8-ounce packages cream cheese
    • 1 teaspoon grated lemon peel
    • 12 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar
  • Lemon-Cream Cheese Frosting
    • 3 cups powdered sugar
    • 1 (8-ounce) block 1/3-less-fat cream cheese, chilled
    • 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
    • 2 teaspoons finely grated fresh lemon zest
    • 8 ounces 1/3-less-fat cream cheese, at room temperature


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