Lemon-Cream Cheese Frosting

Lemon-Cream Cheese Frosting
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter, at room temperature
  • 4 tsp. fresh lemon juice
  • 2 Tbs. lightly packed, finely grated lemon zest
  • 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)

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 teaspoon grated lemon rind
    • 1/4 cup lemon curd cup lemon curd
    • 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
    • 1 1/2 cups confectioners' sugar
    • 1 tablespoon fresh lemon juice
    • Zest of 1 lemon, grated
  • Lemon Cream Cheese Frosting
    • 1 teaspoon grated lemon peel
    • 12 tablespoons unsalted butter
    • 2 8-ounce packages cream cheese
    • 1 teaspoon vanilla extract
    • 4 cups powdered sugar
  • 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
    • 3 8-ounce packages cream cheese
    • 2 tablespoons fresh lemon juice
    • 1 cup powdered sugar
    • 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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