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
    • 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 tablespoon fresh lemon juice
    • Zest of 1 lemon, grated
    • 1 8-ounce package cream cheese, at room temperature
  • Lemon Cream Cheese Frosting
    • 2 8-ounce packages cream cheese
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon grated lemon peel
    • 12 tablespoons unsalted butter
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    • 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
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon grated lemon peel
    • 3 8-ounce packages cream cheese
    • 1 11 1/4-ounce jar lemon curd
  • 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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