Lemon Cream Cheese Frosting
Servings: 12 servings
Yields: 2 ½ cups (540g)
Calories: 178kcal
Make lemon cream cheese frosting in 5 minutes with 6 ingredients. It’s sturdy, pipable, silky, and contains half the sugar of most recipes!
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Ingredients
- 8 oz (225 g) cream cheese at room temperature
- ¼ cup (55 g) unsalted butter at room temperature
- 2 cups (260 g) powdered sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- ⅛ teaspoon kosher salt
Instructions
- Using an electric hand mixer, beat cream cheese and butter on medium-high speed until fluffy, about 1 minute.8 oz cream cheese, ¼ cup unsalted butter
- Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.2 cups powdered sugar
- Stir in lemon juice, zest, and salt. Whip again until incorporated, about 30 seconds.1 tablespoon fresh lemon juice, zest of 1 lemon, ⅛ teaspoon kosher salt
Notes
Storing Tips:
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days.
- Freeze leftover frosting for up to 3 months.
- Thaw frozen frosting in the fridge overnight. Then, whip it until smooth and fluffy again.
- Any cakes or cupcakes frosted with cream cheese frosting will also need to be refrigerated!
- Keep cream cheese frosting in an airtight container in the fridge for up to 3 days.
- Freeze leftover frosting for up to 3 months.
- Thaw frozen frosting in the fridge overnight. Then, whip it until smooth and fluffy again.
- Any cakes or cupcakes frosted with cream cheese frosting will also need to be refrigerated!
Nutrition
Servings: 1 serving
Calories: 178kcal
Carbohydrates: 21g
Protein: 1g
Fat: 10g
Sugar: 20g
Sodium: 85mg