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–+ servings
Lemon Cream Cheese Frosting is light and creamy with fresh lemon flavor. It's slightly tangy and not overly sweet. Perfect for piping or decorating cupcakes and cakes.

Lemon Cream Cheese Frosting

Author Amber Brady
Prep Time 5 minutes
Total Time 5 minutes
Yields 12 servings

Ingredients

  • 8 oz (226 g) block cream cheese, cold
  • ½ cup (113 g) butter, (1 stick) room temperature
  • 1 cup (120 g) powdered sugar
  • zest of 1 lemon
  • 1 tsp pure lemon extract
  • 1 tsp fresh lemon juice

Instructions

  • Place cream cheese in a large mixing bowl.
  • Use an electric hand mixer to beat the cream cheese until smooth.
  • Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended.
  • Add the lemon zest, extract, juice, and powdered sugar all at once. Blend until combined and smooth. Spread or pipe over cakes/cupcakes.

Notes

  • YIELD: 1 1/2 cups frosting, which will frost about 12-15 cupcakes.
  • CREAM CHEESE: I prefer full-fat Great Value cream cheese for this frosting, but (Great Value) 1/3 less fat Neufchatel cheese will still work. Philadelphia cream cheese is much lighter, softer, and doesn't work as well for some reason. So save some money and use the store brand.
  • BUTTER: You may use salted or unsalted butter, depending on your preference.

Nutrition

Serving: 2 Tbsp | Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 194mg | Potassium: 55mg | Fiber: 0.001g | Sugar: 11g | Vitamin A: 246IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.04mg