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Lemon Cream Cheese Frosting
This lemon cream cheese frosting is rich, tangy, and packed with real lemon flavor from both fresh zest and juice. It makes 8 generous cups and comes together in just 10 minutes, making it the perfect frosting for layered cakes, cupcakes, and everything in between.
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Lemon desserts have a way of making everyone happy, and a good lemon cream cheese frosting is always the icing on top - literally. I tested this one until it was exactly right. Bright citrus flavor, a creamy tangy base, and a texture that pipes beautifully. Once you try it, you'll want to spread it on every dessert.
More Recipes ⭐ Lemon Custard Cake | Lemon Chiffon Cake | Lemon Cheesecake
Everything You Need To Know Before You Begin
This recipe makes a big yield. This recipe makes 8 cups, enough to generously frost a layered cake or pipe two dozen cupcakes.
You can also half this recipe if you don't need a lot.
Made with real lemon flavor. Fresh zest and fresh juice give this frosting a bright citrus flavor that extract just can't replicate.
Use full-fat cream cheese. Using block-style, full-fat cream cheese gives you the richest flavor and the best texture.
You can make it ahead. This frosting stores well in the fridge for up to a week and can be frozen for up to three months.
Made in 10 minutes. That's all it takes to pull this together.
Ingredients For Lemon Cream Cheese Frosting
What you'll need to make this
- 2 packages of full-fat cream cheese, softened to room temperature
- 1 cup of salted butter, softened to room temperature
- 1 tablespoon of freshly zested lemon (from 1 large or 2 medium-sized lemons)
- 2 tablespoons of freshly squeezed lemon juice (from 1 large or 2 medium-sized lemons)
- 1 teaspoon of pure vanilla extract
- 7 cups of powdered sugar, sifted
A Few Ingredient Notes:
The cream cheese and butter must be softened to room temperature before you begin making this frosting. Pull both out of the fridge and cut them into small pieces. Leave them on the counter for about an hour.
I used salted butter because it brings out the flavor of the lemon better than unsalted. If you only have unsalted butter, add ¼ tsp of salt. Taste, and add up to another ¼ tsp of salt if you feel like it needs more flavor.
The vanilla adds a lot of depth to the flavor and mellows the sweetness. Don't skip it!
If you're using really fresh powdered sugar, you might be able to skip sifting, but if your powdered sugar has any lumps, make sure to sift them out before trying to make your frosting.
How to Make
FIRST STEP: Beat the softened butter and cream cheese for 1-1½ minutes or until completely blended together.
You can use either a stand mixer with a whisk attachment, or a large bowl (4-5 quarts) and an electric hand mixer, on medium-high speed.
This recipe makes a lot of frosting, so make sure you use a large mixing bowl.
SECOND STEP: Add the fresh lemon zest, fresh lemon juice, and vanilla to the bowl. Keep mixing the cream cheese mixture just until everything is incorporated.
THIRD STEP: Lower the mixer to low speed. With the mixer running, add the powdered sugar 1½ cups at a time. Mix well after each addition.
Use a spatula to scrape down the sides of the bowl frequently. Scoop right down to the bottom of the bowl.
Once all of the powdered sugar has been added, increase the mixer speed to medium-high and continue to mix for about two minutes or until the frosting is smooth.
If your kitchen is on the warmer side, cover and chill in the refrigerator until you are ready to use.
How To Use Lemon Cream Cheese Frosting
This lemony frosting works beautifully on so many things. Here are some favorite ways to use it:
- Lemon cupcakes - The obvious choice, and for good reason.
- Lemon cake - It makes enough to generously frost a layered cake without running short.
- Carrot cake - Replace the traditional frosting with this lemon version - it's such a nice change. The bright citrus cuts through the richness of a spiced cake perfectly.
- Sugar cookies - Add a spread of lemon frosting to your sugar cookies. So indulgent. Add a few drops of food coloring in the last 2 minutes of beating if you want to make these celebratory.
- Cinnamon rolls - A tangy lemon cream cheese frosting on a warm cinnamon roll is hard to argue with.
Storage FAQ
One of the best things about this frosting is that it can be make ahead and stored in the fridge or freezer.
In the Fridge: This frosting can be made up to a week in advance and stored in an airtight container in the fridge.
Let it come to room temperature and give it a stir before spreading it.
In the Freezer: If you want to make this well in advance (or if you have extra) store it in an airtight container in the freezer for up to three months.
When you're ready to use it again, thaw itovernight in the fridge, then let it come to room temperature and stir well before using.
FAQ
Does this frosting pipe well?
Yes, but it's a softer frosting by nature. For the best results when piping, chill it in the fridge for 30 to 40 minutes first. Avoid very small or intricate piping tips, as the bits of lemon zest can clog them. A simple swirl tip works perfectly.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended here. The combination of fresh zest and fresh juice is what gives this frosting its bright, genuine lemon flavor. Bottled lemon juice can't give this recipe the intended flavor.
How long can it sit out?
It's safe to leave cream cheese frosting out for a few hours. After that, anything frosted with it needs to go back in the fridge, since this recipe contains cream cheese.
What if my frosting is too soft?
Pop it in the fridge for 20 to 30 minutes and then stir it before using. If it's still too soft, add powdered sugar a few tablespoons at a time until you reach the right consistency.
More Drool-Worthy Frosting Recipes
Lemon Cream Cheese Frosting
This lemon cream cheese frosting is rich, tangy, and packed with real lemon flavor from both fresh zest and juice. It makes 8 generous cups and comes together in just 10 minutes, making it the perfect frosting for layered cakes, cupcakes, and everything in between.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 16 ounces full-fat cream cheese (softened to room temperature (two 8-ounce or two 453-gram packages))
- 1 cup salted butter (softened to room temperature)
- 1 tablespoon lemon zest (from 1 large lemon)
- 2 tablespoons lemon juice (freshly squeezed from 1 large lemon)
- 1 teaspoon pure vanilla extract
- 7 cups powdered sugar (sifted)
DIRECTIONS
- Using a stand mixer with a whisk attachment or a large bowl with a hand mixer on medium-high speed, beat the cream cheese and butter together for 1 to 1½ minutes until the mixture is smooth and no lumps remain.
- Add the lemon zest, lemon juice, and vanilla extract. Mix just until everything is incorporated. The frosting will look noticeably smoother at this stage.
- Reduce the mixer speed to low. Add the powdered sugar 1½ cups at a time, mixing well after each addition and scraping down the sides of the bowl with a silicone spatula as you go.
- Once all of the powdered sugar is incorporated, increase the speed back to medium-high and mix for about 2 minutes until the frosting is smooth and fluffy.
- If your kitchen is warm, cover the bowl and refrigerate until you're ready to use it. For piping, chill for 30 to 40 minutes. For spreading on a cake, 30 minutes is enough.
Notes
- Make sure your cream cheese and butter are fully softened to room temperature (around 65°F) before you start. Cold ingredients will result in a lumpy frosting.
- This frosting can be made up to a week in advance and stored in an airtight container in the fridge, or frozen for up to three months.
- For piping, always zest your lemons before juicing them. It's much easier to zest a whole lemon than one that's already been cut.
Nutrition
Calories: 813kcal | Carbohydrates: 108g | Protein: 4g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 363mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 105g | Vitamin A: 1471IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 0.1mg
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