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Recipe card image showing Lemon Cream Cheese Frosting piped high on a lemon cupcake with fresh lemon zest and sliced lemons on a wooden board.
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5 from 1 vote

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.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8 cups
Calories: 813kcal
Author: Shauna

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

Instructions

  • 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