Let me tell you something about this Lemon Cream Cheese Frosting—it’s like sunshine in a bowl. Seriously. The very first time I made it, I was just trying to jazz up a plain vanilla cupcake. But then I took one little taste, and boom! I was completely hooked. It’s sweet, it’s tangy, it’s smooth, and it brings that perfect hint of lemon that makes everything feel brighter.
This frosting has become one of my go-to recipes for cakes, cookies, and even just by the spoonful (no shame here). If you’re like me and love anything lemony, this one is going to become your new favorite. It’s creamy and rich like a classic cream cheese frosting, but the lemon gives it that extra sparkle.
Why You’ll Love This Frosting
- Bright and refreshing – The lemon adds a fresh zing that balances the sweetness perfectly.
- Super creamy – Thanks to the cream cheese and butter, it’s ultra-smooth and spreadable.
- Pairs with everything – Cupcakes, layer cakes, sugar cookies, muffins—you name it.
- So easy to make – Just a few ingredients and a mixer, and you’re done.
- Tastes like springtime – Honestly, even in the middle of winter, it feels like a warm, sunny day when you eat this.
What You’ll Need to Make It
This frosting doesn’t need anything fancy. Just a handful of ingredients you probably already have in your kitchen.
Ingredients:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (1 stick or 115g) unsalted butter, softened
- 2 ½ – 3 cups (300–360g) powdered sugar
- 1 tablespoon lemon juice (fresh is best!)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract (optional, but I love the warmth it adds)
- Pinch of salt
That’s it! These ingredients come together to make a dreamy, creamy frosting that’s full of citrusy goodness.
How to Make Lemon Cream Cheese Frosting
I promise, this part is so easy. You’ll be done before you know it, and your kitchen will smell amazing.
Step-by-step instructions:
- In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. This usually takes about 2–3 minutes with a hand or stand mixer.
- Add the lemon juice, lemon zest, vanilla extract (if using), and salt. Beat again until everything is nicely combined.
- Gradually add in the powdered sugar, about 1 cup at a time. Beat well after each addition.
- Once everything is in, turn the mixer to medium-high and whip the frosting for another 1–2 minutes until it’s light and creamy.
- Taste the frosting. If you want more lemon zing, add a bit more juice or zest. Want it sweeter? Add more powdered sugar.
- Use immediately to frost your favorite baked treats, or store it in the fridge until you’re ready.
My Favorite Ways to Use It
I’ll be honest—I’ve used this frosting on just about everything. It’s incredibly versatile and brings a fresh twist to even the most classic desserts.
Here’s how I love to use it:
- Lemon cupcakes – A double hit of lemon is always a win.
- Vanilla cake – The lemon frosting adds just the right contrast.
- Carrot cake – Oh yes, lemon and carrot is an underrated combo.
- Sugar cookies – Spread a little on top and add some sprinkles. Instant joy!
- Blueberry muffins – Just a small dollop takes them to bakery-level.
- With a spoon – I mean… who hasn’t?
Tips for the Best Frosting Ever
- Make sure your cream cheese and butter are soft – This helps everything blend smoothly without lumps.
- Use fresh lemon juice and zest – Bottled lemon juice just doesn’t have the same bright, vibrant flavor.
- Chill if needed – If the frosting gets too soft, pop it in the fridge for 10–15 minutes before using.
- Whip it well – Don’t skimp on the final whipping time. That extra minute or two adds a dreamy lightness.
Storing Leftovers (If You Have Any!)
You can keep leftover frosting in the fridge for up to 5 days. Just store it in an airtight container, and when you’re ready to use it again, let it sit at room temperature for about 10 minutes. Give it a quick stir, and it’ll be good as new.
You can also freeze it for up to 1 month! Just thaw it in the fridge overnight and then whip it again before using.
It’s More Than Just Frosting
Lemon Cream Cheese Frosting is one of those recipes that feels a little special every time I make it. It’s not just sweet—it’s joyful. It makes plain cakes feel like something you’d find in a cute bakery, and it always makes me smile. I’ve made it for birthdays, holidays, and random Tuesday afternoons when I just needed a little pick-me-up.
So next time you’re baking something and thinking, “Hmm… what would take this over the top?”—this is your answer. A bowl of creamy, lemony happiness that makes everything just a little bit brighter.
Let me know what you put it on, because honestly, I’m always looking for new excuses to make it again.
Lemon Cream Cheese Frosting
Ingredients
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2½ to 3 cups 300–360g powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract optional
- Pinch of salt
Instructions
- In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy
- Add in the lemon juice, lemon zest, vanilla extract if using, and a pinch of salt, then beat until fully combined
- Gradually mix in the powdered sugar, one cup at a time, beating well between each addition
- Once all the sugar is incorporated, beat the frosting for 1 to 2 more minutes on medium-high speed until light and creamy
- Taste and adjust as desired—add more lemon juice or zest for tang, or powdered sugar for sweetness
- Use immediately, or chill slightly if the frosting feels too soft
Notes
Always use fresh lemon juice and zest for the brightest flavor
If the frosting is too soft to pipe or spread, chill it for 15 minutes and stir before using
Leftovers can be refrigerated in an airtight container for up to 5 days, or frozen for 1 month
