Lemon Cream Cheese Frosting
This Lemon Cream Cheese Frosting is the ultimate mix of sweet and tangy. It’s rich, creamy, and full of fresh lemon flavor, thanks to real lemon juice and zest. It spreads beautifully on cakes, cupcakes, cookies, and even muffins—and yes, it’s also spoon-worthy on its own.
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
Make sure cream cheese and butter are fully softened to avoid lumps
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
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