Sweet and tangy lemon cream cheese frosting is one of my favorite homemade frosting recipes! Flavored with fresh lemon zest and juice, this frosting is a dream for lemon lovers: bright, zesty, creamy, and simply irresistible. Super simple to make from scratch and perfect for layer cakes or cupcakes!
Sunny lemon flavored desserts are some of my favorites, and this incredible lemon cream cheese frosting makes the perfect finish. To whip up a batch, all you’ll need is a mixer (stand or handheld) and about 5 minutes.
Made with fresh lemons and brick cream cheese, this frosting is smooth, easy to spread, and absolutely delicious. I love to pair it with my homemade lemon layer cake or soft and fluffy lemon sheet cake. Other ideas: Pipe swirls onto cupcakes or sandwich spoonfuls between shortbread cookies (yum!).
Frosting Ingredients
- Butter – Use unsalted butter to control the salt level.
- Cream cheese – Full fat brick-style cream cheese (I use and recommend Philadelphia) is the key to the most optimal texture. Do not use reduced fat cream cheese or whipped cream cheese. Low fat cream cheese options contain additional moisture which will make the frosting runny.
- Salt – Balances the sweetness and brings out the lemon flavor.
- Vanilla – Pure vanilla extract complements the citrus.
- Fresh lemons – A full 2 tablespoons of lemon zest flavor the frosting and one teaspoon of lemon juice adds brightness. No lemon extract necessary!
- Powdered sugar (confectioners’ sugar) – Dissolves smoothly to sweeten and thicken the frosting.
Success Tips
Ingredient temperature is key – Cream cheese frosting is difficult to work with when warm. To prevent this, use room temperature butter (not softened) and cream cheese at cool room temperature (60°F). If your kitchen is especially warm or you live in a humid climate, you can also pre-chill a stainless steel mixer bowl for 20 minutes before making the frosting.
Add extra powdered sugar as needed – If you’d like a thicker frosting, add a bit more powdered sugar (1/4 cup at a time) until it thickens. Keep in mind that the more sugar you add, the sweeter the frosting will be.
Step by Step: How to Make Lemon Cream Cheese Frosting
Beat butter, cream cheese, and salt in a large mixer bowl until combined, about 1 minute.
Add vanilla extract and fresh lemon zest to the mixer bowl, and beat until combined.
With the mixer on low speed, gradually add powdered sugar, mixing until incorporated. Scrape down the mixer bowl and paddle attachment with a silicone spatula as needed.
Once all the powdered sugar is incorporated, add fresh lemon juice and beat frosting on low speed for 1 minute until smooth and creamy.
If the frosting consistency feels too soft to use immediately, chill for 15 to 20 minutes in the refrigerator before using.
This frosting is easy to spread by hand with an offset spatula. If you’d rather pipe the frosting, transfer to a piping bag fitted with a piping tip and chill for 20 to 30 minutes in the fridge before piping.
Delicious ways to use lemon frosting:
Did you try this Lemon Cream Cheese Frosting Recipe? Let me know by leaving a comment and rating below!
Description
Sweet and tangy lemon cream cheese frosting flavored with fresh lemon zest and juice. This frosting is a dream for lemon lovers: bright, zesty, creamy, and simply irresistible. Super simple to make from scratch and perfect for layer cakes or cupcakes!
- Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until combined (about 1 minute).
- Beat in vanilla and lemon zest until combined.
- With mixer on low speed, add powdered sugar 1 cup at a time. Scrape down the mixer bowl with a spatula as needed. Mix in lemon juice and beat frosting on low speed until smooth, about 1 minute.
- If frosting is too soft to use immediately, chill for 15 to 20 minutes in the refrigerator before using.
- Store leftover frosting in an airtight container in the refrigerator for up to 5 days (press a piece of plastic wrap directly across the surface), or transfer to a freezer bag and freeze for up to 3 months. When you’re ready to use the frosting, thaw overnight in the refrigerator and then beat with a mixer until creamy.
Notes
This recipe is enough to frost one 8-inch cake (2 layers) or to frost 20 to 24 cupcakes.
Photography by Rachel Cook, Cook & Kin
