This lemon cream cheese frosting recipe combines fresh lemon juice and cream cheese to make a wonderfully tangy, tart, and rich frosting. It's quick and easy to make and will add a refreshing taste to all your favorite cake, cupcake, and cookie recipes. Add a scoop to a vanilla cupcake or use it to pipe a layered cake - no matter what you choose, everyone will love it!
Beat your 1 cup of softened butter and 8 ounces of cream cheese in a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment for 5 to 6 minutes, or until it all has a light, creamy texture.
1 cup butter, 8 oz cream cheese
Add in the ¼ cup of lemon juice and lemon zest and mix on medium power until well combined.
4-5 cups confectioners sugar, ¼ cup lemon juice
Add the 4-5 cups of confectioners' sugar gradually until you reach your desired consistency. *Make the frosting thicker if you plan on piping the frosting onto desserts.
After the full amount of confectioners' sugar is added, continue to mix the frosting on the medium setting for an additional 2-3 minutes or until the consistency of the frosting reaches a light and creamy texture. Use a spoon to taste it and add 1 pinch of salt if desired to offset the sweetness.
1 pinch salt
Notes
As you mix the ingredients together, make sure to scrape the sides of the stand mixer bowl or mixing bowl. This helps ensure that all of the ingredients are fully mixed together.
This recipe will make enough frosting to lightly frost about 18 cupcakes or generously frost 12. You can also frost a two-tier 8 or 9-inch cake, or a 9X13 cake too!
Always use room-temperature butter and cream cheese so that they will whip with the sugar properly and result in a dreamy texture. Avoid using cold or melted butter.
To store: You can store buttercream at room temperature in a Ziplock resealable plastic bag or an airtight container for up to 2-3 days. If you have already frosted your cake, you don't have to refrigerate it unless you have used any cake filling that isn't perishable - which includes custard, whipped cream, or fruit fillings.
To store unused frosting: If you have any buttercream that was not used to decorate yet, you can store it in an airtight container and refrigerate it for 4 weeks
To freeze: You can also freeze your unused frosting in a freezer-safe container. Enjoy within 3 months of freezing