Description
This lemon cream cheese frosting is silky smooth, tangy, and perfectly balanced with sweetness. Made with real lemon juice and tangy cream cheese. It’s a refreshing twist on classic cream cheese frosting.
Ingredients
Units
Scale
- 113 g unsalted butter - softened
- 212 g cream cheese - full fat, softened
- 480 g icing sugar - sifted
- 1 1/2 tbsp lemon juice - freshly squeezed
Instructions
- Juice one lemon and set it aside. You’ll need around 1½ tablespoons of it.
- In the bowl of a stand mixer, add the softened unsalted butter and softened cream cheese. Beat on medium speed until light and fluffy — this usually takes around 6 to 8 minutes. Pause to scrape down the sides and bottom of the bowl as needed.
- With the mixer running, gradually add the sifted icing sugar, one spoonful at a time.
- Once all the sugar has been added, continue beating until the frosting is smooth and creamy.
- Add the lemon juice, ½ tablespoon at a time, to taste. I don’t recommend adding more than 1½ tablespoons, as the frosting may become too runny.
- Cover the frosting or refrigerate it until ready to use.
Notes
- Stick to full-fat cream cheese – Low-fat or spreadable cream cheese can make the frosting too soft and runny.
- Fresh lemon juice is best – It gives a brighter, fresher flavour compared to bottled juice.
- Adjust the icing sugar to taste: The sharpness of lemons can vary, so start by adding less icing sugar and adjust as needed. If your lemon juice is particularly tangy, you might prefer a bit more sugar to balance the flavour. Aim for a frosting that’s smooth, creamy, and suits your taste.
- Watch the video tutorial to see how to make these cupcakes and decorate them in three different ways
Nutrition
- Serving Size: 1 cup
- Calories: 685kcal
- Sugar: 96g
- Sodium: 138mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 98g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 91mg