10 Minute Luscious Lemon Cream Cheese Icing

10 Minute Luscious Lemon Cream Cheese Icing

Smooth and tangy with a fresh citrus kick, this melt in your mouth Lemon Cream Cheese Frosting strikes the perfect balance between rich and citrusy. Butter adds flavor and richness while cream cheese offers a subtle tang and velvety texture. Lemon zest brightens it up with a clean pop of sunny flavor. Enjoy on carrot muffins, cupcakes, cake, sandwich cookies and more! This recipe is vegetarian and egg free.

This recipe yields about 3 cups (635 grams), enough for 12-18 generously iced cupcakes or muffins, 9" single layer cake or 6" layer cake.

*Plan ahead: the butter needs to be at a cool room temperature (68F) and the cream cheese, set at a cool room temperature for about 45 minutes to soften before mixing.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Lemon Cream Cheese Icing

Total Time 10

Servings servings

Calories 180kcal

Author Traci York

Ingredients

16 ounces (232 grams) Unsalted Butter 2 sticks, soft and at a cool room temperature (68F)
12 ounces (342 grams) Cream Cheese full fat, one and a half blocks, set at cool room temperature for 45 minutes.
1 tablespoon + 1 teaspoon Lemon Zest about 3 lemons
3/4 cup (90 grams) Powdered Sugar organic, measure then sift
1 teaspoon Pure Vanilla Extract
1 Vanilla Bean Pod beans scraped, or 1/2 teaspoon vanilla bean paste (optional)

Instructions

In the bowl of a stand mixer fitted with a paddle attachment (I use Kitchen Aid) add the butter and cream cheese. Cream on medium speed, 3 on a Kitchen Aid, for 5 minutes (set a timer), stopping to scrape down the bowl twice during mixing. The mixture will be soft, light and fluffy.
Add the sifted powder sugar all at once, lemon zest and vanilla (scraped beans too if using). Mix on low for 20-30 seconds, just until the sugar is incorporated. Scrape down the bowl, and mix again for about 10 seconds until no white patches of sugar remain.
Your cream cheese icing is ready to schmear, pipe or spread. If you need it to stiffen a bit before piping, you can pop it in the refrigerator for about 10 minutes.
To Store: if making ahead, once mixed, store the icing in a covered container in the refrigerator for up to three days. You can gently beat it with the paddle attachment or silicone spatula to loosen it.
To Freeze: store in a lidded container for up to a month. Thaw in the refrigerator overnight.

Notes

*According to the FDA, cream cheese frosting needs to be refrigerated within two hours. This includes the prep time.

Nutrition