Here’s a smooth, tangy-sweet Lemon Cream Cheese Frosting—perfect for cakes, cupcakes, or even your lemon pound cake 🍋
🍋 Lemon Cream Cheese Frosting
🧾 Ingredients
- 225g (8 oz) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3–4 cups powdered sugar
- 1–2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract (optional)
- Pinch of salt
👩🍳 Instructions
- Beat cream cheese & butter
- Mix until smooth, creamy, and lump-free
- Add flavor
- Mix in lemon juice, zest, vanilla, and salt
- Add sugar gradually
- Add powdered sugar 1 cup at a time
- Beat until fluffy and spreadable
- Adjust consistency
- Too thick → add a little lemon juice
- Too thin → add more powdered sugar
😋 Tips for Best Results
- Use fresh lemon juice + zest for bright flavor
- Don’t overbeat after adding sugar—it can get too soft
- Chill for 15–20 minutes if frosting becomes too loose
🍰 Perfect For:
- Lemon cake or cupcakes
- Vanilla or carrot cake
- Cookies or sweet rolls
If you want, I can give you a pipeable bakery-style version that holds shape perfectly for decorating 👍
