by Sarah Menanix · Modified: · This post may contain affiliate links
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Packed with loads of fresh lemon zest, this bright and tangy lemon cream cheese frosting is so flavorful and perfectly balanced! With a higher butter to cream cheese ratio, it's so smooth, sturdy, and creamy, making it ideal for piping and frosting cakes and cupcakes. Because this recipes uses fresh lemon and a lighter touch of powdered sugar, it isn't too sweet. Simple to make with just one bowl and 5 minutes of your time!
Did you grow up licking the beaters while baking? I’ve passed down this tradition to my own kids, and this fresh lemon cream cheese frosting is Zoella’s favorite to lick straight from the beaters. It's mine too, so I'm just going to leave this right here: I'm a good mom because I give her the lemon frosting beater. Every. Time.
This bright and tangy lemon cream cheese frosting is loaded with lemon zest, infusing it with super fresh flavor. There's just enough powdered sugar to balance the tartness of the lemon zest ensure this frosting isn't cloyingly sweet, allowing the lemon flavor to pop.
I use it habitually to frost my fluffy gluten-free lemon cupcakes, making it all an-out lemon affair with each bite. And it creates creamy and delicious layers for my super moist gluten-free lemon blueberry cake. The sweet fruit and tangy lemon flavors are a match made in heaven!
My secret to the best lemon cream cheese frosting is in the ratio.
To keep the frosting stable and thick enough to pipe over cupcakes, my recipe uses higher ratio of butter to cream cheese than traditional cream cheese frosting. This creates a perfectly smooth texture that adheres to the cake layers so well, preventing it from oozing out when sliced. And the the frosting stays sturdy when piped on top of light and fluffy gluten-free vanilla cupcakes, too.
And it's easy; no fancy techniques! All the ingredients get mixed in ONE bowl with either a hand mixer or a stand mixer.
Important tips for a few ingredients:
- Room Temperature Unsalted butter:The temperature is important. It should be soft enough to mix thoroughly but not melty. If too soft the frosting may end up too soft and difficult to use. Plant-based stick butter will also work.
- Room temperature Full-fat cream cheese: Use only blocked cream cheese, as the texture of tubbed cream cheese will not work. So that it incorporates easily, cut it into 1-ounce pieces and bring to room temperature to ensure it combines cohesively with the butter to create a super smooth frosting. A firm plant-based cream cheese will also work.
- Literal loads of fresh lemon zest, but no lemon juice: Lemon zest adds SO much flavor! By adding lemon zest rather than juice, we keep the frosting thick while also preventing the sad separation curdling that can happen from adding lemon juice.
- Salt: In frosting recipes, salt is often overlooked but it is KEY! It helps bring out the flavor and sweetness in desserts - like MAGIC.
How to Make Lemon Cream Cheese Frosting
You can make this lemon cream cheese frosting in just one bowl! Use either a large mixing bowl with a hand mixer or a stand mixer with the paddle attachment.
Cream the butter until completely smooth. With the mixer on low, slowly add one piece of the soft cream cheese at a time, mixing between each addition, and scraping down the sides as needed.
Add the loads of lemon zest and beat on high to release the flavorful oils.
With the mixer on low, slowly add the powdered sugar mixing until JUST combined.
Mix in the vanilla extract and salt until just combined.
Scrape down the sides and bottom to ensure it's all evenly mixed. Pipe on cupcakes or slather over a layer cake.
TIP: Take care not to overmix once you add the powdered sugar. The sugar draws out the moisture from the cream cheese, so overmixing will cause your frosting to become runny!
Recipe
Tangy 5-Minute Lemon Cream Cheese Frosting
yields: 3.5 cups
prep time: 5 minutes mins
Packed with loads of fresh lemon zest, this bright and tangy lemon cream cheese frosting is so flavorful and perfectly balanced! With a higher butter to cream cheese ratio, it's so smooth and creamy, bursting with real citrus flavor. It's the ideal frosting for adding bright flavor to cake and cupcakes!
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Ingredients
- ¾ cup (12 tablespoons) unsalted butter, room temperature, (It should be soft enough to mix thoroughly but not melty. If too soft the frosting may end up too soft.)
- 8 oz full-fat cream cheese (blocked), room temperature, cut into 1-ounce pieces
- 250 g (2 cups) powdered sugar, sifted
- 2 tablespoons lemon zest*, from 2-3 lemons
- ½ teaspoon pure vanilla extract
- Pinch of kosher salt
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed.
With the mixer on low, add the cream cheese pieces one at a time. Scrape down the sides and mix until well combined. Mix in the lemon zest until evenly distributed.
With the mixer on low, slowly add the powdered sugar, beating until just incorporated. Add the vanilla extract and salt and mix until just smooth, taking care not to overmix or your frosting will end up too soft. That being said, if your frosting turns out too soft, don't worry, you can pop it in the fridge to firm up for 30 minutes.
Notes
*By adding lemon zest rather than juice, we keep the frosting thick while also preventing the sad separation curdling that can happen from adding lemon juice.
Storage: Store any leftover frosting in an airtight container in the fridge for up to a week or in the freezer for up to 6 months. If frozen, pull it out of the freezer and let it stand at room temperature for about an hour before using. Transfer to a stand mixer or a large bowl with a hand mixer to lightly mix the frosting until smooth. To quickly defrost frosting stored in the fridge, similarly lightly mix the frosting until smooth and able to be spread or piped!
Softening Cream Cheese & Butter Quickly
If you're like me and didn't pull the cream cheese and butter enough in advance to bring it to room temperature, don't fret. Here's what I do:
Cream Cheese: Slice it into ½-inch thick slices and lay flat on a plate. It will come to room temperature in about 15-20 minutes this way. But if you still don't have the patience, pop the plate in the microwave for 5-7 seconds (depending on the power of your microwave), then flip each piece and repeat.
Butter: My go-to method is to put the full stick in the microwave for 7-10 seconds (depending on the power of your microwave), flipping the stick and repeating for 7-10 seconds. Sometimes I need to do a third flip to another side for 5-6 more seconds if my butter was reeaaally cold.
Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
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