Lemon-Cream Cheese Frosting
photo by truebrit
- Ready In:
2 cups, about
- In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
- Store frosted goods covered in the refrigerator; bring to room temperature before serving.
Questions & Replies
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Wonderful lemon frosting, with just the right tang from the cream cheese. I used this as a topping on a bundt cake, so I thinned it out a little with additional lemon juice. But the recipe as written has the perfect consistency for frosting cakes or cookies. I would probably double the recipe for frosting a 13 x 9 inch cake.
Yum! Double it for sure as only one batch is only enough for a small one layer cake. I also think if you can zest/shave your lemon peel more finely it will look better. I used a chunky grater and you could see the lemon peel in the frosting. It wasn't ugly but might be prettier if the peel was more fine.