I like this frosting because it strikes the ideal balance between sweet and tart without being overpowering. I also appreciate how smooth and pipeable it is, making it just as good for spreading as it is for decorating. Most of all, I enjoy how reliable it is—I get consistent results every single time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 ounces (112g) cream cheese, softened 3 tablespoons butter, softened 1 cup (113g) powdered sugar Zest from 1 lemon 1–2 tablespoons lemon juice
Directions
I begin by making sure the cream cheese and butter are fully softened to room temperature so everything blends smoothly. I add the cream cheese, butter, powdered sugar, lemon zest, and 1 tablespoon of lemon juice to a mixing bowl.
I start mixing on low speed for about 30 seconds to combine everything gently. Once incorporated, I increase the speed to medium-high and beat for 1 to 2 minutes until the frosting is smooth, fluffy, and holds soft peaks.
I taste the frosting and add the remaining lemon juice if I want more tang. I beat for another 15 to 20 seconds until fully combined. At this point, the frosting is ready to use immediately.
Servings and Timing
I usually get about 9 servings from this recipe, which is enough to frost 12 cupcakes or one 8-inch layer cake. The total time is about 10 minutes from start to finish, with no cooking required.
Variations
When I want to change things up, I swap the lemon zest and juice for orange or lime for a different citrus profile. I also like adding a small amount of lemon extract when I’m craving extra-bright lemon flavor. For a dairy-free version, I use vegan cream cheese and plant-based butter with great results.
Storage/Reheating
I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using it again, I let it sit at room temperature for about 15 minutes and then give it a quick stir to restore its creamy texture. I never reheat it, as chilling and softening works best.
FAQs
Can I make this frosting ahead of time?
I often make it a day in advance and store it in the fridge until I’m ready to use it.
Why is my frosting lumpy?
In my experience, lumps usually happen when the cream cheese or butter isn’t fully softened.
Can I use bottled lemon juice?
I prefer fresh lemon juice, but bottled works in a pinch if needed.
How do I make the frosting thicker?
I add a little more powdered sugar until I reach the consistency I want.
How do I thin the frosting?
I mix in a teaspoon of lemon juice or milk at a time until it loosens slightly.
Is this frosting good for piping?
I find it works very well for piping, especially if I chill it briefly first.
Can I double the recipe?
I double it often for larger cakes, and it scales without any issues.
Does this frosting need refrigeration?
Because of the cream cheese, I always refrigerate desserts frosted with it.
Can I freeze this frosting?
I’ve frozen it successfully for up to one month and thawed it in the fridge overnight.
What desserts pair best with this frosting?
I love it on vanilla cupcakes, red velvet cake, sugar cookies, and even chocolate cake.
Conclusion
I keep coming back to this lemon cream cheese frosting because it’s quick, dependable, and full of bright citrus flavor. Whether I’m decorating cupcakes or finishing a layer cake, it always adds a fresh, tangy finish that makes my desserts feel extra special.
