Sunday, April 11, 2010

Lemon Cream Cheese Frosting

No cake is complete without a frosting. Even if you use from the cake mix recipe. I made a simple lemon cream cheese frosting for my golden butter cake. The result was sweet, tangy, and delectable. It was fantastic!

Lemon Cream Cheese Frosting
  • 1 (8 ounces) package cream cheese
  • 1/4 butter, softened
  • 3 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 4 cups confectioners' sugar
Beat cream cheese and butter. Then add lemon juice, lemon zest, and vanilla extract together until smooth and fluffy. Add confectioners' sugar gradually until finish; beat until creamy. Add more icing sugar or juice as needed for easy spreading.


  • Use fresh lemon and squeeze the juice out, much better than using lemon extract only.
  • It is very important that the frosting be the proper consistency so it spreads easily over the baked good, yet at the same time adheres to the surface. 
  • Never frost a cake or other pastry that is still warm as the frosting will melt into the baked good or become too thin and run.
Have a good week ahead. :))


OLGUIS said...

wow yummy frosting.


lilmizlynn said...

Thanks olga. :)

Mr. Pineapple Man said...

omg sounds and looks sooo good! I will definitely try this one.

Justin said...

i love lemon frosting and i love cream cheese frostings, like on red velvet cake, but i don't think i've ever combined the two

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