Lemon Cream Cheese Frosting

Lemon Cream Cheese Frosting is a tangy sweet frosting perfect for your favourite vanilla, blueberry or lemon cake. 

This is a delicious frosting for all you lemon lovers.  It's a basic cream cheese frosting with the addition of lemon zest and juice.  It goes great with my Blueberry Lemon Cake.

Printable recipe at end of post.

Lemon Cream Cheese Frosting

• ¾ cup butter, room temperature
• 1 8-ounce package cream cheese, room temperature
• 1 pound icing sugar, about 4 cups approximately plus more if needed
• ½ teaspoon grated lemon peel, or to taste
• 4 tablespoons lemon juice, approximately
• Few drops lemon food colouring, optional

How to make it:
Beat the butter and cream cheese together until light and fluffy.  Sift the icing sugar if it is lumpy.  Gradually add the powdered icing sugar a cup at a time.  If the mixture become too stiff start adding the lemon juice.  Beat in the lemon peel and the lemon juice.  Beat until very light and fluffy.  Add a few drops of yellow food colouring, if you wish. 

If the frosting is too stiff add a few drops of lemon juice or water.  If the frosting is too thin beat in more icing sugar a tablespoon at a time. 

Makes enough to fill and frost a three layer 9-inch round cake.  

Grate the zest from a small lemon.  The recipe calls for half teaspoon zest but you can add more if you like.

Cream the butter and cream cheese together until light and fluffy.

Beat in the icing sugar.  If your sugar is lumpy sift before adding. 

Beat in the zest and lemon juice.  Beat until light and fluffy.  If the mix is too thin add a little more sugar.  If the mix is too thick add a little more juice or water.

The recipe makes enough to frost the 3-layer cake.  If using on the bundt or 9x13-inch cake use half the recipe.

Tangy, luscious and refreshing all in one bite.  

Lemon Cream Cheese Frosting is perfect for your next blueberry cake.

To print click on arrow upper right side.⇩