To make sure there are no bumps in your frosting sift the powdered sugar into the mixing bowl before mixing it in. To avoid the powdered sugar from coming out of the bowl when you begin to mix it cover your mixer with a clean dish towel. Cover your mixing bowl with a dish towel.I prefer to use an electric mixer when preparing frosting because it keeps the powdered sugar from flying everywhere in the mixing process. The white part is bitter in flavor unlike the rind, which has a zesty flavor. When zesting the lemon make sure to only remove the yellow part of the rind not the white portion. Add the powdered sugar to the bowl and beat it into the mixture on a low speed for about 30 seconds then increase the speed to medium and continue to beat the frosting for 2 to 3 minutes until smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl. Beat the ingredients on medium until smooth and fully combined. Place the cream cheese, butter, lemon juice, and lemon zest into the bowl of an electric mixer or a large mixing bowl if using a handheld mixer.
Slice the lemon and juice it until you get 1/4 cup of juice (you may need 1 and a half lemons depending on its size). Using a zester, zest about 1 to 1.5 tablespoons of lemon zest into a small bowl and set aside. As stated above this frosting has only a handful of ingredients and can be made in under 10 minutes. This frosting can be used just like a regular frosting. Some ways to use lemon cream cheese frosting are on a 9×13-inch cake, an 8″ round layered cake, piped on top of cupcakes, or even spread over quick bread. That’s it to make a truly zesty and rich frosting.
The ingredients needed are cream cheese, butter, powdered sugar, lemon juice, and lemon zest. Simple ingredients make it easy to prepare and it’s great for icing cakes, cupcakes, and even cookies. This smooth Lemon Cream Cheese Frosting is both sweet and tart with lemon flavor and fresh lemon zest mixed in.
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